| With the viscera of rainbow trout as material, rainbow trout oil was extracted by enzymatic hydrolysis method. With the extraction rate of rainbow trout oil as an index, the extration conditions of rainbow trout oil by enzymatic hydrolysis method were optimized by response surface methodology based on single factor experiment, and the fatty acid composition of rainbow trout oil was analyzed. The results showed that the optimal conditions for extraction of rainbow trout oil were obtained as follows: with papain as enzyme, enzymolysis temperature 61?℃, enzymolysis time 61 min, enzymolysis pH 7.0, dosage of enzyme 22% and liquid-solid ratio 4∶?1. Under these conditions, the extraction rate of rainbow trout oil was 88.67%. The rainbow trout oil was light yellow, slightly turbid with fishy smell and no rancidity. The acid value and peroxide value of rainbow trout oil were 3.68 mgKOH/g and 1.75 mmol/kg, which met the standard of first grade crude fish oil (SC/T 3502—2016). The main unsaturated fatty acids in rainbow trout oil were oleic acid 19.99%, linoleic acid 26.75%, linolenic acid 8.93%, DHA 4.48% and EPA 0.97%. |
