双酶法提取星鳗骨鱼油的工艺研究  

Study on Oil Extraction from Astroconger myriaster Bone Using Double-enzyme Hydrolysis Preparation

作　　者：薛宇航 刘峰 方旭波 陈小娥 XUE Yuhang;LIU Feng;FANG Xubo;CHEN Xiao＇e(Hangzhou Wanxiang Polytechnic（Hangzhou 310023;School of Food and Pharmacy,Zhejiang Ocean University（Zhoushan 316022;Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology（Zhoushan 316004)

机构地区：[1]杭州万向职业技术学院,杭州310023 [2]浙江海洋大学食品与医药学院,舟山316022 [3]浙江省水产品加工技术研究联合重点实验室,舟山316004

出　　处：《食品工业》2018年第9期35-39,共5页The Food Industry

基　　金：浙江自然科学基金(LY14C20004)

摘　　要：以星鳗骨为原料,研究了双酶法提取星鳗骨鱼油的工艺条件。在单因素试验的基础上,以鱼油得率为指标进行响应面优化试验,并对星鳗骨鱼油进行理化性质分析。结果表明,最佳的提取条件为:每100 g底物中加入1.6 g胰蛋白酶,加1.6%胰蛋白酶,在酶解温度45℃、初始p H 8下水解4.2 h;再加入1.0%胃蛋白酶,调节p H 2.5,控制酶解温度为40℃,在此条件下酶解3.1 h,最终的粗鱼油得率达到24.44%。所得星鳗骨鱼油颜色为浅黄色,具有鱼油腥味,但是没有明显鱼油的酸败味,指标符合SC/T 3502—2016鱼油中粗鱼油二级标准。The extraction of oil from Astroconger myriaster bone was in investigated by double-enzyme hydrolysis. On the basis of single factor experiment, the response surface optimization experiment was carried out on the basis of fish oil yield,and the physical and chemical properties of the fish oil were analyzed. The results showed that the optimum extracting conditions were： 100 g substrate concentration and 1.6 g trypsin, in enzyme solution temperature 45 ℃, the initial pH 8 hydrolysis under 4.2 h; Then add 1.0% pepsin, adjust pH 2.5, and control enzymolysis temperature of 40 ℃. Under the condition of the enzyme solution 3.1 h, the crude oil yield reached 24.44%. The fish oil color was light yellow and had fishy smell, but it did not have the sour taste of fish oil. The index conforms to the secondary standard of crude fish oil in SC/T 3502—2016.

关 键 词：星鳗 鱼骨 双酶法 鱼油 响应面 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]