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| Optimization of enzymatic extraction of fish oil from sardine viscera and its quality analysis |
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| DOI： |
| KeyWord:sardine viscera enzymatic hydrolysis fish oil fatty acid composition |
| FundProject:泉州市“港湾计划”引进高层次人才团队项目（2018CT004） |
| Author Name | Affiliation | | JIANG Xuanjing1,2, LI Xinmiao1, CHEN Hongbin1,2, GUO Juanjuan1,2,
LIN Luan1,2, GUO Fengxian1,2, ZHENG Zongping1,2 | 1.College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, Fujian，
China
2.Key Laboratory of Inshore Resources Biotechnology Fujian Province University,
Quanzhou 362000, Fujian, China |
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| Abstract: |
| In order to improve the utilization of processing by-products of sardine, sardine viscera was used as the experiment material to study the effects of five proteases, such as pepsin, papain, neutral protease, trypsin and alkaline protease on the extraction rate of fish oil, and one suitable protease was selected for the extraction of fish oil. Taking the extraction rate of sardine visceral fish oil as the index, the single factor experiment and orthogonal experiment were carried out to optimize the extraction conditions of fish oil from sardine viscera. In addition, the crude fish oil extracted from sardine viscera was refined, and the physicochemical indexes and fatty acid composition of the refined oil were analyzed. The results showed that the extraction rate of fish oil was the highest when neutral protease was used. The optimal extraction conditions were as follows: solid-liquid ratio 1∶ 1, neutral protease addition amount 1%, enzymatic hydrolysis time 2 h, enzymatic hydrolysis pH 7, and enzymatic hydrolysis temperature 50 ℃. Under the optimal conditions, the extraction rate of fish oil reached 67.86%. After refining, the obtained refined fish oil reached the secondary standard of SC/T 3502-2016. The contents of DHA and EPA in refined fish oil were 26.57% and 2.64%, respectively, indicating that sardine visceral fish oil had high nutritional value. |
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