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| 三文鱼油超声波辅助提取工艺及脂肪酸组成分析 |
| Ultrasound-assisted extraction of Salmon oil and its fatty acid composition |
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| DOI： |
| 中文关键词: 三文鱼油 超声波 提取 脂肪酸 |
| 英文关键词:Salmon oil ultrasound extraction fatty acid |
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| 中文摘要: |
| 利用超声波辅助提取三文鱼油，采用气质联用（GC-MS）测定其脂肪酸组成。以提取率为指标，通过单因素实验确定液料比、提取温度、超声功率和超声时间的适宜范围，通过L9（34）正交实验确定三文鱼油超声波辅助提取的最佳工艺条件。结果表明：液料比、提取温度、超声功率和超声时间对三文鱼油的提取效果有不同程度的影响，最佳提取工艺条件为液料比3∶?1、提取温度65?℃、超声功率250 W、超声时间10 min，在此条件下三文鱼油提取率达92.6%；三文鱼油以不饱和脂肪酸为主，营养价值高，酸价、过氧化值均符合SC/T 3502—2016《鱼油》标准要求。 |
| 英文摘要: |
| The extraction process of Salmon oil by ultrasound-assisted method was studied and its fatty acid composition was determined by GC-MS. Taking the extraction rate as index, the appropriate ranges of liquid-material ratio, extraction temperature, ultrasonic power and ultrasonic time were determined by single factor experiment, and then the optimal process conditions were determined by L9（34）orthogonal experiment. The results showed that liquid-material ratio, extraction temperature, ultrasonic power and ultrasonic time had varying degrees of influence on the extraction of Salmon oil. The optimal extraction conditions were obtained as follows:liquid-material ratio 3∶?1, extraction temperature 65?℃, ultrasonic power 250 W and ultrasonic time 10 min. The extraction rate of Salmon oil reached 92.6% under the optimal conditions. Salmon oil was mainly composed of unsaturated fatty acids and had high nutritional value,and the acid value and peroxide value of the extracted Salmon oil met the standard of SC/T 3502—2016. |
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