酶解法提取白鲢鱼油的工艺研究及品质分析  

Technology Research and Quality Analysis of Fish Oil from Silver Carp by Enzyme Hydrolysis Method

作　　者：骆婷[1] 许学勤[1] 夏文水[1] 姜启兴[1] 许艳顺[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2016年第17期96-100,共5页Journal of Anhui Agricultural Sciences

基　　金：国家大宗淡水鱼产业技术体系建设专项项目(CARS-46)

摘　　要：[目的]为淡水鱼加工副产物的综合利用及淡水鱼油的提取提供方法和依据。[方法]采用酶解法对白鲢腹部进行鱼油提取,研究酶的种类、液固比、酶解温度、p H和酶用量等因素对鱼油提取率的影响,并对得到的粗鱼油进行理化性质和脂肪酸组成分析。[结果]试验表明,碱性蛋白酶对腹部鱼油的提取效果最好,在液固比1.0∶1 m L/g的条件下进行响应面优化得到最佳的工艺参数为:酶解温度54℃,加酶量8 200 U/g,p H 8.6,此条件下酶解3 h得到鱼油提取率为64.32%,鱼油过氧化值为5.48 mmol/kg,碘价为1 204.20 g/kg,皂化价为169.21 mg/g,酸价为3.56 mg/g,其中二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的含量分别为6.54%和4.53%,n-3/n-6值为2.89。[结论]所得鱼油的各项指标符合1级粗鱼油标准,营养价值较高,应用前景广阔。Objective] To provide method and reference for the extraction of freshwater fish oil and the comprehensive utilization of processing by-products of freshwater fish.[Method] Fish oil was extracted from the belly part of silver carp by enzyme hydrolysis method.We researched the effects of enzyme type,liquid-solid ratio,hydrolysis temperature,pH and enzyme dosage on the extraction rate of fish oil .Then,the physicochemi-cal property and fatty acid composition of obtained crude fish oil were analyzed .[ Result] Alkaline protease had the optimal extraction effects on fish oil from belly part.Under the condition of 1.0∶1 liquid-solid ratio,the response surface optimization was carried out .The optimal technology was as follows：54 ℃ hydrolysis temperature,8 200 U/g enzyme dosage,pH 8.6 and 3 h enzymolysis time.Under this condition,the extraction rate of fish oil was 64.32%.The fish oil peroxide value was 5.48 mmol/kg; iodine value was 1 204.2 g/kg; saponification value was 169.21 mg/g and acid value was 3.56 mg/g.Among them,contents of EPA and DHA were 6.54% and 4.53%,respectively.The n-3/n-6 was 2.89. [Conclusion] The fish oil indexes reach the first grade standard of crude fish oil,which has high nutritional value and broad application prospect.

关 键 词：鱼油 酶解 提取 脂肪酸组成 

分 类 号：S986[农业科学—捕捞与储运]