Applied science Original work exclusively presented for you Research of crystallisation and melting behaviour of fish oils and fish oil capsules by the means of DSC

作者：Schubring Reinhard^*

来源：Deutsche Lebensmittel-Rundschau, 2009, 105(6): 369-374.

Fish oils investigated exhibited mainly one pronounced crystallisation and melting peak. It appeared that the maximum of peaks varied dependent on the degree of unsaturation of fish oils. The situation of both the endothermic melting peak and the exothermic crystallisation peak was significantly influenced by scanning rate in the range from 1 to 20 degrees C/min. Higher scanning rates changed the crystallisation peak to lower temperature and vice versa the melting peak to higher temperature. For the investigation of fish oils and fish oil capsules a PerkinElmer DSC 7 was chosen and a scanning rate of 10 degrees C/min used. Thermal treatment of fish oil at 50 degrees C before crystallisation or melting did not change significantly the DSC pattern. The lowest crystallisation temperature was found for cod liver oil with -26.5 degrees C. The comparable melting and crystallisation behaviour found for fish oil capsules point to the use of similar fish oils or blends of oils and concentrates, particularly salmon oil. A different melting and crystallisation behaviour was observed when investigating capsules containing krill oil. Their DSC curves showed two distinct melting and crystallisation peaks. Two of the fish oil capsules labelled as dietary supplement did not show the typical melting and crystallisation behaviour of fish oil although a content of (A fatty acid was labelled at packaging.

• 出版日期2009-6