鲤鲫卵的脂质和脂肪酸特性-食品科学.PDF

100 2007, Vol. 28, No. 12 食品科学 ※基础研究 陆丽丽，陈舜胜 * (上海水产大学食品学院，上海 200090) ：鲤(Cyprinus carpio)、鲫(Carassius auratus)卵总脂分别为干基的16.90%和10.19%。两者脂质和脂肪酸 组成总体比较接近。总脂中含较高的甘油三酯和极性脂，并含一定量的固醇及其酯。极性脂约占总脂的30%，主 要为PC 和PE，并含一定的心磷脂。两种鱼卵主要含C14～C22 的19 种脂肪酸，16:0 和18:1 含量最高，DHA 等 n-3族多烯酸和20:4n-6也较高，而EPA较低，P/S0.5。总脂中饱和、单不饱和、多不饱和脂肪酸的比例接近 1:1:1，中性脂中C18、C20 酸较多，极性脂中C22 酸(DHA)较多。鲫卵18:2n-6 较高，使得多烯酸含量稍高，胆固 醇、磷脂含量及PC/PE 和n-3/n-6 稍低于鲤卵。研究表明：两种淡水鱼卵与其鱼肉相比，磷脂和胆固醇明显高， 磷脂以PC 为主，其次为PE；多烯酸稍高，其中DHA 高而EPA 低，并含20 :4n-6。鲫卵PL 的乳化稳定性低于相 同浓度大豆磷脂的。其独特的脂质具有较大的研究利用价值。 ：鲤鱼；鲫鱼；卵；脂质；脂肪酸；磷脂；特性 Lipids and Fatty Acids Characterization from Cyprinus carpio(Carp) and Carassius auratus (Crucian Carp) Spawn LU Li-li，CHEN Shun-sheng* (College of Food Science, Shanghai Fisheries University, Shanghai 200090, China) Abstract ：Total lipid(TL), neutral lipid(NL), phospholipid(PL) and their fatty acids distribution characteristics of carp and crucian carp spawn were analyzed respectively. The results showed that they have a relatively similar lipid and fatty acid composition. The total lipids recovered are of 16.90% and 10.19% on dry weight basis respectively, containing triacylglycerols, polar lipids, sterols, sterol/wax esters and free fatty acids in decreasing order. The PL and unsaponifiables accounts for a higher similar with 30% , mainly phosphatidylcholine and phosphatidylethanolamine. percentage of TL. Distribution of PL classes is The quantified fatty acids were 19 species among C14～C22 of both spawn in general. The most popular ones are 16:0 and 18:1 respectively,