酶法提取罗非鱼内脏鱼油及脂肪酸组成分析  

Extraction of Fish Oil from Tilapia Viscera by Enzyme and Analysis of Fatty Acid Composition

作　　者：王倩倩[1] 吕顺[1] 陆剑锋[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室,合肥230009

出　　处：《中国粮油学报》2015年第9期72-78,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家农业科技成果转化资金(2012GB2C300 202);广东省教育部产学研结合重点项目(2012B09 1000121)

摘　　要：对酶法提取罗非鱼内脏鱼油的工艺条件进行研究,并对提取鱼油的基本理化性质和脂肪酸组成进行分析。考察了酶种类、酶解温度、p H、液料比、加酶量和酶解时间对罗非鱼内脏鱼油提取率的影响,通过单因素试验和响应面法优化得到酶法提取罗非鱼内脏鱼油的最佳工艺条件为:酶解温度50℃、p H 7.5、液料比5∶1、加酶量3 400 U/g、酶解时间1 h。在此条件下,鱼油提取率达到88.95%,酸价达到SC/T 3502—2000的粗鱼油一级标准。罗非鱼内脏鱼油中饱和脂肪酸相对质量分数为36.66%,单不饱和脂肪酸和多不饱和脂肪酸分别占总脂肪酸质量的38.13%和25.18%,表明罗非鱼内脏鱼油是一种营养品质较高的油脂。The technology of extracting fish oil from tilapia viscera by enzyme has been optimized in the paper. The basic physical and chemical characteristics and fatty acid composition were analyzed. The effects of enzyme species, temperature of hydrolysis, pH value, liquid- material ratio and enzyme concentration of fish oil extraction rate were researched. The single factor experiment and response surface methodology were used to determine the optimum conditions to extract fish oil from the tilapia viscera. The optimal temperature, pH, liquid - material ratio and enzyme concentration were 50 ℃, 7.5, 5 ： 1 and 3 400 U/g, respectively. On the conditions, the fish oil extraction rate was 88.95% with its acid value attached the primary standard of crude fish oil （SC/T 3502--2000）. The relative content of saturated fatty acid of fish oil extracted from tilapia viscera was 36.66%. Monounsaturated fatty acids and polyunsaturated fatty acids were 38.13% and 25.18% respectively. The results indicated that the fish oil extracted from tilapia viscera could be regarded as a fat of high nutritional quatity.

关 键 词：罗非鱼 胰蛋白酶 鱼油 响应面法 脂肪酸 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]