| 摘要 |
PURPOSE:To obtain an edible oil containing eicosapentaneoic acid (EPA) from the subcutaneous fatty tissue of a fish. CONSTITUTION:A body of a fish, e.g. mackerel, sardine or herring, is peeled under mild conditions, and the resultant subcutaneous fatty tissue is extracted with a solvent at ordinary temperature or finely cut to crush the fatty celular membrane and centrifuged at 45-55 deg.C to separate the oil. The separated oil is then washed with a 3-8% alkaline solution in an amount of 5-10% based on the oil, washed with hot water, adsorbed and filtered through terra abla in an amount of 0.3-2% based on the oil or active carbon in an amount of 0.03-0.2% based on the oil at 85-90 deg.C in an inert gas under reduced pressure and then deodorized at 240 deg.C or below under a high vacuum of 1-6mm.Hg by the conventional method to give a liquid edible oil having a color tone of (21/4'' Y+10R)<=25 measured by the Lovibond tintometer, a free fatty acid content of 0.02-0.05%, a peroxide value of 0.1-0.5, a p-anisidine value (p-AV) of 8-20, a cholesterol content <=150mg%, a total oxidation value (TOTOXV) <=30, and containing no trans acid derived from polyunsaturated acids and 5% or more eicosapentaenoic acid (EPA). |
