超声波辅助稀碱水解法提取金鲳鱼骨油的工艺优化与脂肪酸组成分析
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摘要
以金鲳鱼骨为原料,在对金鲳鱼骨中主要营养成分(水分、粗蛋白、粗脂肪和粗灰分)进行分析检测的基础上,利用单因素与正交试验相结合的方法优化金鲳鱼骨油稀碱水解(超声波辅助)法的提取工艺,并采用气相色谱-质谱法对最佳提取工艺所得的金鲳鱼骨油的脂肪酸组成进行测定分析,评价其营养价值。结果表明,金鲳鱼骨中水分、粗脂肪、粗蛋白和粗灰分质量分数分别为50.20%、29.97%、12.00%和7.63%。影响金鲳鱼骨油提取率的4个主要因素为液料比、p H值、提取温度和提取时间。当液料比为4∶1(m L/g)、p H 9、提取温度60℃、提取时间30 min、超声功率500 W时,金鲳鱼骨油的提取率为80.51%,该条件为稀碱水解(超声波辅助)法提取金鲳鱼骨油的最佳工艺参数。采用气相色谱-质谱联用技术对金鲳鱼骨油的脂肪酸进行定性、定量分析可知:金鲳鱼骨油中不饱和脂肪酸含量(68.44%)显著高于饱和脂肪酸含量(31.56%);单不饱和脂肪酸总量(37.99%)高于多不饱和脂肪酸总量(30.45%);其中油酸(27.86%)和棕榈酸(21.46%)含量最高,富含亚油酸、二十二碳六烯酸和二十碳五烯酸。金鲳鱼骨作为鱼类下脚料营养丰富,具有良好保健作用和经济价值,颇具开发利用前景。
In this study, the main nutritional components(moisture, crude protein, crude fat and ash contents) of Trachinotus ovatus bone was firstly determined, and then the optimization of the ultrasonic-assisted extraction of T. ovatus bone oil using dilute alkali as the extraction solvent was investigated using one-factor-at-a-time and orthogonal array design methods. The fatty acid composition of the fish bone oil was analyzed by gas chromatography-mass spectrometry(GC-MS) in order to evaluate its nutritional value. The results indicated that the moisture, crude fat, crude protein and ash contents of T. ovatus bone were 50.20%, 29.97%, 12.00% and 7.63%, respectively. Solvent-to-solid ratio, p H, hydrolysis temperature and hydrolysis time were identified as important factors that affected the extraction efficiency. The maximum oil yield of 80.51% was achieved after 30 min extraction at 60 ℃ and p H 9 with a solvent-to-solid ratio of 4:1(m L/g) under the condition of 500 W power. The qualitative and quantitative analysis indicated that the content of unsaturated fatty acids in the oil was 68.44%, which was much higher than the content of saturated fatty acids(31.56%). Moreover, the content of monounsaturated fatty acids(37.99%) was higher than the content of polyunsaturated fatty acids(30.45%). Oleic acid(27.86%) and cetylic acid(21.46%) were the most dominant among the identified fatty acids. Additionally, the oil was rich in oleic acid, eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). It was indicated that T. ovatus bone as a fish processing waste was rich in nutrients, and had health benefits and economic value, thereby being worthy of exploitation and utilization.
In this study, the main nutritional components(moisture, crude protein, crude fat and ash contents) of Trachinotus ovatus bone was firstly determined, and then the optimization of the ultrasonic-assisted extraction of T. ovatus bone oil using dilute alkali as the extraction solvent was investigated using one-factor-at-a-time and orthogonal array design methods. The fatty acid composition of the fish bone oil was analyzed by gas chromatography-mass spectrometry(GC-MS) in order to evaluate its nutritional value. The results indicated that the moisture, crude fat, crude protein and ash contents of T. ovatus bone were 50.20%, 29.97%, 12.00% and 7.63%, respectively. Solvent-to-solid ratio, p H, hydrolysis temperature and hydrolysis time were identified as important factors that affected the extraction efficiency. The maximum oil yield of 80.51% was achieved after 30 min extraction at 60 ℃ and p H 9 with a solvent-to-solid ratio of 4:1(m L/g) under the condition of 500 W power. The qualitative and quantitative analysis indicated that the content of unsaturated fatty acids in the oil was 68.44%, which was much higher than the content of saturated fatty acids(31.56%). Moreover, the content of monounsaturated fatty acids(37.99%) was higher than the content of polyunsaturated fatty acids(30.45%). Oleic acid(27.86%) and cetylic acid(21.46%) were the most dominant among the identified fatty acids. Additionally, the oil was rich in oleic acid, eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). It was indicated that T. ovatus bone as a fish processing waste was rich in nutrients, and had health benefits and economic value, thereby being worthy of exploitation and utilization.
