| 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):.] |
| “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 |
| 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
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250209 |
| 中文关键词: 南极磷虾油 氧化 不良风味 “软”脱臭 吸附剂 |
| 英文关键词:Antarctic krill oil oxidation off-flavor soft-deodorization adsorbent |
| 基金项目: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） |
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| 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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| 中文摘要: |
| 旨在建立一种适合南极磷虾油（AKO）不良风味的脱除方法，以提高其感官品质。分别采用吸附法、“软”脱臭法以及“软”脱臭结合吸附法对AKO不良风味进行脱除，采用感官评价和电子鼻评估了3种方法的脱除效果，优化了“软”脱臭结合吸附法的脱臭条件，并探究脱臭前后AKO的挥发性成分、总氧化值、虾青素含量、脂肪酸组成、脂质组成变化。结果表明：“软”脱臭结合吸附法对AKO不良风味的脱除效果最佳，其最佳脱臭条件为脱臭温度75 ℃、脱臭时间60 min，在此条件下AKO的不良风味成分可被有效脱除；“软”脱臭结合吸附法脱臭对AKO的总氧化值、虾青素含量、多不饱和脂肪酸含量和脂质组成未产生明显影响。综上，“软”脱臭结合吸附法可提高AKO的感官品质，适用于AKO不良风味的脱除。 |
| 英文摘要: |
| 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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