Volume 27 Issue 2
Feb.  2014
Turn off MathJax
Article Contents
Abstract
References
QIU Cheng-Yu. THE CHARACTERS OF OIL EXTRACTED FROM EEL BONE BY ENZYME HYDROLYSIS[J]. ACTA HYDROBIOLOGICA SINICA, 2003, 27(2): 161-163.
Citation: QIU Cheng-Yu. THE CHARACTERS OF OIL EXTRACTED FROM EEL BONE BY ENZYME HYDROLYSIS[J]. ACTA HYDROBIOLOGICA SINICA, 2003, 27(2): 161-163.
shu

THE CHARACTERS OF OIL EXTRACTED FROM EEL BONE BY ENZYME HYDROLYSIS

  • Institute of Biological Technology, Jimei university, Xiamen, 361021

  • Received Date: December 17, 2001
  • Rev Recd Date: October 03, 2002
  • Published Date: March 24, 2003
    Graphical Abstract
    • Abstract
  • In this paper the characters of three kinds of oil extracted from eel bone by the method of enzyme hydrolysis were studied by the author. One of them is obtained in beating the bone in hot water. The second one is obtained in the enzyme hydrolysis. The third one is from the byproduct of the enzyme hydrolysis. All of the oils were deal with transesterification and winterization. The result shows that the characters of these lipids exist the most outstanding difference. The quality of eel bone oil obtained in enzyme hydrolysis is the best. The quality of the oil obtained by heating in hot water is poor. The amount of the oil get from the enzyme hydrolysis is about 50% of the total amount, and that one get from heating in hot water is 33%. The unsaturated degree of oil from eel bone was markedly increased by transesterification and winterization. Moreover, POV is enhanced to a great extent while oxygen exists.
    • FullText(HTML)
    • References (1)
  • [1]
    Chen W D. The research on the oil of eel in improvement memory role[J]. Chinese food hygiene magazine. 1999,(11):7-11.[陈卫东.鳗鱼油改善记忆作用的研究.中国食品卫生杂志.1999,(11):7-11][2] Wang W Z. The use of by-product in roast eel processing[J]. Chinese aquatic product. Total 404th expects, 45-47.[王文政.烤鳗加工副产物之利用.中国水产(台).总第404期,45-47][3] Han Y S. Food chemistry[M]. Beijing: Beijing agricultural university press. 1992. [韩亚珊.食品化学.北京:北京农业大学出版社.1992][4] Liu F L, Dai H J. Food analysis with the physics and chemical method [M]. Beijing: Light industry press. 1987.[刘福岭,戴行钧.食品物理与化学分析方法.北京:轻工业出版社.1987][5] Zhengzhou grain institute"food analysis method" translate group to translate. Food analysis method[M], Chengdu: Sichuan science and technology press. 1986. 384-386.[郑州粮食学院食品分析方法翻译组译.食品分析方法.384-386.成都:四川科学技术出版社.1986]

    Chen W D. The research on the oil of eel in improvement memory role[J]. Chinese food hygiene magazine. 1999,(11):7-11.[陈卫东.鳗鱼油改善记忆作用的研究.中国食品卫生杂志.1999,(11):7-11][2] Wang W Z. The use of by-product in roast eel processing[J]. Chinese aquatic product. Total 404th expects, 45-47.[王文政.烤鳗加工副产物之利用.中国水产(台).总第404期,45-47][3] Han Y S. Food chemistry[M]. Beijing: Beijing agricultural university press. 1992. [韩亚珊.食品化学.北京:北京农业大学出版社.1992][4] Liu F L, Dai H J. Food analysis with the physics and chemical method [M]. Beijing: Light industry press. 1987.[刘福岭,戴行钧.食品物理与化学分析方法.北京:轻工业出版社.1987][5] Zhengzhou grain institute"food analysis method" translate group to translate. Food analysis method[M], Chengdu: Sichuan science and technology press. 1986. 384-386.[郑州粮食学院食品分析方法翻译组译.食品分析方法.384-386.成都:四川科学技术出版社.1986]
    • Related Articles

Catalog

    Get Citation
    PDF
    XML
    Article views (863) PDF downloads (485) Cited by()
    Related

    Editorial Office of Acta Hydrobiologica Sinica

    Address：No. 7 Donghu South Road, Wuchang District, Wuhan, Hubei Province, China

    Tel：027-68780701；027-68780800 E-mail：acta@ihb.ac.cn  

    Supported byBeijing Renhe Information Technology Co. Ltd  Technical support：info@rhhz.net

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return