Fatty components in silver carp muscle were extracted by using the national standard method(GB/T 5009.6-2003),and methyl-esterified by esterification-exchange method according to national standard(GB/T 17376-2008/ISO5509:200).The fatty acids in the fish were then determined by using GC/MS.The results showed that the fat of 11.5％(mass fraction)was in the dried silver carp muscle.45 kinds of fatty acids were identified.Among them,21 were saturated fatty acids with the total mass fraction of 39.2％,24 were unsaturated fatty acids with the total mass fraction of 57.6％,12 were polyunsaturated fatty acids with the total mass fraction of 21.8％and 6 were polyunsaturated fatty acids of n-6 with the total mass fraction of 7.88％,5 were n-3 polyunsaturated fatty acids such as EPA and DHA with the total mass fraction of 13.5％.%采用国标GB/T 5009.6-2003方法提取鲢鱼肌肉中的脂肪成分,以国标GB/T 17376-2008/ISO 5509:200中的酯交换法将其转化为脂肪酸甲酯后,再应用GC/MS联用分析技术,测定分析其脂肪酸组成.结果显示:干燥鲢鱼肌肉中含有脂肪11.5％(质量分数),共鉴定出45个脂肪酸成分.其中饱和脂肪酸21种,质量分数总和39.2％;不饱和脂肪酸24种,质量分数总和57.6％;多不饱和脂肪酸12种,质量分数总和21.8％;n-6多不饱和脂肪酸6种,质量分数总和7.88％;以EPA、DHA为代表的n-3多不饱和脂肪酸有5种,质量分数总和达到13.5％.
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