高白鲑副产物鱼油的提取工艺及品质分析  

Extraction Technology and Fatty Acid Composition Analysis of By-product Fish Oil from Coregonus peled

作　　者：赛睿 张建[1] SAI Rui;ZHANG Jian(Food College,Shihezi University,Shihezi 832003)

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《食品工业》2022年第8期82-87,共6页The Food Industry

基　　金：兵团重点领域创新团队建设计划项目-新疆特色农产品加工过程控制与安全创新团队(2019CB007);石河子大学科研平台计划项目-农产品加工工程重点实验室(KYPT201904)。

摘　　要：分别以高白鲑头尾和脊骨为原料,经酶水解法提取鱼油,以提取率为指标,采用单因素结合响应面分析优化提取工艺条件,对粗鱼油进行品质分析,为高白鲑副产物高值化利用提供理论依据。结果表明,酶法提取高白鲑副产物头尾(脊骨)的最佳工艺条件为木瓜蛋白酶的酶解温度54.3℃(53.7℃)、加酶量2.08%(1.54%)、料液比1︰1.35 g/mL(1︰2.15 g/mL)、pH 5.5、酶解时间6 h(5 h),所得头尾(脊骨)鱼油提取率为82.16%(84.66%)。2种鱼油均达到现行水产行业标准SC/T 3502—2016《鱼油》粗鱼油一级标准;头尾(脊骨)鱼油脂肪酸组成中单不饱和脂肪酸38.82%(36.70%)、多不饱和脂肪酸33.96%(35.86%)、DHA 9.20%(9.65%)、EPA 8.08%(8.87%)。Fish oil was extracted from the head,tail and backbone of Coregonus peled by enzymatic hydrolysis.With the extraction rate as the index,the single factor combined with response surface analysis was used to optimize the extraction condition,and the quality of crude fish oil was analyzed,which provided theoretical basis for high-value utilization of by-products of Coregonus peled.The results showed that the optimum technological condition of enzymatic extraction of the by-product head and tail(backbone)of Coregonus peled was using papain,enzymolysis temperature 54.3℃(53.7℃),enzyme dosage 2.08%(1.54%),solid-liquid ratio 1︰1.35 g/mL(1︰2.15 g/mL),pH 5.5,and enzymolysis time 6 h(5 h).The extraction rate of fish oil from head and tail(backbone)was 82.16%(84.66%).Both fish oils met the current aquatic industry standard SC/T 3502—2016 grade I standard of crude fish oil.The fatty acids in head and tail(backbone)fish oil were monounsaturated fatty acids 38.82%(36.70%),polyunsaturated fatty acids 33.96%(35.86%),DHA 9.20%(9.65%)and EPA 8.08%(8.87%).

关 键 词：高白鲑 鱼油 酶水解 脂肪酸组成 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]