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| Optimization of enzymatic extraction of crocodile oil by response surface methodology |
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| DOI： |
| KeyWord:crocodile oil enzymatic extraction physicochemical property fatty acid composition |
| FundProject:江苏省农业科技自主创新资金项目（CX173038） |
| Author Name | Affiliation | | DONG Helei1, WU Yingfeng1, LIU Jia1, MA Xiaohong2, XIAO Hongmei1 | 1.National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing
Agricultural University, Nanjing 210095，China
2.Rugao Haihong Leather Products Co., Ltd.,
Rugao 226500, Jiangsu, China |
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| Abstract: |
| The extraction rate of crocodile oil was used as the evaluation index, and the single factor experiment and response surface methodology were used to optimize the process of enzymatic extraction of crocodile oil. And the physicochemical property and fatty acid composition of crocodile oil were analyzed. The results showed that the optimal enzymatic extraction conditions of crocodile oil were obtained as follows: neutral protease addition amount 0.3%, extraction time 3 h, ratio of material to liquid 1∶ 0.45, and extraction temperature 54 ℃. Under these conditions, the extraction rate of crocodile oil reached 8742%. The quality of crocodile oil reached the standard of SC/T 3502—2016 first grade crude fish oil. A total of 32 fatty acids were detected in crocodile oil, in which saturated fatty acid content, unsaturated fatty acid content and total content of EPA and DHA were 40.96%, 58.57% and 2.42%. |
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