神经网络优化富集EPA和DHA甘油酯的工艺研究  

Optimization of enrichment process of DHA and EPA glycerides using neural network

作　　者：黄万有[1] 李德涛[1] 刘书成[1] 郝记明[1] 张静[1] 

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东普通高校水产品深加工重点实验室,广东湛江524088

出　　处：《中国油脂》2013年第7期44-48,共5页China Oils and Fats

基　　金："十一五"国家科技支撑计划项目(2007BAD29B09)

摘　　要：以军曹鱼内脏油为原料,采用脂肪酶OF水解法富集鱼油中EPA和DHA甘油酯,应用神经网络优化其水解工艺参数。结果表明:在缓冲溶液pH 7.0反应体系中,水油质量比3∶1、反应温度40～45℃和脂肪酶用量1.5%,富集鱼油中DHA与EPA总含量可达32.10%,富集的鱼油色泽亮黄,澄清透明,具有淡的鱼腥味,理化指标达到了SC/T 3502—2000精制鱼油的二级标准。EPA and DHA glycerides in fish oil from cobia viscera were enriched by lipase OF hydrolysis and the hydrolysis parameters were optimized using neural network. The results showed that when the mass ratio of water to oil was 3： 1, reaction temperature was 40 - 45℃ and dosage of lipase was 1.5 % in the reaction system of buffer solution （pH 7.0）, the total content of DHA and EPA in the enriched fish oil was 32. 10%. The enriched fish oil had the characteristics of brilliant yellow color, clear and trans- parent with slight fishy smell, and the physical and chemical indexes were accordance with the secondary standard of refined fish oil in SC/T 3502--2000.

关 键 词：神经网络 鱼油 脂肪酶 EPA DHA 富集 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]