虹鳟鱼油的超声波辅助法提取及其脂肪酸组成分析
|
摘要
以虹鳟鱼内脏为原料,虹鳟鱼油提取率为指标,采用超声波辅助法提取虹鳟鱼油。在单因素实验基础上,通过响应面设计优化提取工艺条件,并对虹鳟鱼油的脂肪酸组成、酸价和过氧化值进行分析。结果表明:超声波辅助法提取虹鳟鱼油的最佳工艺条件为提取次数1次、超声功率200 W、超声时间58 min、超声温度55℃、液料比12∶1,在此条件下虹鳟鱼油提取率可达95. 10%;虹鳟鱼油的酸价(KOH)、过氧化值分别为3. 708 mg/g和1. 516 mmol/kg,均符合SC/T 3502—2016粗鱼油一级标准; GC-MS分析表明,虹鳟鱼油中亚油酸含量为26. 42%,亚麻酸含量为9. 24%,EPA含量为1. 12%,DHA含量为4. 45%,油酸含量为20. 09%。
With the viscera of rainbow trout as material and extraction rate of rainbow trout oil as index,rainbow trout oil was extracted by ultrasound-assisted method. The optimal conditions were obtained through response surface methodology based on single factor experiment,and the fatty acid composition,acid value and peroxide value of the rainbow trout oil were determined. The results showed that the optimal conditions of ultrasound-assisted extraction of rainbow trout oil were obtained as follow: extraction times once,ultrasonic power 200 W,ultrasonic time 58 min,ultrasonic temperature 55 ℃ and ratio of liquid to solid 12∶ 1. Under these conditions,the extraction rate of rainbow trout oil was 95. 10%. The acid value and peroxide value of rainbow trout oil were 3. 708 mgKOH/g and 1. 516 mmol/kg,which met the standard of first grade crude fish oil( SC/T 3502—2016). GC-MS analysis showed that the contents of linoleic acid,linolenic acid,EPA,DHA and oleic acid in rainbow trout oil were 26. 42%,9. 24%,1. 12%,4. 45% and 20. 09% respectively.
With the viscera of rainbow trout as material and extraction rate of rainbow trout oil as index,rainbow trout oil was extracted by ultrasound-assisted method. The optimal conditions were obtained through response surface methodology based on single factor experiment,and the fatty acid composition,acid value and peroxide value of the rainbow trout oil were determined. The results showed that the optimal conditions of ultrasound-assisted extraction of rainbow trout oil were obtained as follow: extraction times once,ultrasonic power 200 W,ultrasonic time 58 min,ultrasonic temperature 55 ℃ and ratio of liquid to solid 12∶ 1. Under these conditions,the extraction rate of rainbow trout oil was 95. 10%. The acid value and peroxide value of rainbow trout oil were 3. 708 mgKOH/g and 1. 516 mmol/kg,which met the standard of first grade crude fish oil( SC/T 3502—2016). GC-MS analysis showed that the contents of linoleic acid,linolenic acid,EPA,DHA and oleic acid in rainbow trout oil were 26. 42%,9. 24%,1. 12%,4. 45% and 20. 09% respectively.
引文
[1]李晓辉,倪赛巧,王翀,等.超高压及酶解对虹鳟鱼Ⅰ型胶原蛋白抗原性的影响[J].食品科学,2018,26(3):1-11.
[2]邱小明,谢建华.响应面法优化酶解提取带鱼内脏鱼油的工艺研究[J].长春师范大学学报,2017,36(6):70-76.
[3]高娟,楼乔明,杨文鸽,等.超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J].中国粮油学报,2014,29(2):53-56,61.
[4]杨小克.鱿鱼内脏的鱼油提取工艺及综合利用研究[D].山东青岛:中国海洋大学,2012.
[5]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.
[6]孙丽霞,周利琴,杨红,等.响应面法优化超声辅助提取罗非鱼内脏油脂工艺[J].食品科技,2015,40(6):151-156.
[7]孙丽霞,杨红,张丽芳,等.不同方法提取罗非鱼内脏油脂中脂肪酸的GC-MS比较分析[J].食品科技,2015,40(5):260-264.
[8]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.
[9]陈浩,贺小敏,冯睿,等.超声提取菜籽饼粕多糖的方法研究[J].食品科学,2005,26(9):341-343.
[10]许晖,孙兰萍,李善菊.超声波辅助提取亚麻籽油的工艺条件优化[J].中国粮油学报,2009,24(7):64-68.
[11]朱红叶,马永昆,魏本喜.超声辅助提取黑莓籽油及其脂肪酸成分分析[J].中国油脂,2010,35(6):5-8.
[12]周如金,顾立军,黎周国,等.超声强化提取核桃仁油的研究[J].食品科学,2003,24(10):113-117.
[13]袁源见,罗光明,魏春华,等.响应面优化超声波提取栀子油脂工艺研究[J].世界科学技术-中医药现代化,2016,18(7):1206-1211.
[14]常陆林,豆康宁.响应面优化超声波辅助提取葫芦巴籽油脂工艺研究[J].粮食与油脂,2016,29(5):54-57.
[15]DUAN Q Y,MAI K S,SHENTU J K,et al. Replacement of dietary fish oil with vegetable oils improves the growth and flesh quality of large yellow croaker(Larmichthys crocea)[J]. J Ocean Univ China,2014,13(3):445-452.
[2]邱小明,谢建华.响应面法优化酶解提取带鱼内脏鱼油的工艺研究[J].长春师范大学学报,2017,36(6):70-76.
[3]高娟,楼乔明,杨文鸽,等.超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J].中国粮油学报,2014,29(2):53-56,61.
[4]杨小克.鱿鱼内脏的鱼油提取工艺及综合利用研究[D].山东青岛:中国海洋大学,2012.
[5]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.
[6]孙丽霞,周利琴,杨红,等.响应面法优化超声辅助提取罗非鱼内脏油脂工艺[J].食品科技,2015,40(6):151-156.
[7]孙丽霞,杨红,张丽芳,等.不同方法提取罗非鱼内脏油脂中脂肪酸的GC-MS比较分析[J].食品科技,2015,40(5):260-264.
[8]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.
[9]陈浩,贺小敏,冯睿,等.超声提取菜籽饼粕多糖的方法研究[J].食品科学,2005,26(9):341-343.
[10]许晖,孙兰萍,李善菊.超声波辅助提取亚麻籽油的工艺条件优化[J].中国粮油学报,2009,24(7):64-68.
[11]朱红叶,马永昆,魏本喜.超声辅助提取黑莓籽油及其脂肪酸成分分析[J].中国油脂,2010,35(6):5-8.
[12]周如金,顾立军,黎周国,等.超声强化提取核桃仁油的研究[J].食品科学,2003,24(10):113-117.
[13]袁源见,罗光明,魏春华,等.响应面优化超声波提取栀子油脂工艺研究[J].世界科学技术-中医药现代化,2016,18(7):1206-1211.
[14]常陆林,豆康宁.响应面优化超声波辅助提取葫芦巴籽油脂工艺研究[J].粮食与油脂,2016,29(5):54-57.
[15]DUAN Q Y,MAI K S,SHENTU J K,et al. Replacement of dietary fish oil with vegetable oils improves the growth and flesh quality of large yellow croaker(Larmichthys crocea)[J]. J Ocean Univ China,2014,13(3):445-452.