| 王 丹,俞 吕,周 晶,等.酶解法提取鱿鱼内脏油的工艺研究及其脂肪酸分析[J].中国油脂,2015,40(3):.[WANG Dan,YU Lü,ZHOU Jing,etc.Enzymatic extraction of squid viscera oil and its fatty acid analysis[J].China Oils and Fats,2015,40(3):.] |
| 酶解法提取鱿鱼内脏油的工艺研究及其脂肪酸分析 |
| Enzymatic extraction of squid viscera oil and its fatty acid analysis |
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| DOI： |
| 中文关键词: 鱿鱼内脏 鱼油 动物蛋白酶 响应面分析 脂肪酸组成 |
| 英文关键词:squid viscera fish oil animal protease response surface methodology fatty acid composition |
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| 中文摘要: |
| 以阿根廷鱿鱼内脏为原料，探索动物蛋白酶提取鱿鱼内脏油的工艺条件。在单因素实验的基础上，以提取率为指标进行响应面优化实验，并对鱿鱼内脏油进行理化性质和脂肪酸组成分析。结果表明，最佳提取条件为：加酶量2.0%，pH 7.5，酶解温度50℃，料液比1∶1.0（质量比），酶解时间4 h；在最佳条件下，鱿鱼内脏油提取率可达78.83%。所得鱿鱼内脏油的色泽呈浅红棕色，具有鱼油的腥味，无酸败臭味，理化指标均达到SC/T 3502—2000粗鱼油一级标准；鱿鱼内脏油中的多不饱和脂肪酸含量为41.66%，其中EPA和DHA总含量达35.42%。 |
| 英文摘要: |
| The extraction process of Argentina squid viscera oil by animal protease was researched. With the extraction rate of squid viscera oil as index，the extraction conditions were optimized by response surface methodology on the basis of single factor experiment，and the physicochemical properties and fatty acid composition of squid viscera oil were analyzed. The results showed that the optimal extraction conditions of squid viscera oil were obtained as follows：dosage of enzyme 2.0%，pH 7.5，enzymolysis temperature 50℃，mass ratio of solid to liquid 1∶1.0，enzymolysis time 4 h. Under the optimal extraction conditions，the extraction rate of squid viscera oil reached 78.83%. The color of squid viscera oil was reddish brown, it had the fishy smell without rancid odor，and its physicochemical properties reached the first grade standard of crude fish oil (SC/T 3502—2000). The content of polyunsaturated fatty acids was up to 41.66%，in which the total content of EPA and DHA was 35.42%. |
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