CAJ | 학술논문

对4种海水鱼肉（鳀鱼、竹荚鱼、沙钻鱼和鲐鱼）以索氏提取法提取鱼肉中鱼油，运用气相色谱-质谱联用技术对鱼油中脂肪酸进行检测，对所得结果进行分析。结果显示：鳀鱼、鲐鱼中EPA、DHA含量要明显高于竹荚鱼和沙钻鱼；按照饱和脂肪酸（SFA）∶单不饱和脂肪酸（MUFA）∶多不饱和脂肪酸（PUFA）=1∶1∶1的适当比例，则鳀鱼、鲐鱼的营养价值更高一些。
대4충해수어육（제어、죽협어、사찬어화태어）이색씨제취법제취어육중어유，운용기상색보-질보련용기술대어유중지방산진행검측，대소득결과진행분석。결과현시：제어、태어중EPA、DHA함량요명현고우죽협어화사찬어；안조포화지방산（SFA）∶단불포화지방산（MUFA）∶다불포화지방산（PUFA）=1∶1∶1적괄당비례，칙제어、태어적영양개치경고일사。
The fatty acid compositions in muscle of four common marine fish (Anchovy、Horse mackerel、Sand borer、Chub mackerel) were analyzed. The result showed that content of EPA and DHA were higher in muscles of Anchovy and Chub mackerel than in that of Horse mackerel and Sand borer. To SFA∶MUFA∶PUFA=1∶1∶1 appropriate ratio of the standard,Anchovy and Chub mackerel have more nutritional value.