Research progress on extraction of fish oil, enrichment of polyunsaturated fatty acids and application progress of EPA and DHA

Authors

CHEN Yan-jie, College of Food Science, Shanghai Ocean University, Shanghai 201306, China
TANG Jia-cheng, College of Food Science, Shanghai Ocean University, Shanghai 201306, China
GONG Xuan, College of Food Science, Shanghai Ocean University, Shanghai 201306, China
HUANG Ke-cheng, College of Food Science, Shanghai Ocean University, Shanghai 201306, China
SHAN Qian-yi, Shanghai Institute of Quality Supervision and Inspection Technology, National Food Quality Supervision and Inspection Center, Shanghai 200233, China
BAO Jian-qiang, College of Food Science, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products 〔Shanghai〕, Shanghai 201306, China

Abstract

This paper summarized the extraction process of fish oil, the method of non-stick oil sites, the health functions of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA）, and the development of the oil industry in the future.

Publication Date

11-28-2021

First Page

205

Last Page

210,220

DOI

10.13652/j.issn.1003-5788.2021.11.036

Recommended Citation

Yan-jie, CHEN; Jia-cheng, TANG; Xuan, GONG; Ke-cheng, HUANG; Qian-yi, SHAN; and Jian-qiang, BAO (2021) "Research progress on extraction of fish oil, enrichment of polyunsaturated fatty acids and application progress of EPA and DHA," Food and Machinery: Vol. 37: Iss. 11, Article 36.
DOI: 10.13652/j.issn.1003-5788.2021.11.036
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/36

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