化学
脂肪酸
食品科学
蒸汽蒸馏
酸值
减压蒸馏
组分(热力学)
蒸馏
色谱法
有机化学
生物化学
热力学
物理
出处
期刊:Journal of Analytical Science
日期:2000-01-01
摘要
The component of fatty acid in the oil of roast eel before and after deodoorization was determinated with GCMS, and its ultilization value was evaluated. It was shown that, the oil contained 70% unsaturated fatty acid in total fatty acid after deodrization with high temperature and vacuum steam distillation. The content of EPA and DHA amounted to 4.01% and 7.73%, respectively. The oil would be developed to a series of special health goods with its components.
科研通智能强力驱动
Strongly Powered by AbleSci AI