虹鳟鱼油的酶法提取工艺及其脂肪酸组成分析
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摘要
以虹鳟鱼内脏为原料,采用酶法提取虹鳟鱼油。以虹鳟鱼油提取率为指标,在单因素实验的基础上,由响应面法优化酶法提取虹鳟鱼油工艺条件,并对虹鳟鱼油的脂肪酸组成进行分析。结果表明:酶法提取虹鳟鱼油的最佳工艺条件为采用木瓜蛋白酶、酶解温度61℃、酶解时间61 min、酶解pH 7. 0、加酶量2. 2%、液料比4∶1,在此条件下虹鳟鱼油提取率为88. 67%;提取得到的虹鳟鱼油呈浅黄色、稍有浑浊,具有鱼油腥味、无酸败味,酸价(KOH)和过氧化值分别为3. 68 mg/g和1. 75 mmol/kg,符合SC/T 3502—2016粗鱼油一级标准;虹鳟鱼油的主要不饱和脂肪酸为油酸19. 99%、亚油酸26. 75%、亚麻酸8. 93%、DHA 4. 48%、EPA 0. 97%。
With the viscera of rainbow trout as material,rainbow trout oil was extracted by enzymatic hydrolysis method. With the extraction rate of rainbow trout oil as an index,the extration conditions of rainbow trout oil by enzymatic hydrolysis method were optimized by response surface methodology based on single factor experiment,and the fatty acid composition of rainbow trout oil was analyzed. The results showed that the optimal conditions for extraction of rainbow trout oil were obtained as follows: with papain as enzyme,enzymolysis temperature 61 ℃,enzymolysis time 61 min,enzymolysis p H 7. 0,dosage of enzyme 2. 2% and liquid-solid ratio 4:1. Under these conditions,the extraction rate of rainbow trout oil was 88. 67%. The rainbow trout oil was light yellow,slightly turbid with fishy smell and no rancidity.The acid value and peroxide value of rainbow trout oil were 3. 68 mg KOH/g and 1. 75 mmol/kg,which met the standard of first grade crude fish oil( SC/T 3502—2016). The main unsaturated fatty acids in rainbow trout oil were oleic acid 19. 99%,linoleic acid 26. 75%,linolenic acid 8. 93%,DHA 4. 48%and EPA 0. 97%.
With the viscera of rainbow trout as material,rainbow trout oil was extracted by enzymatic hydrolysis method. With the extraction rate of rainbow trout oil as an index,the extration conditions of rainbow trout oil by enzymatic hydrolysis method were optimized by response surface methodology based on single factor experiment,and the fatty acid composition of rainbow trout oil was analyzed. The results showed that the optimal conditions for extraction of rainbow trout oil were obtained as follows: with papain as enzyme,enzymolysis temperature 61 ℃,enzymolysis time 61 min,enzymolysis p H 7. 0,dosage of enzyme 2. 2% and liquid-solid ratio 4:1. Under these conditions,the extraction rate of rainbow trout oil was 88. 67%. The rainbow trout oil was light yellow,slightly turbid with fishy smell and no rancidity.The acid value and peroxide value of rainbow trout oil were 3. 68 mg KOH/g and 1. 75 mmol/kg,which met the standard of first grade crude fish oil( SC/T 3502—2016). The main unsaturated fatty acids in rainbow trout oil were oleic acid 19. 99%,linoleic acid 26. 75%,linolenic acid 8. 93%,DHA 4. 48%and EPA 0. 97%.
引文
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[2]赵楠,李学科,张春晖,等.虹鳟鱼骨营养成分分析[J].中国食品添加剂,2016(1):141-146.
[3]魏永生,隆晶,李维维,等.虹鳟鱼肌肉脂肪酸组成的GC/MS分析[J].化工时刊,2017,31(1):15-18.
[4]李文佳.水酶法淡水鱼油提取及鱼油腥味成分分析研究[D].江苏无锡:江南大学,2014.
[5]吴祥庭.酶法提油技术的研究进展[J].粮油食品科技,2006(6):41-42.
[6]龚刚明,顾慧,蔡宝国.鱼类加工下脚料的资源化与利用途径[J].中国资源综合利用,2003(7):23-24.
[7]陶宁平,鲍丹.鱼油的营养和药用价值及提取工艺的研究进展[J].上海水产大学学报,2005,14(2):197-201.
[8]王倩倩,吕顺,陆剑锋,等.酶法提取罗非鱼内脏鱼油及脂肪酸组成分析[J].中国粮油学报,2015,30(9):72-78.
[9]杜元峰,乔卫红,李宗石.脂肪酶法浓缩鱼油中EPA和DHA的研究现状和发展趋势[J].表面活性剂工业,1999(2):1-3,31.
[10]HAJAMINI Z,SOBATI M A,SHAHHOSSEINI S,et al.Waste fish oil(WFO)esterification catalyzed by sulfonated activated carbon under ultrasound irradiation[J].Appl Therm Eng,2016,94:141-150.
[11]FERGUSON L R.Fish oils in parenteral nutrition:why could these be important for gastrointestinal oncology?[J].World J Gastrointest Oncol,2015,7(9):128-131.
[12]赵保堂,孙栋,刘东,等.虹鳟鱼油的超声波辅助法提取及其脂肪酸组成分析[J].中国油脂,2019,44(3):20-24.
[13]张静,陶宁萍,朱清澄,等.秋刀鱼内脏磷脂的化学特性研究[J].中国油脂,2017,42(8):28-31.
[14]白鑫华,罗秦,青维,等.响应面法优化大鲵鱼油水酶法提取工艺[J].食品工业科技,2016,37(17):247-252.