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| 鸭油提取工艺研究 |
| Extraction technology of duck oil |
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| DOI： |
| 中文关键词: 鸭油 提取 湿法熬制 理化指标 脂肪酸组成 |
| 英文关键词:duck oil extraction wet boiling physicochemical index fatty acid composition |
| 基金项目:重庆市农发资金项目（18507） |
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| 中文摘要: |
| 为获得湿法熬制提取鸭油的最佳工艺条件，以鸭油提取率为考察指标，采用L9(33)正交实验设计，以料水比、熬煮时间和加热电炉温度为因素进行条件优化，并对最佳条件下提取的鸭油进行酸价、过氧化值、重金属含量及脂肪酸组成的测定。结果表明：湿法熬制提取鸭油的最佳工艺条件为料水比1∶ 3、熬煮时间0.5 h、加热电炉温度140 ℃，在此条件下鸭油提取率为82.4%；料水比、熬煮时间和加热电炉温度对鸭油提取率均有极显著影响（P＜0.01）。在最佳条件下提取的鸭油品质较好，酸价（KOH）为2.01 mg/g，低于GB 10146—2015的规定（≤2.50 mg/g）；过氧化值为024 g/100 g，稍高于GB 10146—2015的规定（≤0.20 g/100 g）；总砷、铅、镍含量均小于0.1 mg/kg，符合食品安全国家标准（GB 2762—2017）。鸭油中饱和脂肪酸含量占23.87%，以棕榈酸和硬脂酸为主，分别占18.58%和3.97%；不饱和脂肪酸含量丰富，占60.30%，以油酸、亚油酸和棕榈油酸为主，分别占37.59%、18.35%和3.07%；多不饱和脂肪酸含量占19.60%，以亚油酸为主；多不饱和脂肪酸与饱和脂肪酸之比约为0.82∶ 1。 |
| 英文摘要: |
| In order to obtain the optimal conditions of extracting duck oil by wet boiling, taking the extraction rate of duck oil as an index, L9(33) orthogonal experiment design was adopted to optimize the conditions by taking the ratio of raw material to water, boiling time and heating furnace temperature as factors. The acid value, peroxide value, heavy metal content and fatty acid composition of duck oil extracted under the optimal conditions were determined.The results showed that the optimal extraction conditions of duck oil by wet boiling method were obtained as follows: ratio of raw material to water 1∶ 3, boiling time 0.5 h, heating furnace temperature 140 ℃. Under the optimal conditions, the extraction rate of duck oil was 82.4%. The ratio of raw material to water, boiling time and heating furnace temperature had extremely significant effects on the extraction rate of duck oil (P＜0.01). Under the optimal conditions, the quality of duck oil was better, and the acid value was 2.01 mgKOH/g, lower than that of GB 10146—2015(less than or equal to 2.50 mgKOH/g). The peroxide value was 0.24 g/100 g, slightly higher than that of GB 10146—2015(less than or equal to 0.20 g/100 g). The contents of total arsenic, lead and nickel were all less than 0.1 mg/kg, which met the national standard of food safety (GB 2762—2017).Duck oil contained 23.87% of saturated fatty acid, mainly palmitic acid(18.58%) and stearic acid(3.97%), and 60.30% of unsaturated fatty acid, mainly oleic acid(37.59%), linoleic acid(18.35%) and palmitoleic acid(3.07%), and 19.60% of polyunsaturated fatty acid, mainly linoleic acid.The ratio of polyunsaturated fatty acid to saturated fatty acid was about 0.82∶ 1. |
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