大鲵尾部鱼油的酶法提取工艺  

Study on Enzymic Extracting Fish Oil from Tail Lipid of Andrias davidianus

作　　者：张佳婵[1] 薛玲[1] 王昌涛[1] 

机构地区：[1]北京工商大学植物资源研究开发北京市重点实验室,北京100048

出　　处：《食品科学技术学报》2013年第3期25-29,共5页Journal of Food Science and Technology

基　　金：中青年骨干人才培养计划项目(PHR20110873);质检公益性行业科研专项(201010023)

摘　　要：以人工养殖大鲵鱼尾为原料,使用碱性蛋白酶水解法提取大鲵油.在加酶量、酶解时间、pH值、温度4个单因素实验的基础上,利用正交试验法优化了提取大鲵油的工艺条件.结果表明,较佳酶法水解条件为温度50℃,时间1 h,加酶量1.5%,pH值为6.所得粗大鲵油符合国家二级粗鱼油标准.粗大鲵油中共检测到16种脂肪酸,其中饱和脂肪酸占24.1%,不饱和脂肪酸为62.5%,其中DHA为4.7%,EPA为4.2%.In this study, alcalase was utilized to extract Andrias davidianus oil from the tails of the cultured Chinese giant salamander and the enzymic technological conditions were researched. The orthogonal test was conducted to evaluate the effects of four factors, the reaction temperature, reaction time, enzyme amounts, and pH on the extraction yield of Andrias davidianus oil. The optimal parameters of the extraction process were as follows ： the optimal temperature（50℃ ）, the reaction time （ 1 h）, enzyme amounts （1.5%）, and pH（6）. Raw Andrias davidianus oil was consistent with the national secondary standards on raw fish oil. 16 kinds of fatty acids were detected in raw Andrias davidianus oil. The saturated fatty acids were about 24. 1% and the unsaturated fatty acids were 62.5%. The contents of DHA and EPA were 4.7% and 4.2% , respectively.

关 键 词：大鲵油 酶解 正交试验 脂肪酸 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]