• 作者： 曾浩洋; 邱秀英
• 作者服務機構： 國立中興大學食品科學系
• 中文摘要： 鰻（Anguilla japonica）加工廢棄物鰻骨富含蛋白質及脂質，此等脂質可用煮取法、酵素分解法及溶劑萃取法加以提取，再經脫酸、脫色及脫臭加以精製。此等油脂富含維他命A，其理化性質如酸價、碘價、過氧化價、折射率、AOM 值之測定，以及油脂之安定性與一般食用油脂相比較，顯示鰻油不需經進一步之處理，似可開發為食用油。 以 Florisil 層柱色析法測定脂肪之分部組成，發現由廢棄物鰻骨提取之鰻油大部分為中性油脂（Neutral lipid），僅含少量的磷脂類。氣液色層分析結果則顯示其脂肪酸組成與由鰻肉提取之鰻油組成相同，含高量之油酸（Oleic acid；約 45%）及軟脂酸（Palmitic acid；約 21.5%），而僅含微量之高度不飽和脂肪酸，如 及 等脂肪酸。此點與一般魚油之組成有顯著之不同，或可用以解釋鰻油比一般魚油安定性較大的原因。 各種許可使用之油脂安定劑如 BHA, PG, TBHQ, Tenox-20，胡蘿蔔素（β-carotene），維生素E及脫靈（Toulin）對鰻油安定性之影響，亦被探討，以推斷鰻油作為食用油之可行性。
• 英文摘要： Bone Waste from eel processing was rich inboth protein and lipid. The lipid was isolatedwith cooking, enzymatic and solvent extractionprocesses and refined through the processes ofalkaline refining, bleaching and deodorization.Such eel oil was rich in vitamin A content. Itsphysical and chemical properties such as acidvalue, iodine value, peroxide value, refractiveindex, AOM measurement and oil stability, ascompared to those of other edible oils, impliedthat it could be used as a new source of edibleoil without any further treatment. Fractionation of the lipid with florisil col-umn showed that the major fraction of the eeloil prepared from the eel bone waste was neutrallipid of which the triglyceride counted the most.The phospholipid content was only in smallpercentage. Gas liquid chromatography analysisshowed that the fatty acid composition of theoil isolated from the eel bone waste was similarto that of the eel body oil. These eel oils wererich in oleic acid (about 45%) and palmitic acid(about 21.5%). However, in contrast with mostfish oils, the eel oil contains only trace amountof polyunsaturated fatty acids, such as and fatty acids. This may account for thestability of the eel oil. Effects of various antioxidants and foodadditives, such as HBA, PG, TBHQ, Tenox-20,β-Carotene: Vitamin E and Toulin (a deodorizer)on the stability of the eel oil were also inves-tigated with an attempt to use the eel oil as anew source of edible oil.
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