DOI QR코드

DOI QR Code

A Study of Salmon Oil Type Analysis by FT-IR and Carbon Isotopes Ratio

FT-IR과 탄소동위원소 분석을 통한 연어유의 구분에 관한 연구

  • Cho, Eun-Ah (Dept. of Food and Nutrition, SoongEui Women's College) ;
  • Cha, Yun-Hwan (Dept. of Food and Nutrition, SoongEui Women's College) ;
  • Lee, Young-Sang (Analysis Office, Seoul Main Customs)
  • 조은아 (숭의여자대학교 식품영양과) ;
  • 차윤환 (숭의여자대학교 식품영양과) ;
  • 이영상 (서울세관 분석실)
  • Received : 2012.10.05
  • Accepted : 2012.12.07
  • Published : 2012.12.31

Abstract

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

Keywords

References

  1. Arne N, Louise B, William EC, Lauren H. 1991. Absorption of the n-3 eicosapentaenoic and docosahexaenoic acids as ethyl esters and triglycerides by humans. Am J Clin Nutr 53:1185- 1190 https://doi.org/10.1093/ajcn/53.5.1185
  2. Cho EA, Lee YS. 2012. An analysis of phenolic compounds, carbon isotopes, and sugar components of whisky based on the period of maturation. Korean J Food Nutr 25:57-63 https://doi.org/10.9799/ksfan.2012.25.1.057
  3. Choe EO. 2010. Functional lipids and application of omega-3 fatty acids to conventional food. Food Sci Industry 43:2-13
  4. Dyerberg J, Madsen P, Moller JM, Aardestrup I, Schmidt EB. 2010. Bioavailability of marine n-3 fatty acid formulations. PLEFA 83:137-141
  5. Jiankang W, Erick RS, Jaroslay K, Fereidoon S. 2010. Effect of chemical randomization on positional distribution and stability of omega-3 oil triacylglycerol. J Agri Food Chem 58:8842- 8847 https://doi.org/10.1021/jf101582u
  6. Kim YK, Joo KJ. 1994. EPA, DHA and tocopherols contents in fish oil products and fishers. J Korean Sco Food Sci Nutr 23:68-72
  7. Lee HA, Yoo IJ, Lee BH. 1997. Research and development trends on omega-3 fatty acid fortified foodstuffs. J Korean Sco Food Sci Nutr 26:161-174
  8. Murat K, Semra K, Sinem A, Ozge O, Timurhan C, Esin S, Semesttin C. 2003. Comparison of $\omega$-3 fatty acids by GC-MS in frequently consumed fish and fish oil preparations on the turkish market. FABAD J Pharm Sci 28:201-205
  9. Schuchardt JP, Schneider I, Meyer H, Neubronner J, Schacky VC, Haha A. 2011. Incorporation of EPA and DHA into plasma phospholipids in response to different omega-3 fatty acid formulations a comparative bioavailability study of fish oil vs krill oil. Lipids Health Dis 10:145(22 August 2011) https://doi.org/10.1186/1476-511X-10-145
  10. Werner RA, Brand WA. 2001. Referencing strategies and techniques in stable isotope ratio analysis. Rapid Commun Mass Spectrom 15:501-519 https://doi.org/10.1002/rcm.258
  11. Wieser ME, Brand WA 1999. A laser extraction combustion technique for in situ ${\delta}_{13}$C analysis of organic and inorganic materials. Rapid Commun Mass Spectrom 13:1218-1225 https://doi.org/10.1002/(SICI)1097-0231(19990715)13:13<1218::AID-RCM652>3.0.CO;2-C
  12. William WC. 2000. Isolation Separation Identification and Structural Analysis of Lipids. The Oily Press. pp.108-111
  13. Yasuhiro A, Keiichi N. 2002. Regiospecific distribution of highly unsaturated fatty acids in triacylglycerols of Artemia nauplii enriched with marine oils. J Oleo Sci 51:615-620 https://doi.org/10.5650/jos.51.615
  14. Yoon JG. 1993. Extraction of EPA and DHA from tuna oil using supercritical carbon dioxide. Korean J Food Sci Technol 25:288-294

Cited by

  1. A Study on Classification of Fish Oil Types and Its Usage by13C-NMR Spectra and Fatty Acids Analysis vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.352