| 鳗鱼下脚料提取鱼油及其脂肪酸成分分析 |
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| 引用本文： | 白艳,刘青梅,姚建军. 鳗鱼下脚料提取鱼油及其脂肪酸成分分析[J]. 食品工业, 2011, 0(1) |
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| 作者姓名： | 白艳 刘青梅 姚建军 |
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| 作者单位： | 上海海洋大学食品学院;浙江万里学院宁波市农产品加工技术重点实验室; |
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| 摘 要： | 以鳗鱼下脚料为材料,用胰蛋白酶提取鳗鱼鱼油,并测定鳗鱼油的理化指标,应用GC/MS分析脂肪酸成分。实验表明,影响鳗鱼鱼油提取效果的主要因素为提取时间(D),其次是提取温度(B)、pH值(C)和酶量(A);最佳工艺参数为提取时间2 h,提取温度40℃,pH值8.5,酶量2.5%。经验证鱼油提取率为23.87%。方差分析表明,提取时间、提取温度、pH值等3因素F**对试验结果影响极其显著;酶量F*对实验结果影响显著。鳗鱼油酸价2.76 mg KOH/kg,碘价198 mg KOH/kg,皂化价110 I2g/100 g,过氧化值2.26 meq/kg,符合要求。GC/MS分析表明鳗鱼油由C14-C30之间18种脂肪酸组成。其中有6种饱和脂肪酸(SFA),6种单不饱和脂肪酸(MUFA),6种多不饱和脂肪酸(PUFA)。含饱和脂肪酸占30.01%,单不饱和脂肪酸占55.82%,多不饱和脂肪酸占14.18%。其中油酸(C18∶1(9))占42.68%,棕榈酸(C16∶0)占20.35%,棕榈油酸占(C16∶1(9))占9.61%,DHA(C22∶6)占7.23%,EPA(C20∶5)占4.7%。
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| 关 键 词： | 鳗鱼骨 鱼油 胰蛋白酶 提取率 理化指标:气质联用 |
Study on Extraction of Oil from Eel Bone and Analysis on Fatty Acid Composition |
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| Bai Yan,Liu Qingmei,Yao Jian-jun .School of Food Science,Shanghai Ocean University,.Zhejiang Wanli University,Ningbo Key Lab of Agricultural Product Processing Technology,Zhejiang Wanli University. Study on Extraction of Oil from Eel Bone and Analysis on Fatty Acid Composition[J]. The Food Industry, 2011, 0(1) |
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| Authors: | Bai Yan Liu Qingmei Yao Jian-jun .School of Food Science Shanghai Ocean University .Zhejiang Wanli University Ningbo Key Lab of Agricultural Product Processing Technology Zhejiang Wanli University |
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| Affiliation: | Bai Yan1,2,Liu Qingmei2,Yao Jian-jun2 1.School of Food Science,Shanghai Ocean University(Shanghai 201306),2.Zhejiang Wanli University,Ningbo Key Lab of Agricultural Product Processing Technology,Zhejiang Wanli University(Ningbo 315100) |
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| Abstract: | |
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| Keywords: | eel bone oil trypsin extraction rate physical and chemical indexes GC/MS |
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