超声波辅助提取章鱼内脏油脂的研究  

Study on the Process of Ultrasound-assisted Extraction of Fat from Octopus Visceral

作　　者：李娇 刘晓涵 王雪静[1] 周畅 李希羽 智童心 桑亚新[1] LI Jiao;LIU Xiao-han;WANG Xue-jing;ZHOU Chang;LI Xi-yu;ZHI Tong-xin;SANG Ya-xin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院

出　　处：《食品研究与开发》2019年第22期20-25,共6页Food Research and Development

基　　金：国家重点研发计划“重要食品真实性多维鉴别检测关键技术研究”项目(2017YFC160089);河北省科技计划项目(17273203D、16227109D)

摘　　要：为提高章鱼加工副产物内脏的附加值,通过选择合适的有机溶剂作为提取剂,采用单因素试验及响应面试验,以章鱼内脏与提取液的料液比、提取温度、提取时间为因素优化超声波辅助提取章鱼内脏中油脂的工艺。试验结果表明,采用乙酸乙酯对章鱼内脏油脂提取的最佳工艺条件是:超声功率180W,辅助提取30min,料液比1∶8(g/mL),提取温度56℃,提取时间2.6 h时,最佳提取率达到81.12%。In order to improve the added value of octopus visceral,this study selected the suitable organic solvent as extraction solvent,and the ratio of material to liquid of octopus viscera,temperature and extraction time were optimized for ultrasonic extraction of visceral fat in octopus by single factor test,Box-Behnken test principle and response surface methodology.Results showed that the optimal extraction conditions for the extraction of visceral fat were:ultrasonic power 180W,auxiliary extraction time 30min,ratio of material to liquid 1∶8(g/mL),extraction temperature 56℃,extraction time 2.6 h,the best extraction rate 81.12%.This study was of great significance for the deep processing and reuse of octopus viscera.

关 键 词：章鱼 超声法 油脂 提取工艺 响应面试验 

分 类 号：TS2[轻工技术与工程—食品科学与工程]