Objective: To investigate the influence of different processing methods on fatty oils in yolk oil.
Method: The contents of fatty oils and fatty acids were determined by ROESS GOTTILE and GC respectively, and the physicochemical properties of fatty oils were identified by pharmacopoeial method.
Results and conclusion: The yolk oils processed by daking and dry distillation are almost similar in the contents of fatty oils, type of fatty acids, acid value, iodine value, saponification value, relative density and refractive index, while obvious differences were found in the products processed by chloroform extraction.