| 化学表述 |
Omega-3-acid ethyl esters are obtained by esterification of the body oil of fat fish species coming from families such as Engaulidae, Carangidae, Clupeidae, Osmeridae, Salmonidae, and Scrombroidae and subsequent physico-chemical purification processes including urea fractionation followed by molecular distillation. The omega-3-acid ethyl esters are defined as the ethyl esters of alpha-linolenic acid, moroctic acid, eicosapentaenoic (timnodonic) acid, clupanodonic acid, and docosahexaenoic (cervonic) acid. The content of the total omega-3-acid ethyl esters is not less than 90 per cent. The content of the omega-3-acid ethyl esters eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is not less than 80 per cent, with not less than 40 per cent of the EPA ethyl esters and not less than 34 per cent of DHA ethyl esters. |
