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食品研究与开发:2024,45(6):204-210
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鱼油ω-3 PUFAs 的功能特性研究进展
(1.广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江 524088;2.大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连 116034)
Research Progress in Functions of ω-3 PUFAs in Fish Oil
(1.College of Food Science and Technology,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China;2.Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
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投稿时间:2023-08-22    
中文摘要: 由各种水产副产物精制提取的鱼油可广泛应用于食品、药品以及动物饲料的加工。鱼油中的二十二碳六烯酸和二十碳五烯酸是ω-3 多不饱和脂肪酸(ω-3 polyunsaturated fatty acids,ω-3 PUFAs)的主要功能活性成分,食品鱼油具有健康促进作用。该文结合国内外研究进展,重点综述近年来鱼油ω-3 多不饱和脂肪酸的主要功能特性,并针对鱼油主要功能特性的不足进行分析,以期为鱼油功能活性成分在医药和食品领域的深度开发提供参考。
Abstract:Fish oil refined from aquatic by-products is widely used in the processing of food,medicine,and animal feed.Docosahexaenoic acid and eicosapenteanoic acid in fish oil are the main active ingredients of ω-3 polyunsaturated fatty acids(ω-3 PUFAs),endowing the fish oil for edible use with a health-promoting effect.The main functions of ω-3 polyunsaturated fatty acids in fish oil that were discovered in the recent years were reviewed,and the shortcomings were analyzed,with a view to providing a reference for the further development of active ingredients from fish oil for the application in medicine and food.
文章编号:202406028     中图分类号:    文献标志码:
基金项目:国家自然科学基金(32172252);广东省科技创新战略专项资金(2022A05036);广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)
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