小苏打水酶法提取鳜鱼油及品质分析  

Quality Evaluation of Mandarin Fish Oil by Baking Soda Aqueous Enzymatic Method

作　　者：周蓓蓓[1] 吕亚宁 李正荣 吴明林[1] 蒋阳阳[1] 崔凯[1] 李海洋[1] ZHOU Beibei;LYU Yaning;LI Zhengrong;WU Minglin;JIANG Yangyang;CUI Kai;LI Haiyang(Fisheries Research Institute,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Technology Center of Hefei Customs,Hefei 230022,China;Anhui Aquatic Technology Promotion Station,Hefei 230092,China)

机构地区：[1]安徽省农业科学院水产研究所,安徽合肥230031 [2]合肥海关技术中心,安徽合肥230022 [3]安徽省水产技术推广总站,安徽合肥230092

出　　处：《食品科技》2023年第4期153-161,共9页Food Science and Technology

基　　金：安徽现代农业产业技术体系项目(AARS-08);国家现代农业产业技术体系项目(CARS-45,CARS-46)。

摘　　要：在传统水酶法(碱性蛋白酶)提取油脂方法基础上,根据单因素试验结果,添加1%的食用小苏打,可简化鳜鱼油粗提取工艺,并获得较高的鳜鱼油提取率。对所提取的鳜鱼油进行品质测评包括:对照水产行业标准“SC/T 3502—2016鱼油”进行7项理化指标的检测、脂肪酸及挥发性成分检测及分析。结果表明:经过小苏打水酶法提取的鳜鱼油品质较好;ω3/ω6不饱和脂肪酸比例达到0.445;经ROAV法(相对气味活度值法)分析,所提取鳜鱼油的关键风味化合物为:己醛、1-辛烯-3-醇、壬醛和辛醛。综上所述小苏打水酶法操作简单、绿色高效,可作为水产加工副产物规模化初步处理的一种有效方法。Based on the traditional water enzymatic method(alkaline protease)for oil extraction,and based on the results of single factor experiments,adding 1%edible baking soda can simplify the crude extraction process of mandarin fish oil and achieve a high extraction rate.The quality evaluation of the extracted mandarin fish oil includes:testing 7 physical and chemical indicators,detecting and analyzing fatty acids and volatile components in accordance with the aquatic industry standard "SC/T 3502-2016 Fish Oil".The results showed that the quality of mandarin fish oil extracted by the baking soda aqueous enzymatic method was good.The proportion of ω3/ω6 unsaturated fatty acids reached 0.445;The key flavor compounds of mandarin fish oil are hexanal,1-octene-3-ol,nonanal and octanal by ROAV analysis.The new aqueous enzymatic method in this paper was simple in operation and can be used as an effective method for large-scale treatment of aquatic processing by-products.

关 键 词：鳜鱼 小苏打水酶法 品质分析 脂肪酸 挥发性成分 相对气味活度值法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]