摘要：The optimum enrichment parameters of main omega-3 polyunsaturated fatty acid s (ω-3 PUFAs) from Rana egg oil were investigated. Firstly, it was optimized the saponification condition. Secondly, the PUFAs fractions from the first step were subjected to a urea complexation process using one-factor-at-a-time approach. Then, the enrichment time, temperature and urea to fatty acid ratio were mainly analyzed by response surface methodology . Consequently, it was gained the maximized relative contents of docosahexaenoic acid (DHA, 8.81%), docosapentenoic acid (DPA, 3.01%) and eicosapentaenoic acid (EPA, 8.31%) at an enrichment time of 16 h, an enrichment temperature of 0°C and a urea to fatty acid ratio of 4.5:1 (wt/wt). In addition, it was investigated the effect of enriched ω-3 PUFAs on cell viability and gained the inhibitory effect at dose of 2000 μg mL1. This data suggested that Rana egg oil could be utilized as alternative source of ω-3 PUFAs.
