关键词: 虾脂肪, 提取, 脂肪酸, 气相色谱

Abstract:

Shrimp lipids were extracted from Euphausia superba, Penaeuschinesis, Macrobranchium nipponense and
Macrobrachium rosenbergii by mixed organic solvents. Effects of extraction solvent, extraction time, ratio of solid to liquid
and extraction temperature on the yield of shrimp lipids were investigated. The optimal extraction conditions were obtained
as follows: petroleum ether-ethyl acetate (2:1, V/V) as extraction solvent, ratio of solid to liquid 1:5, extraction time 60
min and extraction temperature 50 ℃. Under these conditions, the lipid yields from Euphausia superba, Penaeuschinesis,
Macrobranchium nipponense and Macrobrachium rosenbergii were 4.39%, 2.80%, 2.98% and 3.30%, respectively. The fatty
acid compositions of the four shrimp lipids were determined by gas chromatography. The results showed that the contents
of unsaturated fatty acids for the four shrimp lipids were all above 60%, consisting of 17.08%–34.23% monounsaturated
fatty acids and 36.89%–48.28% polyunsaturated fatty acid. There were some differences in fatty acid composition and lipid
contents among the four varieties of shrimps. The total content of DHA and EPA in Euphausia superba was highest (31.27%),
while both C18:1, n9c and C20:4, n6 were the most abundant fatty acids in Macrobranchium nipponense.

Key words: shrimp lipid, extraction, fatty acid, gas chromatography