酶解法提取鳕鱼肝油的生产工艺研究  

Study on extraction of cod oil by enzymatic hydrolysis

作　　者：刘超[1,2] 苗钧魁[2] 刘小芳[2] 王松[2] 高华[1] 冷凯良[2] 

机构地区：[1]青岛大学医学院,山东青岛266071 [2]中国水产科学研究院黄海水产研究所食品工程与营养研究室,山东青岛266071

出　　处：《粮油食品科技》2015年第3期95-100,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家863计划项目(2011AA090801)

摘　　要：以鳕鱼肝脏为原料,采用木瓜蛋白酶水解提取鳕鱼肝油,选用提取率作为评价指标,通过单因素实验和响应面实验确定最佳的酶解提取工艺,并从鱼肝油的提取率、品质方面将其与传统淡碱水解法进行比较。实验结果表明,最佳酶解工艺条件为料液比1∶1.5、酶解p H 6.5、加酶量3 270U/g、酶解温度50℃、酶解时间2 h。在最佳酶解工艺条件下,鳕鱼肝油提取率可达到93.44%,且品质良好,酸价5.49 mg/g,碘价148.31 g/100 g,过氧化值7.49 meq/kg。酶解法鳕鱼肝油提取率及品质均优于传统淡碱水解法。Co d oil was extracted by papain hydrolysis.The technology was optimized by single factors and response surface tests according to the extraction rate.The technology was compared with tradition-al dilute alkaline hydrolysis in the aspects of cod oil extraction rate and quality.The result showed that the optimum condition of enzymatic technology was as follows:ratio of solid to liquid 1 ∶1 .5,pH 6.5, the quantity of enzyme 3 270 U /g,temperature 50 ℃and enzymolysis time 2 h.The extraction rate of the optimal technology could reach 93.44% and the obtained fish oil had good quality with acid value 5.49 mg /g,iodine value 148.31 g /100 g and peroxide value 7.49 meq /kg.The extraction rate and quality of cod oil extracted by the enzymatic hydrolysis was prior to that extracted by the diluted alkaline hydrolysis method.

关 键 词：酶解法 淡碱水解法 鳕鱼肝油 木瓜蛋白酶 提取率 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TS224[轻工技术与工程—食品科学与工程]