魚貝類乾製品抗氧化劑調查

SURVERY ON THE CONTENTS OF ANTIOXIDANTS IN DRIED FISHES AND SHELLFISHES

一般水產動物油脂較陸上動植物油脂所含不飽和度高，故易於氧化。除罐裝、瓶裝及冷燻品外，很多水產加工食品如未經任何防止氧化處理，易招致因氧化引起油脂成分劣敗。魚貝類之油脂在冷藏中也會變質，原因之一為自動氧化，另一原因為酵素作用引起之加水分解。自動氧化在低溫中其速度降低，但如有光線或銅、鐵等重金屬離子存在時，雖在低溫中也會迅速進行。因此油脂自動氧化之防止，除了避免混入促進因子並應於冷暗處所貯藏。而添加抗氧化劑於油脂中可延長誘導期（initiation）之發生，抑制自動氧化，而防止油脂劣敗。

Dried products of 80 samples including fishes, crustacean, cephalopoda and other shell fishes were randomly purchased from markets in Taiwan during 1989. Autioxidant (BHA & BHT) were analyzed by gas chromatography. The results showed that 36 samples (45.0%) were detected with BHA, 19 samples (23.8%) were detected with BHT. The quantities of BHA and BHT in all samples were lower than the standard allowance levels of 0.2 g / kg. The detection limit of GC Method was 0.0001 g / kg.