Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

文献类型： 外文期刊

第一作者： Ma, Shuang

作者： Ma, Shuang;Li, Lai Hao;Hao, Shu Xian;Yang, Xian Qing;Huang, Hui;Cen, Jian Wei;Wang, Yue Qi;Ma, Shuang;Li, Lai Hao;Hao, Shu Xian;Yang, Xian Qing;Huang, Hui;Cen, Jian Wei;Wang, Yue Qi;Ma, Shuang;Li, Lai Hao;Hao, Shu Xian;Yang, Xian Qing;Huang, Hui;Cen, Jian Wei;Wang, Yue Qi;Ma, Shuang

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关键词： fish roe; fatty acid; principal component analysis; cluster analysis; fingerprint

期刊名称：JOURNAL OF OLEO SCIENCE （ 影响因子：1.601； 五年影响因子：1.768 ）

ISSN： 1345-8957

年卷期： 2020 年 69 卷 10 期

页码：

收录情况： SCI

摘要： 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 PCI contributing 54% of the total.

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