鳜鱼内脏副产物中鱼油的精炼及其品质分析  

Refining and quality analysis of fish oil from mandarin fish viscera byproducts

作　　者：吴永祥[1] 雍张 王茵 吴丽萍[1] 胡长玉[1] WU Yong-xiang;YONG Zhang;WANG Yin;WU Li-ping;HU Chang-yu(College of Life and Environment Science,Huangshan University,Huangshan,Anhui 245041,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《食品与机械》2022年第9期204-210,226,共8页Food and Machinery

基　　金：黄山市科技计划项目(编号:2020KN-04);安徽省重点研究与开发项目(编号:202104a06020023);安徽省高校自然科学研究重点项目(编号:KJ2021A1047)。

摘　　要：目的:优化鳜鱼内脏粗鱼油精炼工艺,改善鱼油品质。方法:以酸价和过氧化值为响应值,磷酸体积分数、NaOH添加量、活性白土添加量为影响因素,采用Box-Behnken响应面法优化鳜鱼内脏粗鱼油精炼工艺,并对鱼油精炼前后的感官品质、理化指标及脂肪酸组成进行分析。结果:最优的精炼工艺条件为:磷酸体积分数50%,NaOH添加量2%,活性白土添加量15%。在此条件下,精炼鱼油的酸价为(0.94±0.03) mg/g、过氧化值为(0.12±0.01) g/100 g,与预测值基本一致,且模型显著。精炼工艺对鱼油脂肪酸组成及含量的影响较小,精炼后鱼油以不饱和脂肪酸为主,主要为十八碳烯酸(36.73%)和共轭亚油酸(27.02%)。结论:在最佳精炼工艺条件下鳜鱼内脏鱼油的感官品质、理化指标及物理特性等品质特性均得到有效改善。Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, addition amount of 15% activated clay. Under the optimal refining condition, the acid value and peroxide value of refined fish oil were(0.94±0.03) mg/g and(0.12±0.01) g/100 g in accordance with the predicted values, which indicates regression equation is significant. The sensory quality, physicochemical indexes and physical properties of fish oil after refining process were improved effectively, reaching the second-grade or above standards of refined fish oil of China’s aquatic industry(SC/T 3502—2016). The fatty acid composition didn’t change significantly during the refining. The refined fish oil was dominated by unsaturated fatty acids, mainly 11-Octadecenoic acid(36.73%) and 9,11-Octadecadienoic acid(27.02%). Conclusion: This research reveals the refining process and quality changes of fish oil, and can provide a theoretical basis for the effectively development and utilization of mandarin fish visceral by-products.

关 键 词：鳜鱼 内脏 鱼油 精炼 品质 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]