Ma Shuang, Li Lai Hao, Hao Shu Xian, Yang Xian Qing, Huang Hui, Cen Jian Wei, Wang Yue Qi
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences.
College of Food Science and Technology, Shanghai Ocean University.
J Oleo Sci. 2020 Oct 7;69(10):1199-1208. doi: 10.5650/jos.ess20061. Epub 2020 Sep 10.
The fatty acids in seven species of fish roes were determined by GC-MS in combination with principal component and cluster analyses in order to derive their fatty-acid profiles and fingerprints. Twenty-three common chromatography peaks were identified in the fatty-acid fingerprints of the seven fish roes. A total of 19 typical fatty acids were identified in the fish roes studied. The fatty acid contents of the roes were significantly different, with saturated-fatty-acid contents in the seven roes ranging from 26.69% to 41.81%, and the unsaturated-fatty-acid contents ranging from 57.65% to 72.21%, the total EPA and DHA content (37.20%) is high in E. cypselurus roe, especially. The seven roe species were clearly distinguished according to fatty-acid composition and content by principal component analysis (PCA) and divided into two groups by cluster analysis (CA). PCA of the fatty acid data yielded three significant PCs , which together account for 94% of the total variance; with PC1 contributing 54% of the total.
采用气相色谱-质谱联用（GC-MS）结合主成分分析和聚类分析的方法，测定了7种鱼籽中的脂肪酸，以得出其脂肪酸谱和指纹图谱。在7种鱼籽的脂肪酸指纹图谱中鉴定出23个常见的色谱峰。在所研究的鱼籽中共鉴定出19种典型脂肪酸。鱼籽的脂肪酸含量存在显著差异，7种鱼籽中饱和脂肪酸含量在26.69%至41.81%之间，不饱和脂肪酸含量在57.65%至72.21%之间，特别是圆腹鲱鱼籽中EPA和DHA的总含量较高（37.20%）。通过主成分分析（PCA）根据脂肪酸组成和含量可清晰区分这7种鱼籽，并通过聚类分析（CA）将其分为两组。脂肪酸数据的主成分分析产生了三个显著的主成分，它们共同占总方差的94%；其中PC1占总方差的54%。
