作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《农产食品科技》 2008年第3期14-16,共3页

摘　　要： 本研究以鱼油的提取率为指标，研究从罗非鱼下脚料提取鱼油的工艺。结果表明：在液固比1：1的条件下，对酶解底物先在80℃加热30min，冷却后添加1％的中性蛋白酶，在30℃下酶解20min，经离心萃取分离后，鱼油的提取率为11．9％，酸值和过氧化值分别为2．21mg／g和2．93mmol／L，达到了比较好的效果。 Fish oil was extracted from Tilapia byproduct by hydrolysis, regarding the extraction rate of fish oil as the experimental indexes. The process parameters were optimized by uniform experimental design on base of single experiments. The results showed that the hydrolysis substrate that the ratio of Tilapia wastes and water was 1：1, was heated for 30min at 80℃, cooled and hydrolyzed for 20min at 30℃ after 1% neutral proteinase was added. Under these conditions, the extraction rate of fish oil was 11.9%, acid value and peroxide value was 2.21mg/g and 2.93mmol/kg respectively. Fatty acids were mainly saturated fatty acid and monounsaturated fatty acid in Tilapia fish oil, the content of which was 30.6% and 37.6% respectively. Polyunsaturated fatty acid was mainly leinoleic acid, the content of which was 17.9%, and the content of EPA and DHA was only 1%.

关 键 词： 罗非鱼下脚料 提取 鱼油

领　　域： [农业科学]