文献类型：期刊文献

中文题名：企鹅珍珠贝和马氏珠母贝软体部脂肪酸组成

英文题名：Fatty Acid Composition in Edible Part of Pearl Shells Pteria penguin and Pinctada martensii

作者：方富永[1];黄甫[1];邓陈茂[2];张强[3];黄海立[2]

机构：[1]广东海洋大学理学院,广东湛江524088;[2]广东海洋大学珍珠公司,广东湛江524006;[3]烟台大学分析中心,山东烟台264005

年份：2007

卷号：26

期号：7

起止页码：384

中文期刊名：水产科学

外文期刊名：Fisheries Science

收录：CSTPCD、、北大核心2004、北大核心

基金：广东省海洋与渔业局资助项目(B03076);广东省软科学研究项目(2005B70101108)

语种：中文

中文关键词：企鹅珍珠贝;马氏珠母贝;软体部;脂肪酸;毛细管气相色谱

外文关键词：Pteria penguin; Pinctada martensii; capillary gas chromatography; the edible part; fatty acids

中文摘要：对企鹅珍珠贝和马氏珠母贝软体部脂肪进行了提取和测定。结果表明,企鹅珍珠贝和马氏珠母贝软体部脂肪含量分别为8.3%和9.6%。企鹅珍珠贝脂肪酸中DHA+EPA的总含量为39.71%,比马氏珠母贝脂肪酸中DHA+EPA的总含量(30.86%)高。2种珍珠贝软体部脂肪酸均具有重要的开发利用价值。

外文摘要：Fatty acids were extracted and determined from the edible parts of pearl shells Pteria penguin and Pinctada martensii. It was found that there were 7.3% and 8.6% of fat in the edible parts of the pearl shells Pteria penguin and Pinctada martensii, respectively. There was 39.71% of DHA ＋ EPA in the total fatty acid of Pteria penguin, 30.86% higher than that in Pinctada martensii. The fatty acids in edible parts of the pearl oysters are of great value for development and utilization.