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首页> 外文会议>ACS Symposium on Bioactive Compounds in Foods: Effects of Processing and Storage Mar 26-30, 2000 San Francisco, California >Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants
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Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants

机译：加工影响的海洋脂质及其天然抗氧化剂的保存质量

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摘要

Interest in marine oils and seafoods has been intensified because of beneficial health effects ascribed to their long-chain polyunsaturated fatty acid (LCPUFA) components. These relate to the prevention and/or treatment of cardiovascular disease, rheumatoid arthritis and other disorders has been realized and led to their use in a variety of products. The LC PUFA in marine oils include eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and to a lesser extent docosapentaenoic acid (DPA). Oils rich in LCPUFA originate from algal sources as well as the liver of lean fish, body of fatty fish and blubber of marine mammals. Due to their high degree of unsaturation, marine lipids and seafoods are highly susceptible to oxidation during processing and storage. Thus, their stabilization with antioxidants and use of appropriate packaging conditions is necessary. In addition, LCPUFA concentrates produced via physical, chemical or enzymatic processing provide specialty products that are of interest as nutraceuticals and Pharmaceuticals.
机译：由于它们的长链多不饱和脂肪酸（LCPUFA）成分有益于健康，对海洋油和海鲜的兴趣已经增强。这些已经涉及预防和/或治疗心血管疾病，类风湿性关节炎和其他疾病，并导致其在多种产品中的使用。海洋油中的LC PUFA包括二十碳五烯酸（EPA），二十二碳六烯酸（DHA）和少量的二十二碳五烯酸（DPA）。富含LCPUFA的油来自藻类以及瘦鱼的肝脏，肥鱼的身体和海洋哺乳动物的油脂。由于其高度的不饱和度，海洋脂质和海鲜在加工和存储过程中极易被氧化。因此，必须用抗氧化剂稳定它们并使用适当的包装条件。此外，通过物理，化学或酶促加工生产的LCPUFA浓缩物还提供了作为保健食品和药品而受到关注的特种产品。

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