提取条件对白鲢鱼油性质的影响及鱼油脂肪酸组成分析  

Effects of Extraction Conditions on Properties of Oil from Silver Carp and Analysis of Fatty Acids Composition

作　　者：谭汝成[1] 熊善柏[1] 刘敬科[1] 刘敏[1] 

机构地区：[1]华中农业大学食品科技学院

出　　处：《食品科学》2008年第2期72-75,共4页Food Science

基　　金：科技部农业成果转化基金项目(国科农发社字[2005]380号);国家科技支撑计划项目(2006BAD05A18)

摘　　要：以白鲢腹内脂肪为原料,采用稀碱水解提取法制备白鲢鱼油,研究提取条件对白鲢鱼油性质的影响,并分析脂肪酸组成。结果表明,提取条件对鱼油的提取率、碘价、酸价、过氧化值和含皂量具有重要影响,适宜的制备工艺为脂肪糜于pH9.0的氢氧化钠溶液(1:1,W/V)中45℃水解5min,然后于1.0%氯化钠溶液中80℃盐析5min。该条件下鱼油的得率为60.5%,鱼油中含有16:0、18:1n-9、20:5n-3(DHA)和22:6n-3(EPA)等16种脂肪酸,DHA和EPA的含量分别为15.0%和10.1%,n-3/n-6为2.0。Effects of extraction conditions on properties and fatty acids composition of oil extracted from abdominal adipose tissue of silver carp by diluted alkaline hydrolysis extraction were studied. The results indicated that the extraction ratio and properties of oil from silver carp, such as iodic value, acid value, peroxide value and soapstock content are significantly affected by extraction conditions. The optimal extraction ratio of fish oil 60.5% is obtained by hydrolyzing cracked adipose tissue at 45℃ for 5 minutes in pH 9.0 NaOH solution （1：1, W/V） and precipitated in 1.0% NaCl solution for 5 minutes. The oil extracted from silver carp by the optimal conditions is comprised of 16 kinds of fatty acid, i.e. 16：0, 18： In-9, DHA and EPA, in which ratio of n-3 to n-6 is 2.0 while the content of EPA and DHA are 15.0% and 10.1% respectively.

关 键 词：鱼油 提取 性质 脂肪酸组成 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]