台灣常見食用魚類之脂質、脂肪酸組成及膽固醇含量調查

Total Lipids, Fatty Acid Composition and Cholesterol Content of Fifteen Fish Species Common in Taiwan

趙蓓敏(Pei-Min Chao) ； 鄧樹玫(Sho-Mei Teng)

《中華民國營養學會雜誌》 21卷2期 (1996/05) Pp. 147-159

https://doi.org/10.6691/JCNS.199605_21(2).0004

摘要

The objective of this study was to collect data about the total lipids, cholesterol content and fatty acid composition of fifteen species of fishes common in Taiwan. Samples, obtained from November to December 1993, included tilapia, carp, silver carp, milkfish, sea perch, black spotted grouper, Pacific saury, mullet, larval fish, barred Spanish mackerel, ribbon fish, white pomfret, escolar, Greenland halibut and blue marlin. The distribution of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were 18-41, 18-50 and 24-44%. The distinction between fresh water fish oils and marine fish oils was that the major PUFA in the former is n-6 system, but in the later is n-3 system. The n-3/n-6 ratio was 0.56 for fresh water fish oils, and 4.66 for marine fish oils. All fish can be grouped into four categories according to the lipid content: lean (＜2%), low fat (2-4%), medium fat (4-8%) and high fat (＞8%). It was estimated that these could contribute respectively about 350, 600, 900, 2300mg of n-3 PUFA per 100g. The total lipid content decided the contribution of n-3 PUFA. The variation in the fat content was found to be large between species, but the cholesterol content was kept between 30-80mg/100g. Cholesterol/saturated-fat index (CSI) of all fish was between 2 and 8.

關鍵字

魚 ； 脂肪 ； 膽固醇 ； 脂肪酸組成 ； n-3系列脂肪酸 ； 二十碳五烯酸 ； 二十二碳六烯酸

並列摘要

The objective of this study was to collect data about the total lipids, cholesterol content and fatty acid composition of fifteen species of fishes common in Taiwan. Samples, obtained from November to December 1993, included tilapia, carp, silver carp, milkfish, sea perch, black spotted grouper, Pacific saury, mullet, larval fish, barred Spanish mackerel, ribbon fish, white pomfret, escolar, Greenland halibut and blue marlin. The distribution of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were 18-41, 18-50 and 24-44%. The distinction between fresh water fish oils and marine fish oils was that the major PUFA in the former is n-6 system, but in the later is n-3 system. The n-3/n-6 ratio was 0.56 for fresh water fish oils, and 4.66 for marine fish oils. All fish can be grouped into four categories according to the lipid content: lean (＜2%), low fat (2-4%), medium fat (4-8%) and high fat (＞8%). It was estimated that these could contribute respectively about 350, 600, 900, 2300mg of n-3 PUFA per 100g. The total lipid content decided the contribution of n-3 PUFA. The variation in the fat content was found to be large between species, but the cholesterol content was kept between 30-80mg/100g. Cholesterol/saturated-fat index (CSI) of all fish was between 2 and 8.

並列關鍵字

Fish ； lipid ； cholesterol ； fatty acid composition ； n-3 PUFA ； EPA ； DHA