鲢鱼头磷脂的提取工艺优化及乳化性能研究  

Preparation process optimization and emulsification properties of phospholipids from silver carp head

作　　者：王然然 王琦 王学东[1] 岳大鹏 陈季旺 张维农 王海滨 贺军波[1,2] WANG Ranran;WANG Qi;WANG Xuedong;YUE Dapeng;CHEN Jiwang;ZHANG Weinong;WANG Haibin;HE Junbo(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Research Center of Oils and Plant Proteins Technology,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学油脂及植物蛋白工程技术研发中心,武汉430023

出　　处：《中国油脂》2020年第4期102-108,共7页China Oils and Fats

基　　金：“十三五”国家重点研发计划“蓝色粮仓科技创新”专项(2018YFD0901103)。

摘　　要：用乙醇溶液提取鲢鱼头中的磷脂并分析其乳化性能。通过单因素试验和正交试验优化鲢鱼头磷脂的提取条件;利用薄层层析分析鲢鱼头磷脂的组成,气相色谱-质谱联用仪分析鲢鱼头磷脂脂肪酸组成并与大豆卵磷脂比较;分别探究了磷脂质量浓度、离子强度、pH和温度对磷脂乳化特性的影响。结果表明:鲢鱼头磷脂的最优提取条件为乙醇体积分数80%、料液比1∶10、提取温度35℃、提取时间3 h,在此条件下磷脂纯度为74.45%,磷脂产物提取率为3.35%。鲢鱼头磷脂PC和PE的含量高于大豆卵磷脂;两者脂肪酸都以多不饱和脂肪酸为主,但鲢鱼头磷脂以C22∶6n-3为主,大豆卵磷脂以C18∶2n-6为主。在试验范围内,磷脂的乳化能力随着其质量浓度的增加而增强,且鲢鱼头磷脂的乳化能力略低于大豆卵磷脂的;无离子环境中两种磷脂的乳化能力较好;鲢鱼头磷脂和大豆卵磷脂皆在pH为7时乳化效果最佳;低温条件下两种磷脂乳化能力较好。总体来看,鲢鱼头磷脂的乳化特性与大豆卵磷脂的接近。Phospholipids were extracted by ethanol solution from silver carp head and its emulsification properties were analyzed. The extraction conditions of phospholipids from silver carp head were optimized by single factor experiment and orthogonal experiment. The composition of silver carp head phospholipids was analyzed by thin layer chromatography( TLC),and the fatty acid composition was analyzed by gas chromatography-mass spectrometry( GC-MS),as well as they were compared with soybean lecithin.The effects of phospholipid mass concentration,ionic strength,p H and temperature on phospholipid emulsification properties were studied. The results showed that the optimal extraction conditions of phospholipids from silver carp head were obtained as follows: ethanol volume fraction 80%,ratio of solid to liquid 1∶ 10,extraction temperature 35 ℃ and extraction time 3 h. Under these conditions,the purity of phospholipids was 74. 45%,and the extraction rate of the phospholipids products was 3. 35%. The contents of PC and PE in silver carp head phospholipids were higher than those in soybean lecithin. The fatty acids of the two types of phospholipids mainly were polyunsaturated fatty acids( PUFAs),but silver carp head phospholipids mainly was C22∶ 6 n-3,and the soybean lecithin mainly was C18∶ 2 n-6.The emulsifying ability of phospholipids from silver carp head and soybean lecithin gradually increased with the increase of mass concentration in the tested range,and the emulsifying ability of silver carp head phospholipids was slightly lower than that of soybean lecithin. The emulsifying abilities of the two types of phospholipids were better in the non-ionic environment,and the emulsifying effect of the two types of phospholipids were the best at the pH 7.The emulsifying abilities of silver carp head phospholipids and soybean lecithin were better at low temperature. Generally,the emulsification properties of the phospholipids from silver carp head were similar to that of soybean lecithin.

关 键 词：鲢鱼头 磷脂 脂肪酸组成 乳化特性 大豆卵磷脂 

分 类 号：TS209[轻工技术与工程—食品科学] TS254.9[轻工技术与工程—食品科学与工程]