鱼粉加工副产物中鱼油的精炼及其脂肪酸组成分析

对鱼粉加工副产物中鱼油的精制进行研究，得到鱼粉加工副产物中鱼油精炼的最佳工艺：添加1%磷酸（体积分数60%）脱胶，3% NaOH（质量分数12%）溶液脱酸以及15%活性炭脱色，在85 ℃条件下减压蒸馏脱臭10 min。在精炼过程中，鱼油中饱和脂肪酸含量下降，其他脂肪酸含量变化较小。所制备鱼油的理化指标均达到精制鱼油一级要求，其中多不饱和脂肪酸总含量达到0.69 g/mL，二十二碳六烯酸和二十碳五烯酸含量分别为0.229 g/mL和0.121 g/mL。

Refinement of Fish Oil from Byproducts of Fish Meal Processing and Its Fatty Acid Composition Analysis

The refinement of fish oil from byproducts of fish meal processing was researched in this study. The optimal
processing parameters for fish oil refinement were determined as follows: after adding 1% of 60% phosphoric acid for
degumming, 3% of 12% NaOH for deacidification, and 15% of active carbon for decolorization, vacuum distillation 85 ℃
for 10 min for deodorization. After the refinement the amount of saturated fatty acids dropped, and other fatty acids were
little changed; the total amount of polyunsaturated fatty acids (PUFA) was 0.69 g/mL and the contents of docosahexenoic
acid (DHA) and eicosapentaenoic acid (EPA) were 0.229 g/mL and 0.121 g/mL, respectively. Physicochemical indexes of
the refined oil accorded with quality requirements for first-grade refined fish oil.