超声辅助提取黑鱼内脏鱼油工艺优化及其品质分析  

Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis

作　　者：伍欣雨 章传奇 姚峥 钟比真 彭斌 余诚玮 胡明明 涂宗财[1,2] 李金林[1] WU Xinyu;ZHANG Chuanqi;YAO Zheng;ZHONG Bizhen;PENG Bin;YU Chengwei;HU Mingming;TU Zongcai;LI Jinlin(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品工业科技》2025年第7期169-177,共9页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系资助(CARS-45);国家自然科学基金项目(32260635);江西省主要学科学术和技术带头人培养项目(20232BCJ22021)。

摘　　要：本文以黑鱼内脏为研究对象,通过单因素实验和正交试验优化超声辅助正己烷提取黑鱼内脏粗鱼油的制备工艺,并对所得粗鱼油的理化性质及挥发性风味物质进行分析。结果表明,超声波辅助正己烷提取黑鱼内脏粗鱼油的最佳提取条件为:超声温度50℃,超声时间50 min,超声功率300 W,液料比3:1 mL/g,在最佳条件下,黑鱼内脏粗鱼油得率为79.80%。超声辅助溶剂法所得粗鱼油理化性质良好,酸价和茴香胺值相比传统的蒸煮法或溶剂法更低;富含不饱和脂肪酸(64.95%),其中油酸、亚油酸分别为23.67%、24.29%,二十碳五烯酸(Eicosapentaenoic acid,EPA)和二十二碳六烯酸(Docosahexenoic acid,DHA)的总含量为8.84%,挥发性风味物质以无机硫化物、甲基类和芳香成分、有机硫化物为主。超声辅助提取黑鱼内脏鱼油具有较高的提取得率以及特有的挥发性风味物质,且在一定程度上可以延缓氧化酸败,提高粗鱼油中不饱和脂肪酸的含量。In this work,the crude fish oil was extracted from snakehead viscera by ultrasound-assisted n-hexane extraction,and the process conditions were optimized through single factor experiments and orthogonal experiments.Then,the physicochemical indexes as well as volatile flavor components of the obtained crude fish oil were evaluated.The results showed that the optimal extraction conditions of crude fish oil from snakehead viscera were determined as follows:Ultrasound temperature of 50℃,ultrasound time of 50 min,ultrasound power of 300 W,liquid to material ratio of 3:1 mL/g.Under the optimal conditions,the yield of crude fish oil from snakehead viscera was 79.80%.The crude fish oil obtained by ultrasound-assisted solvent extraction had good physical and chemical properties with lower acid value and anisidine value compared to those obtained by traditional water-boiling extraction or solvent extraction.The crude fish oil was rich in unsaturated fatty acids(64.95%),including oleic acid 23.67%,linoleic acid 24.29%,and a total content of EPA and DHA of 8.84%.Besides,the volatile flavor components of crude fish oil were mainly inorganic sulfides,methyl groups,aromatic components and organic sulfides.Ultrasonic-assisted extraction of snakehead visceral fish oil possessed an excellent yield and unique volatile flavor substances,and could delay oxidation rancidity,and increase the content of unsaturated fatty acids in crude fish oil in a certain extent.

关 键 词：黑鱼内脏 鱼油 理化指标 脂肪酸组成 挥发性风味物质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]