Zhongguo youzhi (Mar 2024)

再酯化甘油三酯型鱼油中不同结构酯的 含量及稳定性分析

  • 刘美娟， 苏昭仑， 何健， 黄远英， 殷光玲 LIU Meijuan, SU Zhaolun, HE Jian, HUANG Yuanying, YIN Guangling

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220764
Journal volume & issue
Vol. 49, no. 3
pp. 78 – 81

Abstract

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再酯化甘油三酯（rTG）型鱼油是甘油三酯(TG)、甘油二酯(DG)、甘油一酯(MG)和乙酯(EE)的混合物。为了解rTG型鱼油不同结构酯的组成及其对产品稳定性的影响，采用高效液相色谱-示差折光检测器检测了来自国内外10个厂家的18个批次rTG型鱼油中不同结构油脂的含量，与天然TG型鱼油和EE型鱼油进行比较，并考察了TG含量对rTG型鱼油产品稳定性的影响。结果表明：rTG型鱼油中TG含量在52.17%~94.80%，其中只有4个批次样品高于90%，偏甘酯含量在4.96%~38.97%，EE含量在0.28%~13.10%，其中有7个批次样品EE含量超过了5%，不符合欧洲药典（EP10.3）要求；天然TG型鱼油的TG含量在97%以上，EE型鱼油的EE含量在99%以上；与TG含量低( 64.09%）的rTG型鱼油产品相比，TG含量高（90.80%）的rTG型鱼油产品酸值和过氧化值相对原料变化较小；加速氧化过程中，TG含量高的rTG型鱼油产品的酸值稳定,但TG含量低的rTG型鱼油产品酸值明显增高。rTG型鱼油产品的稳定性可能与TG含量有关，TG含量高的rTG型鱼油的稳定性比TG含量低的更好。Abstract：Re-esterified triglyceride (rTG) type fish oil is a mixture of triglycerides (TG), diglycerides (DG), monoglycerides (MG) and ethyl esters (EE). In order to learn about the distribution of different structural esters in rTG type fish oil and their effects on product stability, 18 batches of rTG type fish oil from 10 factories in domestic and abroad were collected, the contents of different structure esters were determined by HPLC-differential refractive index detector and compared to nature TG type fish oil and EE type fish oil, and effect of TG content on the stability of fish oil product was investigated. The results showed that the TG content in rTG type fish oil was 52.17%-94.80%, among which only 4 batches samples were higher than 90%. The content of partial glycerides ranged from 4.96% to 38.97%, and the EE content ranged from 028% to 13.10%, with 7 batches samples exceeding 5%, which did not meet the requirements of European Pharmacopoeia(EP10.3). The TG content in natural TG type fish oil was above 97%, and the EE content in EE type fish oil was above 99%. Compared with rTG type fish oil products with low TG content (64.09%), rTG type fish oil products with high TG content (90.80%) had relatively small changes in acid value and peroxide value compared to raw materials. During the accelerated oxidation process, the acid value of rTG type fish oil products with high TG content was stable, while the acid value of rTG type fish oil products with low TG content significantly increased. TG content may be related to the stability of rTG type fish oil, and rTG type fish oil with high TG content has better stability than rTG type fish oil with low TG content.

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