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1)  fish oil
鱼油
1.
Study on turbid phenomenon and winterization in fish oil processing;
鱼油混浊现象及其冬化工艺研究应用
2.
Study on extraction of fish oil from wastes of fish surimi;
从鱼糜下脚料中提取鱼油的研究
3.
Influence of natural vitamin E on fish oil antioxidation;
天然维生素E对鱼油抗氧化性影响的研究
2)  Engranlis japonicus
鳀鱼鱼油
1.
The influence of organic solvent abstract temperatures on Engranlis japonicus oil proportion and fatty acids composition;
不同温度的有机溶剂分提对鳀鱼鱼油得率及脂肪酸组成的影响
3)  tuna oil
金枪鱼鱼油
1.
Study of the thermal oxidation kinetics for tuna oil by differential scanning calorimetry;
差示扫描量热法对金枪鱼鱼油热氧化动力学研究
2.
Polyunsaturated fatty acids were concentrated from mixture fatty acids of tuna oil by silver nitrate complexiation.
以金枪鱼鱼油混合脂肪酸为材料 ,利用硝酸银络合法浓缩其中的多不饱和脂肪酸 (PU FA) ,主要考察了搅拌时间和硝酸银浓度对产品得率和EPA和DHA含量的影响 ,并测定了产品的理化指标和脂肪酸组成。
4)  fish sauce
鱼酱油
1.
A method for the determination of nine kinds of fish sauce organic acids was developed by ion chromatography with suppressed conductivity detection.
建立了用亲水性阴离子交换分离柱,KOH为淋洗液作梯度淋洗,电导检测,同时分离和检测鱼酱油中九种有机酸的离子色谱法。
2.
Squid by-products were applied to yield fish sauce by fermentation with three technologies.
本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。
5)  winterization of fish oil
鱼油冬化
6)  deep-sea fish oil
深海鱼油
1.
In this work,an analytical method was developed for the simultaneous determination of 5 PBDE residues in deep-sea fish oil.
建立了气相色谱-负离子化学电离质谱法(GC-NCI/MS)同时分析深海鱼油食品中5种多溴联苯醚残留的分析方法。
2.
A gas chromatography(GC)/electron impact (EI) mass specrometric (MS) method was developed for analyzing the composition of the fatty acids in deep-sea fish oil, 2-amino-2-methylpropanol was used for the pre-column derivatization of the fatty acids and nitrogen was filled in during the saponification and derivatization.
以 2 氨基 2 甲基丙醇为衍生化试剂 ,皂化和衍生化充氮气保护 ,柱前衍生气相色谱 /EI质谱分析深海鱼油脂肪酸。
补充资料:鱼油
分子式:
CAS号:

性质:也称熟油或鱼油。由干性油(亚麻油、梓油、桐油等)经过氧化聚合或高温热聚后或高温热聚后,加入适量溶剂和催干剂制成。可单独用于涂刷质量要求不高的物体表面,作防水、防潮之用,也可用于调制厚漆、红丹防锈漆、腻子及其他涂料。

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