鲫鱼籽磷脂制备工艺优化及组成分析  

Optimization of Preparation Process and Composition Analysis of Crucian Carp Seed Phospholipids

作　　者：徐廷霞 徐燕 吴艳阳[1] XU Tingxia;XU Yan;WU Yanyang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《现代食品》2024年第5期40-44,共5页Modern Food

摘　　要：鲫鱼籽富含蛋白质、不饱和脂肪酸、氨基酸和磷脂等人体所需的物质。而作为鲫鱼加工中副产物的鲫鱼籽,未能得到充分利用,造成资源浪费。以鲫鱼籽为原料,运用超声辅助乙醇浸提法提取磷脂,探究料液比、浸提时间、浸提温度、乙醇浓度4个因素对磷脂提取率的影响,经正交试验对工艺条件优化选择,并分析磷脂组成成分。结果表明,鲫鱼籽磷脂的最佳制备工艺条件为料液比1∶10、浸提时间50 min、浸提温度55℃、乙醇浓度95%,在此条件下,测得磷脂纯度为64.81%,磷脂提取率为13.233%。经核磁共振分析,鲫鱼籽磷脂主要含有5种成分,分别是卵磷脂(Phosphatidylcholine,PC)、丝氨酸磷脂(Phosphatidylserine,PS)、肌醇磷脂(Phosphatidylinositol,PI)、鞘磷脂(Sphingomyelin,SM)、磷脂酰乙醇胺(PhosphatidylEthanolamine,PE),其中PC的含量最高(74.73%)。Crucian carp seeds are rich in proteins,unsaturated fatty acids,amino acids,phospholipids,and other substances that the human body needs.However,as a by-product of crucian carp processing,crucian carp seeds have not been fully utilized,resulting in resource waste.Using crucian carp seeds as raw materials,ultrasonic assisted ethanol extraction method was used to extract phospholipids.The effects of four factors:solid-liquid ratio,extraction time,extraction temperature,and ethanol concentration on the extraction rate of phospholipids were investigated.The process conditions were optimized through orthogonal experiments,and the composition of phospholipids was analyzed.The results showed that the optimal preparation process conditions for crucian carp seed phospholipids were solid-liquid ratio of 1∶10,extraction time of 50 minutes,extraction temperature of 55℃,and ethanol concentration of 95%.Under these conditions,the purity of phospholipids was measured to be 64.81%,and the extraction rate of phospholipids was 13.233%.According to nuclear magnetic resonance analysis,the phospholipids in crucian carp seeds mainly contain five components,namely phosphatidylcholine(PC),serine phosphatidylserine(PS),phosphatidylinositol(PI),sphingomyelin(SM),and phosphatidyl ethanolamine(PE),with PC having the highest content(74.73%).

关 键 词：鲫鱼籽 磷脂 工艺优化 组成 

分 类 号：TS201.1[轻工技术与工程—食品科学]