引文
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[18]王娜.加工工艺对金鲳鱼鱼糜凝胶特性及鱼糜蛋白冷冻变性影响的研究[D].湛江:广东海洋大学,2015:19-53.
[19]曹湛慧,黄和,陈良,等.金鲳鱼冷冻鱼糜抗冻剂筛选的研究[J].食品工程,2015(1):42-45.DOI:10.3969/j.issn.1673-6044.2015.01.014.
[20]谭小红.卵形鲳鲹幼鱼对饲料中精氨酸和亮氨酸需求量的研究[D].上海:上海海洋大学,2015:23-44.
[21]HOANG D H,HUYNH M S,NGUYEN T T T.Dietaryβ-glucan improved growth performance,vibrio counts,haematological parameters and stress resistance of pompano fish,Trachinotus ovatusLinnaeus,1758[J].Fish&Shellfish Immunology,2016,54:402-410.DOI:10.1016/j.fsi.2016.03.161.
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[27]刘传富,董海洲,李向阳,等.超声波辅助提取葡萄籽油工艺条件的优化[J].中国粮油学报,2010,25(3):54-57.
[28]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.DOI:10.3969/j.issn.1006-2513.2016.01.018.
[29]贾俊强,吴琼英,杜金娟,等.超声波辅助水酶法提取蚕蛹油工艺优化及脂肪酸组成分析[J].食品科学,2014,35(16):52-57.DOI:10.7506/spkx1002-6630-201416010.
[30]罗登林,丘泰球,卢群.超声波技术在油脂工业中的研究进展[J].粮油加工与食品机械,2005(3):48-50.
[31]关紫烽,姜波,王兰.鱼肉、鱼骨中脂肪酸组成的比较研究[J].大连民族学院学报,2003,5(1):44-46.DOI:10.3969/j.issn.1009-315X.2003.01.016.
[2]肖鑫鑫.金鲳鱼内脏酸性蛋白酶的分离及部分酶学性质和应用研究[D].海口:海南大学,2016:10-11.
[3]RANSANGAN J,MANIN B O,ABDULLAH A,et al.Betanodavirus infection in golden pompano,Trachinotus blochii,fingerlings cultured in deep-sea cage culture facility in Langkawi,Malaysia[J].Aquaculture,2010,315(3):327-334.DOI:10.1016/j.aquaculture.2011.02.040.
[4]刘锡强,马学坤,刘康,等.华南地区金鲳鱼养殖报告[J].当代水产,2014(2):26-29.DOI:10.3969/j.issn.1674-9049.2014.02.002.
[5]孙立元,郭华阳,朱彩艳,等.卵形鲳鲹育种群体遗传多样性分析[J].南方水产科学,2014,10(2):67-71.DOI:10.3969/j.issn.2095-0780.2014.02.010.
[6]MA Zhenhua,GUO Huayang,ZHENG Panlong,et al.Ontogenetic development of digestive functionality in golden pompano Trachinotus ovatus(Linnaeus 1758)[J].Fish Physiology&Biochemistry,2014,40(4):1157-1167.DOI:10.1007/s10695-014-9912-0.
[7]黄晓华,徐文华.海南检验检疫局力促金鲳鱼扩大出口[N].中国国门时报,2010-06-24(002).
[8]徐天宇.利用生物技术生产二十碳五烯酸和二十二碳六烯酸[J].食品与发酵工业,1996,22(1):56-65.DOI:10.3321/j.issn:1002-6630.2005.08.135.
[9]肖玫,欧志强.深海鱼油中两种脂肪酸(EPA和DHA)的生理功效及机理的研究进展[J].食品科学,2005,26(8):522-526.DOI:10.3321/j.issn:1002-6630.2005.08.135.
