Dynamic changes of fatty acid in heated tuna oil

In order to investigate the effect of different heating time and heating temperature on fatty acid composition of tuna oil.The composition of the fatty acid of the methylated fish oil under different heating conditions ( 100 ~ 270 ℃, 1 ~ 2 min and160, 180 ℃, 10³0 min) were investigated by gas phase chromatography-mass spectrometry ( GC-MS) .The results showed that the fatty acid composition and content of the tuna oil were stable after being heated at different temperatures for a short time.There was no significant difference in fatty acid composition among different temperatures. Heating at high temperature of160 ℃ and above for a long time would destroy the stability of triglyceride gradually, resulting in the decrease of unsaturated fatty acid content, the increase of saturated fatty acid content and the influence on DHA content was significant.Tuna oil is not suitable for a long time heating.