超声辅助法提取香茅草精油的工艺优化及其对金鲳鱼的保鲜作用  

Optimization of Ultrasonic-Assisted Extraction of Citronella Essential Oil and Its Effect on Keeping Freshness of Gold Pomfret

作　　者：吴亦朵 胡之恒 卢紫腈 吴梅艳 杭瑜瑜 陈耀贤 胡亚芹 WU Yiduo;HU Zhiheng;LU Zijing;WU Meiyan;HANG Yuyu;CHEN Yaoxian;HU Yaqin(School of Food Science and Engineering,Hainan Tropical Ocean University,Sanya 572022,China)

机构地区：[1]海南热带海洋学院食品科学与工程学院,海南三亚572022

出　　处：《肉类研究》2024年第7期48-54,共7页Meat Research

基　　金：海南省自然科学基金项目(321CXTD1012);海南热带海洋学院人才项目(RHDRC202117)。

摘　　要：研究香茅草精油的提取工艺优化及其对金鲳鱼的保鲜作用。在单因素试验的基础上,采用正交试验优化超声辅助水蒸气蒸馏法提取香茅草精油的工艺,并通过香茅草精油乳液对金鲳鱼贮藏期间硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量及鲜度(K值)的影响验证其保鲜作用。结果表明:香茅草精油最佳提取工艺条件为料液比1∶25(g/mL)、超声时间30 min、超声功率260 W,在此条件下香茅草精油的平均得率为6.77%;香茅草精油乳液可降低金鲳鱼贮藏期间TBARS值、TVB-N含量及K值。本研究结果表明,香茅草精油对金鲳鱼有保鲜作用。The purpose of this study was to optimize the extraction process of citronella essential oil using ultrasonic-assisted steam distillation and to evaluate its effect on keeping the freshness of gold pomfret.The optimization was carried out using single factor and orthogonal array design experiments.The effect of citronella essential oil emulsion on keeping the freshness of gold pomfret was evaluated by measuring its thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content and freshness quality index(K value).The optimal extraction conditions were as follows:solid-to-solvent ratio 1:25(g/mL),ultrasonic time 30 min and ultrasonic power 260 W.Under these conditions,the average yield of citronella essential oil was 6.77%.Citronella essential oil emulsion reduced the TBARS value,TVB-N content and K value of gold pomfret during storage.Citronella essential oil can keep the freshness of gold pomfret.

关 键 词：香茅草 精油 超声辅助法 金鲳鱼 保鲜 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]