酶法提取鲟鱼油工艺的研究

本实验以鲟鱼加工下脚料为原料，研究酶法提取鲟鱼鱼油的工艺条件，比较不同提取方法对鱼油提取质量的影响，对3 种抗氧化剂在鱼油提取过程中的抗氧化性能进行了研究。结果表明，鱼油提取的最佳工艺条件为：酶量0.6%，水解时间2h，水解温度40℃，pH7，该工艺条件对鲟鱼内脏鱼油的提取效果明显好于氨法、钾法和蒸煮法，提取鱼油的过氧化值略高于氨法和钾法，但低于蒸煮法。TBHQ、VC、茶多酚三种抗氧化剂对鱼油抗氧化作用以TBHQ 效果最好。应用本法从鲟鱼肚及鲟鱼内脏提取的鱼油含有大量的不饱和脂肪酸，脂肪酸的不饱和程度与咸海卡拉白鱼接近，明显高于淡水养殖鱼类，是加工鱼油的良好来源。

Study on Enzymatic Extraction Technology of Oil from Spent Materials in Sturgeon Processing

An enzymatic hydrolysis method to extract oil from sturgeon (Acipenser baeri) was used. The technical conditions of extracting fish oil from sturgeon byproducts by enzymatic hydrolysis method and effects of extract methods on oil yield and peroxide value (POV) were studied. Effects of antioxidant on fish oil extraction (TBHQ, VC, and tea-polyphenol) were also studied. The results showed that the best extraction efficiency was obtained at amount of enzyme 0.6%, time 2 hours, temperature 40 ℃, pH7. The higher extraction yield, the lower peroxide value and better quality were obtained by enzymatic method compared with other methods and the highest peroxide value was obtained by cooking method. The antioxidant could decrease the peroxide value significantly and TBHQ has the best antioxidant effects. Very close ratios of unsaturated fatty acids are obtained in viscera, abdomen of sturgeon and muscle of Chalcalburnus chalcoides Aralensis, which are higher than in muscle of fresh water fish.