作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《福建水产》 2007年第1期46-50,共5页

摘　　要： 利用蛋白酶酶解法从黄鳍金枪鱼加工的下脚料——鱼头中提取鱼油。以鱼油提取率为指标,选择合适的蛋白酶,研究了酶解工艺条件对提取率的影响。研究结果表明:胰蛋白酶提取鱼油的酶解工艺参数为酶解温度50℃,酶添加量1%,底物浓度1∶1,酶解时间4h,酶解pH值8。在此条件下,粗鱼油的提取率为4.22%,理化指标达到了SC/T3502-2000的粗鱼油二级标准,多不饱和脂肪酸总含量高达38.47%,其中DHA和EPA的含量分别为23.63%和4.84%。 Fish oil was extracted from yellow fin tuna （ Thunnus albacares） head by protease hydrolysis. The process parameters affected on the extraction rate offish oil were studied regarding the extraction rate offish oil as the index and choosing the suitable protease. The optimal process parameters were that the temperature of trypsin hydrolysis was 50℃, the amount of trypsin 1%, the substrate concentrate 1： 1, the hydrolysis time 4h, the hydrolysis pH 8. Under these conditions, the extraction rate of fish oil was 4. 22%, the physical and chemical properties accorded with the second grade of crude fish oil for SC/T3502 - 2000 standard. The total content of PUFA was 38. 47% in fish oil, the content of DHA and EPA was 23. 63% and 4. 84% respectively.

关 键 词： 黄鳍金枪鱼 鱼油 多不饱和脂肪酸 酶解法

领　　域： [农业科学] [农业科学]