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| Effect of physical and chemical refining on the quality of sardine oil prepared by enzymatic hydrolysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230326 |
| KeyWord:sardine fish oil extraction refining fatty acid volatile components |
| FundProject:国家重点研发计划“蓝色粮仓科技创新”项目资助（2020YFD0900905） |
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| Abstract: |
| In order to provide theoretical basis for the extraction and refining process of sardine oil, crude sardine oil was prepared by enzymatic hydrolysis, and it was refined by physical method(supercritical CO2 extraction) and chemical method. The physicochemical characteristics, fatty acid composition and volatile components of sardine oil before and after refining were compared, and the effect of refining method on the quality of sardine oil was studied. The results showed that both the physical refining method and chemical refining method could remove the pigment and impurities, and significantly reduce the acid value and peroxide value of the crude fish oil（p<0.05). Compared with the fish oil refined by physical method, the colour of the fish oil refined by chemical method was lighter, and the acid value and peroxide value were lower. After refining, the content of saturated fatty acids in fish oil decreased, while the content of unsaturated fatty acids increased. A total of 62 volatile components were detected in fish oils, including 18 aldehydes, 5 alcohols, 5 ketones, 5 esters, 25 hydrocarbons, 3 heterocyclic compounds and 1 other compounds. The physical refining method had a good effect on removing the fishy substances such as aldehydes in fish oil. In conclusion, both refining methods can significantly improve the quality of sardine oil, the physicochemical characteristics of fish oil refined by chemical method is better, but it is complicated and requires further deodorization. |
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