| 李小红1,郑茵2，吴绍宗1，郭宗林1，刘文博3，朱展鹏１，吴楠１，甘恬1，林捷1，4.鸡油二次干法分提工艺优化
及其对脂肪酸组成的影响[J].中国油脂,2024,49(10):.[LI Xiaohong1, ZHENG Yin2, WU Shaozong1, GUO Zonglin1, LIU Wenbo3,
ZHU Zhanpeng1, WU Nan1, GAN Tian1， LIN Jie1,4.Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition[J].China Oils and Fats,2024,49(10):.] |
| 鸡油二次干法分提工艺优化
及其对脂肪酸组成的影响 |
| Optimization of chicken oil secondary dry fractionation and its effect on fatty acid composition |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.230304 |
| 中文关键词: 鸡腹脂 二次干法分提 鸡液油 碘值 脂肪酸组成 |
| 英文关键词:chicken belly fat secondary dry fractionation chicken olein iodine value fatty acid composition |
| 基金项目:2023年广东省现代农业产业技术体系创新团队建设项目（2023KJ128） |
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| 中文摘要: |
| 旨在为开发高附加值鸡油产品提供原料，以黄羽肉鸡腹脂为原料，利用二次干法分提技术提取富含不饱和脂肪酸的鸡液油。以鸡液油得率、碘值为评价指标，通过单因素试验和正交试验对一次干法分提和二次干法分提工艺条件进行优化，并对分提前后鸡油的脂肪酸组成进行分析。结果表明：一次干法分提最优工艺条件为冷却速率8 ℃/h、结晶温度24 ℃、养晶时间9 h，在此条件下鸡液油得率为77.71%，碘值(I)为75.89 g/100 g，不饱和脂肪酸含量由原料粗鸡油的63.87%提高至70.44%；二次干法分提最优工艺条件为结晶温度16 ℃、冷却速率2 ℃/h、养晶时间15 h，在此条件下鸡液油得率为78.85%，碘值(I)为81.52 g/100 g，不饱和脂肪酸含量为73.40%。综上，与原料粗鸡油相比，一次干法分提后鸡液油的不饱和脂肪酸含量有所提高,二次干法分提后鸡液油的不饱和脂肪酸含量进一步提高。 |
| 英文摘要: |
| In order to provide raw materials for developing high value-added chicken oil products, the chicken olein rich in unsaturated fatty acids was fractionated from yellow feather broiler belly fat by secondary dry fractionation technology. The extraction conditions of single and secondary dry fractionation were optimized by single factor test and orthogonal test with the yield and iodine value of the chicken olein as indexes. The fatty acid composition of chicken oil before and after fractionation was analyzed. The results showed that the optimal conditions for single dry fractionation were cooling rate 8 ℃/h, crystallization temperature 24 ℃, and crystallization time 9 h. Under these conditions, the yield of chicken olein was 77.71%, the iodine value was 75.89 gI/100 g, and the content of unsaturated fatty acids increased from 63.87% to 70.44%. Under the optimal conditions for secondary dry fractionation of cooling rate 2 ℃/h, crystallization temperature 16 ℃, and crystallization time 15 h, the yield of chicken olein was 78.85%, the iodine value was 81.52 gI/100 g, and the content of unsaturated fatty acids was 73.40%. In conclusion, compared with raw chicken oil, the content of unsaturated fatty acid of chicken olein increases after single dry fractionation, and the unsaturated fatty acid content of chicken olein can be further increased after the secondary dry fractionation. |
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