摘要
采用酶解法提取冷冻罗非鱼头中的鱼油。以鱼油提取率为评价指标,利用单因素实验结合响应面分析法对酶解提鱼油工艺进行优化。确定的酶解最佳工艺条件为:酶解时间2.5 h、复合蛋白酶添加量1.25%、料液比1∶1、酶解温度56℃,在此条件下得到的鱼油提取率为81.3%,经小试实验鱼油提取率达到80.4%。粗鱼油经过活性白土脱色和过滤除杂,得到的精制鱼油理化指标除碘值外均符合SC/T 3502—2000精制鱼油一级标准。采用气相色谱法测定精制鱼油的脂肪酸组成,结果表明,鱼油以不饱和脂肪酸为主(72.15%),其中单不饱和脂肪酸占36.04%,主要为油酸;多不饱和脂肪酸占36.11%,主要为亚油酸。
The fish oil was extracted from frozen Tilapia head by enzymatic hydrolysis. With extraction rate of fish oil as evaluation index, the enzymatic extraction of fish oil was optimized by single factor experiment combined with response surface methodology. The optimal enzymatic extraction conditions were obtained as follows ： enzymolysis time 2.5 h, compound protease dosage 1.25 %, ratio of solid to liq- uid 1 ： 1, enzymolysis temperature 56 ~C. Under these conditions, the extraction rate of fish oil reached 81.3% ,and it could also reach 80.4% in the further small scale experiment, Crude fish oil was refined by the processes of bleaching with activated clay and filtration purification .and all of the physicochemical indexes of the refined fish oil were in accord with the first grade standard of the refined fish oil of SC/T 3502--2000 except for iodine value. Besides, the fatty acid composition of the refined fish oil was deter-mined by gas chromatography, and the results showed that the refined fish oil mainly contained unsaturated fatty acids （72.15%）, in which the content of monounsaturated fatty acids was 36.04% with oleic acid as the main fatty acid, and the content of polyunsaturated fatty acids was 36.11% with linoleic acid as the main fatty acid.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第7期6-11,共6页
China Oils and Fats
基金
云南省科技计划项目(2012IB016)
关键词
鱼油
酶解法
响应面
提取
精制
fish oil
enzymatic hydrolysis
response surface methodology
extraction
refining
