| 崔楠楠，董桂梅，阴法文，秦磊，朱蓓薇，周大勇.“软”脱臭结合吸附法脱除南极磷虾油中
不良风味及对其品质的影响[J].中国油脂,2026,51(6):.[CUI Nannan, DONG Guimei, YIN Fawen, QIN Lei, ZHU Beiwei, ZHOU Dayong.Removal of off-flavors from Antarctic krill oil by the combination of soft-deodorization and adsorption method and its effects on oil′s quality[J].China Oils and Fats,2026,51(6):.] |
| Removal of off-flavors from Antarctic krill oil by the combination of soft-deodorization and adsorption method and its effects on oil′s quality |
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投稿时间：2025-04-22 修订日期：2025-12-25 录用日期：2025-05-22
Published：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250209 |
| KeyWord:Antarctic krill oil oxidation off-flavor soft-deodorization adsorbent |
| FundProject:国家自然科学基金重点项目（32230080）；大连市科技创新基金计划（2022JJ11CG008）；辽宁省教育厅重点项目（JYTZD2023030） |
| Author Name | Affiliation | | CUI Nannan, DONG Guimei, YIN Fawen, QIN Lei, ZHU Beiwei, ZHOU Dayong | State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of
Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Provincial Key Laboratory of
Marine Food Science and Technology, School of Food Science and Technology,
Dalian Polytechnic University, Dalian 116034, Liaoning, China |
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| Abstract: |
| Aiming to establish a method suitable for removing off-flavors from Antarctic krill oil (AKO) to improve its sensory quality，single adsorption, single soft-deodorization, and the combination of soft- deodorization and adsorption methods were respectively used to remove off-flavors from AKO. The deodorization effects of the three methods were evaluated using sensory evaluation and electronic nose. The deodorization conditions of the combined method were optimized, and the changes in volatile components, total oxidation value, astaxanthin content, fatty acid composition, and lipid composition of AKO before and after deodorization were investigated. The results showed that the combined method exhibited the best deodorization effect on off-flavors of AKO, and the optimal deodorization conditions were deodorization temperature 75 ℃ and deodorization time 60 min, under which the off-flavor components of AKO were effectively removed. Moreover, the combined method did not significantly affect the total oxidation value, astaxanthin content, polyunsaturated fatty acid content, or lipid composition of AKO. In conclusion, the combination of soft-deodorization and adsorption method can improve the sensory quality of AKO and is suitable for the removal of off-flavors from AKO. |
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