Abstract: Abstract：The basic components of loach roe were determined in this work. Its oil was extracted by n-hexane – isopropanol, and its physicochemical indexes and fatty acid composition were determined and compared with the fat of loach fish, carp seed, sturgeon roe, frog egg and mother milk. The results showed that its moisture was 64.69%, crude protein accounted for 24.49%, crude fat was 5.62% and ash was 1.56%; the density of loach fish oil was 0.9014g/ml, refractive index was 1.4638, iodine value was 105 g/100g and saponification value was 134mg/g; GC-MS analysis indicated that unsaturated fatty acids of loach roe oil were 71.30%, oleic acid reached 28.02%, and linoleic acid was up to 24.51%. By comparison with the fat of loach fish, carp seed, sturgeon roe, frog egg and mother milk, the ratio of its saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids was roughly the same as that of breast milk, and was very close to the golden ratio 1: 1: 1 of healthy cooking oil, and loach roe and breast milk had almost the same composition of fatty acids. So loach roe is worthy of being highly developed and utilized.

Key words: loach, nutritive component, roe oil, fatty acid