金鲳鱼骨中鱼油的提取工艺及脂肪酸成分分析  

Extraction Technology of Oil from Trachinotus ovatus Bone and Analysis on Its Fatty Acids Composition

作　　者：于淑池 李晨晨 徐云升 薛长风 裴志胜 YU Shuchi;LI Chenchen;XU Yunsheng;XUE Changfeng;PEI Zhisheng(College of Food Science and Engineering,Hainan Tropic Ocean University,Sanya 572022;Marine Food Engineering Technology Research Center of Hainan Province,Sanya 572022;Collaborative Innovation Center of Marine Food Deep Processing,Sanya 572022)

机构地区：[1]海南热带海洋学院食品科学与工程学院,三亚572022 [2]海南省海洋食品工程技术研究中心,三亚572022 [3]海洋食品精深加工关键技术省部共建协同创新中心,三亚572022

出　　处：《食品工业》2021年第3期147-152,共6页The Food Industry

摘　　要：以金鲳鱼骨为原料,采用酶解法提取鱼油,研究蛋白酶的种类、酶添加量、酶解pH、料液比、酶解温度及时间等因素对鱼油提取得率的影响;通过正交试验确定了最佳酶解条件;参照SC/T 3502—2016对鱼油相关理化指标进行比较分析,采用气相色谱法测定了鱼油的脂肪酸组成。结果表明:木瓜蛋白酶(pH 6.0)为最佳水解酶,酶添加量1.5×10^(3 )U/g、料液比1︰1.75 (g/mL)、酶解温度55℃、酶解时间4 h为最佳提取工艺条件,此条件下鱼油提取率为24.85%。金鲳鱼骨油色泽呈淡黄色,澄清透明,稍有鱼油特有的腥味,无酸败味,感官指标符合精制鱼油的标准;碘价为141.36 g/kg,过氧化值为2.26 meq/kg,不溶性杂质含量为0.08%,符合SC/T 3502—2016精制鱼油的一级标准;酸值为1.13 mg/g,水分及挥发物含量为0.17%,符合SC/T 3502—2016精制鱼油的二级标准;气相色谱分析表明,金鲳鱼骨油由C12~C22之间25种脂肪酸组成,其中不饱和脂肪酸含量较高,为63.05%,单不饱和脂肪酸有6种,比例为32.80%,主要是油酸;多不饱和脂肪酸有10种,比例为30.27%,以亚油酸为主;饱和脂肪酸有9种,占总脂肪酸的36.88%,以棕榈酸为主。该试验为金鲳鱼等水产品加工副产物的高值化利用提供依据。Taking Trachinotus ovatus bones as material, fish oil was extracted with enzymatic hydrolysis method. The effects of enzyme type, amount of enzyme, enzymatic pH, solid-liquidratio, enzymolysis temperature and time on the extraction rate of fish oil were studied. The optimal conditions of the enzymatic hydrolysis were obtained by using orthogonal tests. By reference to SC/T 3502—2016, some relevant physical-chemical indexes about the fish oil were compared and analyzed. The fatty acid composition of the fish oil was measured through chromatography. The result showed that papain(pH 6.0) was the optimum hydrolase, and the optimized conditions were as follows: adding amount 1.5×103 U/g, solid-liquidratio 1︰1.75(g/mL), enzymolysis temperature 55 ℃ and enzymolysis time 4 h. Under these conditions, the extraction rate of fish oil was 24.85%. The fish oil from Trachinotus ovatus bones was faint yellow in color, clear and transparent, a bit fishy in smell, but no tapinomaodor, meeting the standard for refined fish oil;The iodine value was 141.36 g/kg, peroxidevaluewas 2.26 meq/kg, and insoluble impurities content was 0.08%, meeting the A-level standard of SC/T 3502—2016 for refined fish oil. The acid value was 1.13 mg/g, water and volatile matter contents were 0.17%, meeting B-level standard of SC/T 3502—2016 for refined fish oil. Chromatography showed that this oil was composed of 25 kinds of fatty acid ranged from C12-C22, among which the content of unsaturated fatty acid was as high as 63.05%, and 6 kinds of monounsaturated fatty acids covered 32.80%, mainly composed of oleic acid;10 kinds of polyunsaturated fatty acid covered 30.27%, mainly composed of linoleic acid;9 kinds of saturated fatty acid covered 36.88%, mainly composed of palmitic acid. This experiment could provide a basis for the high-value use of the by-products from the processing of Trachinotus ovatus and other aquatic products.

关 键 词：金鲳鱼骨 鱼油 提取工艺 脂肪酸 气相色谱分析 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS254.9[轻工技术与工程—食品科学与工程]