综述ω-3多不饱和脂肪酸（polyunsaturated fatty acids，PUFA）作为一类必需脂肪酸（essential fatty acids，EFAs），主要来源为海产品中的鱼油，对多种人体疾病治疗和/或预防具有的积极作用。梳理了酶法制备富含ω-3多不饱和脂肪酸油脂的研究最新进展（截至2019年），讨论很多不同产品的营养功效、不同脂肪酸组成的结构脂质、ω-3多不饱和脂肪酸浓缩液、磷脂的酶促酯交换制备技术及应用，历年研究发现，可以通过改善油脂中ω-3多不饱和脂肪酸含量的方式提高其在饮食中的摄入量。由于酶法反应条件温和，尤其是脂肪酶特异性强，且从生物利用度角度ω-3多不饱和脂肪酸在脂质分子上的位置与其含量同等重要，因此相对于化学法，酶法制备含ω-3多不饱和脂肪酸的油脂因安全高效而更受青睐。
This paper has reviewed that Omega 3 polyunsaturated fatty acids (PUFAs), as an essential fatty acids (EFAs), mainly come from fish oil of marine products, has positive effects on treatment and/or prevention of several diseases. In this review, the recent developments by 2019 in the field of enzymatic modification of oils rich in omega 3 PUFAs have summarized. Several different products, such as structured lipids with a variety of FA compositions, nutritional aspects, omega 3 PUFA concentrates, phospholipids and phenolic lipids, have discussed from the point of process technology as well as possible applications. Enhancing omega 3 PUFA content in diet involves a number of strategies aiming to modify the content of such FAs in fats and oils. Due to the mild reaction conditions used, especially the lipase specificity, the position as well as content of omega 3 PUFAs in lipid molecules being of importance from the point of bioavailability, enzymatic processing of omega 3 PUFA oil is safe, efficient and preferred over chemical treatments.