鲈鱼油的酶解提取工艺研究及理化指标分析  

Study on Enzymatic Extraction Process of Bass Oil and Analysis of Physical and Chemical Indexes

作　　者：杨莹 张凌云 汪国威 李扬[1,2] 邓世明[1,2] YANG Ying;ZHANG Lingyun;WANG Guowei;LI Yang;DENG Shiming(College of Ocean,Hainan University（Haikou 570228;Key Laboratory of Tropical Living Resources,Ministry of Education,Hainan University（Haikou 570228)

机构地区：[1]海南大学海洋学院,海口570228 [2]海南大学热带生物资源教育部重点实验室,海口570228

出　　处：《食品工业》2018年第8期113-115,共3页The Food Industry

基　　金："十二五"国家科技支撑计划项目"热带海洋特色生物资源开发与利用"(2013BA01B04);财政部国家海洋局"十三五"海洋经济创新发展示范城市项目资

摘　　要：研究以海南海鲈鱼腹腔脂肪为原材料,采用酶解法从中提取鱼油,测定鱼油的理化指标。首先以鱼油得率为评价指标,研究不同种蛋白酶、温度、液固比、加酶量和pH五个因素对鱼油得率的影响,并通过正交试验设计获得提取鱼油的最佳酶解工艺条件:采用胰蛋白酶,酶解温度37℃,酶解时间3 h,液固比3:1(mL/g),加酶量0.25%,pH7.8。利用此工艺条件,鱼油得率最高。并对最佳工艺进行验证试验,鱼油得率均值为72.5%,RSD为1.5%,说明工艺稳定。通过对理化指标的测定,粗鱼油符合一级国家标准。The fish oil was extracted from the Hainan bass belly fat from deep sea as raw material, and it was extracted by enzymatic extraction method. Extraction rate of fish oil was the evaluation index. The effects of five factors, which were the different proteases, temperatures, liquid-solid ratios, the dosages of enzyme and pH on the extraction rate of fish oil, were studied, and the optimum enzymatic hydrolysis conditions were obtained by orthogonal design, choosing trypsin, enzymatic hydrolysis temperature as 37℃, enzymatic hydrolysis time as 3 h, liquid-solid ratio as 3：1（mL/g）, the dosages of enzyme as 0.25%, and pH as 7.8 were accepted. Using this condition of the process, the extraction rate of fish oil was highest. The extraction rate of fish oil was highest with this process. Repeating the best process three times, the extraction rate of fish oil was 72.5%, RSD was 1.52%, and the process was stable. Through the determination of physical and chemical indexes, the quality of crude oil was in accordance with primary national standards.

关 键 词：海鲈鱼 酶解法 粗鱼油 理化指标 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]