作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2009年第7期207-208,211,共3页

摘　　要： 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:酶解底物80℃加热30min;利用中性蛋白酶进行酶解的工艺条件为:液固比1:1、酶添加量1%、酶解温度30℃和酶解时间20min,鱼油的提取率达11.9%,酸值和过氧化值分别为2.21mg/g和2.93mmol/kg,达到了比较好的效果。罗非鱼鱼油中脂肪酸组成主要是饱和脂肪酸和单不饱和脂肪酸,其含量分别为30.6%和37.6%,多不饱和脂肪酸主要是亚油酸,其含量为17.9%,而EPA和DHA的含量较低,总含量仅为1%。 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 basis of single experiments.The results showed that the hydrolysis substrate that the ratio of Tilapia wastes and water was 1：1,it was heated for 30min at 80~C, 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： [轻工技术与工程] [轻工技术与工程]