摘要
目的:优化草鱼内脏鱼油提取工艺。方法:以草鱼内脏为原料,采用超声波辅助酶法提取鱼油,考察酶的种类、酶添加量、酶解时间、酶解温度、超声波处理时间以及超声波处理功率对鱼油提取率的影响。结果:超声波辅助酶法提取鱼油的最佳工艺条件为采用中性蛋白酶水解,酶添加量2.5%、酶解时间2 h、酶解温度45℃、超声波处理功率50 W、超声波处理时间30 min,此时鱼油提取率为68.4%。采用气质联用法共检测出27种脂肪酸,其中饱和脂肪酸10种,占总脂肪酸含量的21.12%,主要为棕榈酸和硬脂酸;单不饱和脂肪酸7种,占总脂肪酸含量的54.68%,主要为油酸、棕榈油酸和二十碳一烯酸;多不饱和脂肪酸10种,占总脂肪酸含量的24.20%,主要为亚油酸。结论:与单独酶法提取相比,超声波辅助酶提取草鱼内脏鱼油,鱼油提取得率有明显提高。
Objective:This study aimed to optimize the extraction process of visceral fish oil from grass carp.Methods:Using grass carp viscera as raw material,fish oil was extracted by using ultrasonic assisted enzyme method.The effects of enzyme type,enzyme addition amount,enzymatic hydrolysis time,enzymatic hydrolysis temperature,ultrasonic treatment time,and ultrasonic treatment power on the extraction rate of fish oil were investigated.Results:The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis,enzyme addition of 2.5%,enzymatic hydrolysis time of 2 hours,enzymatic hydrolysis temperature of 45℃,ultrasonic treatment power of 50 W,and ultrasonic treatment time of 30 minutes.At this time,the extraction rate of fish oil was 68.4%.A total of 27 fatty acids were detected by GC-MS,including 10 saturated fatty acids,accounting for 21.12%of the total fatty acid content,mainly palmitic acid and stearic acid;There were 7 kinds of monounsaturated fatty acids,accounting for 54.68%of the total fatty acids,mainly oleic acid,palmitoleic acid and eicosanoic acid;There were 10 kinds of polyunsaturated fatty acids,accounting for 24.20%of the total fatty acids,mainly linoleic acid.Conclusion:Compared with individual enzymatic extraction,ultrasonic assisted enzymatic extraction of grass carp visceral fish oil significantly improved the yield of fish oil extraction.
作者
王正云
刘子潇
展跃平
WANG Zhengyun;LIU Zixiao;ZHAN Yueping(Jiangsu Agri-animal Husbandry Vocational College,Taizhou,Jiangsu 225300,China)
出处
《食品与机械》
CSCD
北大核心
2023年第9期190-195,共6页
Food and Machinery
基金
泰州市农业科技支撑计划项目(编号:TN202004)。
关键词
草鱼内脏
鱼油
超声波辅助酶解
提取率
脂肪酸组成
grass carp visceral
fish oil
ultrasonic assisted enzymatic hydrolysis
fish oil extraction rate
fatty acid composition
