金枪鱼乳化液中脂肪酸提取及组成分析  

Extraction and Composition Analysis of Fatty Acid from Tuna Emulsion

作　　者：杨小克[1] 李晓琳[1] 江晓路[1] 胡增淼 李泽瑶 王鹏[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003 [2]山东省海洋营养研究院,荣成264309

出　　处：《食品工业》2012年第1期118-120,共3页The Food Industry

基　　金：山东海洋营养研究院士工作站基金(2010B0112)

摘　　要：金枪鱼在加工过程中产生大量乳化液,严重影响产品的外观和风味。以脂肪酸提取率为指标,利用动物蛋白水解酶对乳化液进行处理并对提取脂肪酸的工艺条件进行了研究。结果表明,最佳酶解条件为:加酶量400 U/g,反应时间4 h,pH7.5,固液比1︰0.5。应用气相色谱分析所提脂肪酸的组成,其中饱和脂肪酸含量约为38%,不饱和脂肪酸约为60%。多不饱和脂肪酸(PUFA)的含量达32.80%,其中C20:5(EPA)和C22:6(DHA)的含量分别为8.32%和18.46%。该脂肪酸澄清透明呈淡黄色,略带鱼腥味,各项理化指标均达到SC/T3502-2000标准的鱼油一级要求,是一种潜在的功能性脂肪酸资源。Emulsion is generated during the processing of tuna,and it affects the appearance and flavor of the products seriously.The process parameters affected on the demulsification were studied regarding the demulsification rate as the index.The results showed that the optimum conditions of enzymic hydrolysis is,the amount of animal proteolytic enzyme 400 U/g,hydrolysis time 4 h,hydrolysis pH7.5,the ratio of material to water is 1︰0.5.The total content of saturated fatty acid saturated fatty acid is about 38%,unsaturated fatty acid is about 60%,saturated fatty acid saturated fatty acid saturated fatty acid PUFA is 32.80% in this fatty acid,the content of EPA and DHA is 11.8.32% and 18.46%,respectively.It is yellowish and clarified,with very light fishlike smell,the physical and chemical indexes accord with the first fish oil demand for SC/T 3502-2000 standard.So,it is a kind of potential and functional fatty acid resources.

关 键 词：金枪鱼 乳化液 酶解 动物蛋白水解酶 脂肪酸组成 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]