高真空脱溶工艺对南极磷虾油品质影响  

Influence of high-vacuum desolventization on the quality of Antarctic krill oil

作　　者：宋静茹 张光耀 肖盈辰 黄佳蓉 徐文思 周大勇[1] 宋亮[1] SONG Jingru;ZHANG Guangyao;XIAO Yingchen;HUANG Jiarong;XU Wensi;ZHOU Dayong;SONG Liang(SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;College of Life and Environmental Sciences,Hunan University of Arts and Science,Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde 415000,China)

机构地区：[1]大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,大连116034 [2]湖南文理学院生命与环境科学学院,水产高效健康生产湖南省协同创新中心,环洞庭湖水产健康养殖及加工湖南省重点实验室,常德415000

出　　处：《农业工程学报》2024年第13期273-283,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金重点项目(32230080);大连市科技创新基金计划(2022JJ11CG008)。

摘　　要：为评估高真空脱溶技术对南极磷虾油品质的影响,该研究测定正己烷残留量、虾青素含量、色泽、氧化稳定性、脂肪酸组成,以及动脉粥样硬化指数(atherosclerosis index,AI)和血栓形成指数(thrombogenic index,TI)等多项指标,对脱溶工艺效果进行全面评估。结果表明,在50℃处理50 min、60℃处理30 min或70℃处理15 min的条件下,南极磷虾油中的正己烷残留量显著降至20 mg/kg以下,符合《食品安全国家标准食用油:GB/T 2716-2018》对溶剂残留量的限定。脱溶工艺保护了虾青素含量,确保其质量分数维持在30 mg/kg以上,满足《农业农村部水产行业标准磷虾油:SC/T 3506-2020》对磷虾油合格品的规定。脱溶处理后的磷虾油在色泽、氧化稳定性、脂肪酸组成以及AI和TI等关键指标上展现出良好的稳定性,未见显著变化(P>0.05)。高真空脱溶工艺有效去除了溶剂残留,同时完好保留了磷虾油的理化特性和营养价值,为油脂工业高效、环保的脱溶解决方案的提出提供参考。Antarctic krill oil has emerged as one of the most exceptional candidates in the contemporary landscape of global health.There is an escalating demand for high-quality,sustainable,and nutritionally rich food sources.This study aims to evaluate the influence of high-vacuum desolventization on the qualitative attributes of Antarctic krill oil.The relationship between processing parameters and product integrity was elucidated to determine the efficacy of high-vacuum desolventization.The bioactive constituents intrinsic to Antarctic krill oil were conserved for its rich reservoir of beneficial nutrients,including omega-3 fatty acids and astaxanthin.An exhaustive analysis was performed on the residual solvent content,astaxanthin levels,colorimetric properties,oxidative stability,and the pivotal health indices of atherogenic(AI)and thrombogenic(TI)potentials.A holistic assessment was delivered to clarify the desolventization process.The results demonstrated that the high-vacuum desolventization at specific temperatures(like 50°C for 50 min,60°C for 30 min,and 70°C for 15 min)effectively degraded the residual n-hexane to below the 20 mg/kg benchmark,according to the national standard GB/T 2716-2018.The procedure contributed to the safety and quality of the final product.Moreover,these desolventization protocols were to preserve the astaxanthin levels above the threshold of 30 mg/kg,according to the SC/T 3506-2020 standard for the superior quality of krill oil.Particularly,the thermo-labile bioactive compounds(like astaxanthin)were susceptible to thermal degradation.The compound remained to promote the health attributes of the oil.There was stable oil after desolventized Antarctic krill across a spectrum of parameters,such as color,oxidative stability,and health indices,indicating the robustness of the high-vacuum desolventization.The post-desolventization with negligible variations suggested that the process was highly effective in mitigating the solvent residues with intrinsic nutritional and health-promoting qualit

关 键 词：水产养殖 真空 南极磷虾油 高真空脱溶 正己烷残留量 虾青素含量 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]