A comparison of the effects of various purification treatments on the oxidative stability of squid visceral oil
作者： Chih-Cheng Lin , Lucy Sun Hwang
DOI: 10.1007/S11746-002-0510-X
关键词:
摘要: Factors influencing the oxidative stability of refined squid visceral oil after various purification treatments were evaluated. Squid was treated by refining, steam deodorizing, molecular distillation, Sep-Pak cartridge extraction, alumina adsorption, EDTA solution washing, and column chromatography, oils compared for stability. extraction adsorption designed to eliminate phenolic compounds, α-tocopherol, phospholipids, metal ions from oil. The measured using PV increase in weight. deodorized most stable, highly purified least stable. However, alumina-adsorbed that had been washed with more resistant oxidation than When passed through an activated carbon-Celite chromatography column, it could be separated into hexane, ether, ethanol fractions. eluate contained α-tocopherol phospholipids ether eluate. addition extracted resulted excellent
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