摘要
以鳡鱼内脏为原料,采用单因素和正交实验设计L9(33)优化熬煮-浸出二步提取法中的浸出工艺参数。结果表明,100℃熬煮6～8min后,鱼渣按料液比2∶1(m/v)加入正己烷,反复提取4次,30min/次,鱼油提取率可达64.17%。鱼油呈棕黄色、浑浊态,有独特的鱼腥味,理化指标达到一级粗鱼油标准。精炼后,成品鱼油呈淡黄色,微浊,有淡鱼腥味;酸价0.07mg KOH/g,碘价140I2/100g,杂质0.07%,达到精制鱼油一级标准;过氧化值为6.26mmol/kg,不皂化物含量达1.74%,达到精制鱼油二级标准。
Leaching process parameters in a two-step oil extraction method were optimized using Elopichthys Bambusa viscera through single factor experiments and a L9（33） orthogonal experimental design. Results showed that the fish oil extraction rate reached 64.17% after the viscera being boiled for 6-8min in 100℃ and leached under optimized conditions as follows.n-hexane was added to the viscera residue at a ratio of 2：1 （m/v）,the viscera was leached for 4 times with 30min each time. The fish oil obtained was brown-yellow and cloudy,with a unique fish smell. The physical and chemical properties of the oil meet the grade-one crude fish oil standard. After refining,the oil was light yellow,slightly turbid with a very light fishlike smell. The acid value of the oil was 0.07mg KOH/g oil,iodine value 140g IJ100g oil,impurity 0.07% ,which meet the grade-one refined fish oil standard. The peroxide value of the refined fish oil was 6.26mmol/kg,unsaponifiable matter was 1.74%,which reached to grade-two refined fish oil standard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期242-245,250,共5页
Science and Technology of Food Industry
基金
湖南省自然科学联合基金(13JJ9007)
科技部“十二五”支撑计划(2012BAD34B08)
湖南省重大专项(2011FJ1002)
长沙市科技局(K1203013-21)
关键词
鳡鱼内脏油
浸出工艺
优化
二步提取法
Elopichthys Bambus viscera oil
leaching
optimaition
two-step extraction method