[10]ECKERT G P,FRANKE C,NOLDNER M,et al.Plant derived omega-3 fatty acids protect mitochondrial function in the brain[J].Pharmacological Research,2010,61(3):234-241.DOI:10.1016/j.phrs.2010.01.005.
[11]MICALLEF M A,GARG M L.Beyond blood lipids:phytosterols,statins and omega-3 polyunsaturated fatty acid therapy forhyperlipidemia[J].The Journal of Nutritional Biochemistry,2009,20(12):927-939.DOI:10.1016/j.jnutbio.2009.06.009.
[12]BENAIS-PONT G,DUPERTUIS Y M,KOSSOVSKY M P,et al.Omega-3 polyunsaturated fatty acids and ionizing radiation:combined cytotoxicity on human colorectal adenocarcinomacells[J].Nutrition,2006,22(9):931-939.DOI:10.1016/j.nut.2006.05.012.
[13]周东群,崔波,胡敏.鱼油的保健功能与开发前景[J].山东轻工业学院学报(自然科学版),1998(3):58-62.
[14]江洲,李庐峰,吴成业,等.鱼油的提取与精制技术探讨[J].福建水产,2008(3):60-64.DOI:10.3969/j.issn.1006-5601.2008.03.015.
[15]戴梓茹,钟秋平,林美芳,等.金鲳鱼营养成分分析与评价[J].食品工业科技,2013,34(1):347-350.
[16]程纯明.淡水鱼料老大通威能否玩转海水鱼,15万吨金鲳鱼料市场再起风云[J].当代水产,2016(12):46.
[17]尹青春,岑燕钊,许纯绚,等.鱿鱼内脏蛋白酶的提取工艺研究[J].现代食品科技,2012,28(3):304-308.DOI:10.3969/j.issn.1673-9078.2012.03.016.
[18]王娜.加工工艺对金鲳鱼鱼糜凝胶特性及鱼糜蛋白冷冻变性影响的研究[D].湛江:广东海洋大学,2015:19-53.
[19]曹湛慧,黄和,陈良,等.金鲳鱼冷冻鱼糜抗冻剂筛选的研究[J].食品工程,2015(1):42-45.DOI:10.3969/j.issn.1673-6044.2015.01.014.
[20]谭小红.卵形鲳鲹幼鱼对饲料中精氨酸和亮氨酸需求量的研究[D].上海:上海海洋大学,2015:23-44.
[21]HOANG D H,HUYNH M S,NGUYEN T T T.Dietaryβ-glucan improved growth performance,vibrio counts,haematological parameters and stress resistance of pompano fish,Trachinotus ovatusLinnaeus,1758[J].Fish&Shellfish Immunology,2016,54:402-410.DOI:10.1016/j.fsi.2016.03.161.
[22]卫生部.食品中水分的测定:GB 5009.3—2010[S].北京:中国标准出版社,2010:1-2.
[23]卫生部.食品中蛋白质的测定:GB 5009.5—2010[S].北京:中国标准出版社,2010:2-3.
[24]卫生部.食品中粗脂肪的测定:GB/T 14772—2008[S].北京:中国标准出版社,2008:1-2.
[25]卫生部.食品中灰分的测定:GB 5009.4—2010[S].北京:中国标准出版社,2010:1-3.
[26]卫生部.食品中总脂肪、饱和脂肪(酸)、不饱和脂肪(酸)的测定:GB/T 22223—2008[S].北京:中国标准出版社,2008:1-6.
[27]刘传富,董海洲,李向阳,等.超声波辅助提取葡萄籽油工艺条件的优化[J].中国粮油学报,2010,25(3):54-57.
[28]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.DOI:10.3969/j.issn.1006-2513.2016.01.018.
[29]贾俊强,吴琼英,杜金娟,等.超声波辅助水酶法提取蚕蛹油工艺优化及脂肪酸组成分析[J].食品科学,2014,35(16):52-57.DOI:10.7506/spkx1002-6630-201416010.
[30]罗登林,丘泰球,卢群.超声波技术在油脂工业中的研究进展[J].粮油加工与食品机械,2005(3):48-50.
[31]关紫烽,姜波,王兰.鱼肉、鱼骨中脂肪酸组成的比较研究[J].大连民族学院学报,2003,5(1):44-46.DOI:10.3969/j.issn.1009-315X.2003.01.016.