超临界CO_(2)萃取联合超声处理对凡纳滨对虾虾头油脂提取效果的影响  

Effects of Supercritical CO_(2) Extraction Combined with Ultrasound Treatment on Shrimp(Litopenaeus vannamei)Head Oil Extraction

作　　者：魏帅 唐崟珺 马嘉亿 刘颖琳 刘振洋 刘书成 WEI Shuai;TANG Yinjun;MA Jiayi;LIU Yinglin;LIU Zhenyang;LIU Shucheng(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《保鲜与加工》2024年第1期15-19,共5页Storage and Process

基　　金：国家现代农业产业技术体系项目(CARS-48);广东省大学生创新创业训练计划项目(CXXL2020057);学校科研启动项目(R20048);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

摘　　要：凡纳滨对虾在加工过程中会产生大量的虾头等副产物,其含有丰富的蛋白和脂类等物质。以虾头为原料,研究不同超临界CO_(2)萃取压力(15~35 MPa)、温度(35~55℃)、时间(30~150 min)对虾头中油脂提取率的影响,采用超声波联合超临界技术提取油脂,气相质谱仪测定挥发性风味物质。结果表明,在超临界CO_(2)萃取压力为30 MPa,35℃提取120 min时,虾头中油脂提取率为38.03%,联合超声处理(功率2.5 kW、频率35 kHz处理20 min),提取率可提高至52.97%±0.95%。经气相质谱检测,从虾头油脂中共检测出22种挥发性成分,包含烷烃类、醛类、酯类、酸类等。超声联合超临界提取方式可为对虾加工副产物的利用提供新技术。During the processing of Litopenaeus vannamei, a large number of shrimp by-products were produced such as shrimp heads, which contained abundant substances such as proteins and lipids. In this study, the effects of super⁃ critical CO_(2) extraction pressures (15~35 MPa), temperatures (35~55 ℃) and time (30~150 min) on the extraction rates of shrimp head oil were investigated. Then the oil was extracted by ultrasound combined with supercritical technology, and the volatile compounds were determined by gas chromatography-mass spectrometry. The results showed that the extraction rate of shrimp head oil was 38.03% when supercritical CO_(2) extraction pressure was 30 MPa and extraction temperature was 35 ℃ for 120 min. The extraction rates could be increased to 52.97%±0.95% when combined with ul⁃trasound treatment (power of 2.5 kW and frequency of 35 kHz for 20 min). A total of 22 kinds of volatile components were detected in shrimp oil by gas chromatography-mass spectrometry, including alkanes, aldehydes, esters, acids, etc. Ultrasound combined with supercritical extraction could provide a new technical way for the utilization of shrimp processing by-products.

关 键 词：虾头油脂 超临界CO_(2) 超声波 副产物 挥发性成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]