鲅鱼鱼油提取工艺研究  

Study on Extraction Technology of Spanish Mackerel Oil

作　　者：高珊[1] 郝孟琪 GAO Shan;HAO Mengqi(College of Food Engineering,Qingdao Institute of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《现代食品》2021年第19期99-101,共3页Modern Food

摘　　要：本文以鲅鱼为原料,采用酶解法制得鲅鱼油。试验结果表明,酶解法提取鲅鱼油的最佳提取工艺为:最佳酶添加量2.0%,最佳固液比1:10,最佳pH=7.2,最佳酶解时间6 h,在此条件下,鲅鱼油的提取率为53.6%.In this paper,Spanish mackerel is used as raw material,and mackerel oil is prepared by enzymatic hydrolysis.The results showed that the optimal extraction process of Spanish mackerel oil by enzymatic hydrolysis was as follows:the optimal enzyme dosage was 2.0%,the optimal solid-liquid ratio was 1:10,the optimal p H was 7.2,and the optimal enzymatic hydrolysis time was 6 h,the extraction rate of Spanish mackerel oil was 53.6%.

关 键 词：鲅鱼 脂肪酸 酶解法 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]