草鱼内脏油脂的提取方法及贮藏特性研究
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摘要
以草鱼内脏为原料,利用稀碱水解法、真空抽提法、有机溶剂萃取法和水酶法提取油脂,从感官评价(气味、色泽、黏度、透明度)和理化指标(过氧化值、酸价)两方面评价温度(4、10、25、35℃)、抗氧化剂(TBHQ、BHT、VE)、包装条件(真空包装、充氮包装)对贮藏期间鱼油品质的影响。结果表明,适宜鱼油提取方法为水酶法,提取条件为pH8.0、酶解温度50℃、酶解时间3 h、酶用量2500 U/g、料液比1∶1,该条件下提取的鱼油除酸价外,其它指标均达到SC-T3502-2016《鱼油水产行业标准》中精制鱼油二级标准要求。同时发现,4℃低温、真空包装、添加0.02%TBHQ均能较好减缓鱼油氧化变质速度,提高油脂贮藏稳定性。
Fish Oil was extracted from viscera of grass carp (Ctenopharyngodon idellus) with diluted alkaline hydrolysis extraction,oil extraction under vacuum,organic solvent extraction and aqueous enzymatic extraction.Effects of temperature (4,10,25,35 ℃),antioxidants (TBHQ,BHT,VE) and packaging conditions (vacuum packaging,nitrogen-filled packaging) on the quality of fish oil during storage were evaluated by sensory evaluation (odor,color,viscosity,transparency) and physical and chemical indicators (peroxide value,acid value) two aspects. The results indicated that the optimal quality of fish oil was obtained by aqueous enzymatic extraction.And the optimum conditions were: pH8.0,50 ℃,3 h,enzyme dosage 2500 U/g,the ratio of material to water 1 ∶ 1.And under this conditions,except acid value,other indicators of the fish oil all reached the secondary standard for refined fish oil in SC-T 3502-2016.Furthermore,it was found that low temperature at 4 ℃,vacuum packaging,and addition of 0.02% TBHQ could alleviate the oxidative deterioration rate of fish oil and improve the storage stability of oil.
Fish Oil was extracted from viscera of grass carp (Ctenopharyngodon idellus) with diluted alkaline hydrolysis extraction,oil extraction under vacuum,organic solvent extraction and aqueous enzymatic extraction.Effects of temperature (4,10,25,35 ℃),antioxidants (TBHQ,BHT,VE) and packaging conditions (vacuum packaging,nitrogen-filled packaging) on the quality of fish oil during storage were evaluated by sensory evaluation (odor,color,viscosity,transparency) and physical and chemical indicators (peroxide value,acid value) two aspects. The results indicated that the optimal quality of fish oil was obtained by aqueous enzymatic extraction.And the optimum conditions were: pH8.0,50 ℃,3 h,enzyme dosage 2500 U/g,the ratio of material to water 1 ∶ 1.And under this conditions,except acid value,other indicators of the fish oil all reached the secondary standard for refined fish oil in SC-T 3502-2016.Furthermore,it was found that low temperature at 4 ℃,vacuum packaging,and addition of 0.02% TBHQ could alleviate the oxidative deterioration rate of fish oil and improve the storage stability of oil.
引文
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[3]谭汝成,熊善柏,刘静科,等.提取条件对白鲢鱼油性质的影响及鱼油脂肪酸组成分析[J].食品科学,2008,29(2):72-75.
[4]陆剑锋,林琳,张伟伟,等.水酶法提取斑点叉尾鮰内脏油的工艺研究[J].食品科学,2010,30(22):42-46.
[5]李军杰,熊善柏,刘茹.鱼油的微胶囊化及其影响因素[J].中国油脂,2015,40(6):19-23.
[6]何丽萍,刘忠良,丁世勇.草鱼内脏油的精制及阻抑鱼油氧化条件的研究[J].食品科学,2008,29(5):218-221.
[7]李广焱,邓泽元,范亚苇,等.鄱阳湖10种淡水鱼脂肪酸的特性研究[J].食品工业科技,2010,31(8):324-328.
[8]吴祥庭.优化水酶法提取鲐鱼鱼油的酶解条件[J].食品科学,2006(27):270-273.
[9]王芳,熊善柏,张娟,等.提取方法对淡水鱼油提取率及品质的影响[J].渔业现代化,2009(5):54-59.
[10]贡汉坤,焦云鹏.混合内脏鱼油的提取及其品质的稳定性评价[J].食品工业,2013(5):118-120.
[11]中华人民共和国农业部.SC/T 3502-2016鱼油水产行业标准[S].北京:中国农业出版社,2016.
[12]Skara T,Sivertsvik M,Birkeland S.Production of salmon oil from filleting byproducts-effects of storage conditions on lipid oxidation and content ofω-3 polyunsaturated fatty acids[J].Journal of Food Science,2015,69(8):E417-E421.
[13]郭丽敏,黎耀强,魏萌葫,等.充氮气调储藏对棕榈油品质的影响[J].粮食与食品工业,2017,24(4):19-22.
[14]Frankel E N,Huang S,Prior E,et al. Evaluation of antioxidant activity of rosemary extract,carnosol and carnosic acid in bulk vegetable oils and fish oil and their emulsions[J].Journal of the Science of Food and Agriculture,2015,72(2):201-208.
[15]薛淑静,熊光权,关健,等.酶解法在鲢鱼内脏鱼油提取中的应用[J].湖北农业科学,2008,47(11):1320-1321.
[16]曹文明,薛斌,袁超,等.油脂氧化酸败研究进展[J].粮食与油脂,2013,26(3):1-5.