罗非鱼油的制备及其脂肪酸组成分析

Refinement of Crude Oil from Tilapia nilotica and Analysis of Its Fatty Acid

本文以罗非鱼下脚料为实验材料,对其鱼油的提取与精炼工艺参数、理化特性及脂肪酸组成进行了系统研究。结果显示:罗非鱼油精炼工艺条件为80%的磷酸脱胶,添加量为油量的1%、30%的氢氧化钠脱酸,添加量为油量的2%、活性白土脱色,添加量为油量的20%、真空脱臭,时间为30min。精炼后的罗非鱼油为清亮、淡黄色液体,各项理化指标符合鱼油标准。脂肪酸分析表明,罗非鱼油含有C12～C22脂肪酸29种,其中饱和脂肪酸10种,单不饱和脂肪酸7种,多不饱和脂肪多烯酸12种,不饱和脂肪酸和饱和脂肪酸分别占脂肪酸总量57.58%和42.42%。单不饱和脂肪酸主要是18∶1(油酸)和16∶1,分别占脂肪酸总量27.66%和7.62%,多不饱和脂肪酸主要是18∶2(亚油酸)和18∶3(n-3)(亚麻酸),分别占脂肪酸总量10.18%和3.04%,EPA(20∶5)和DHA(22∶6)含量很低,分别占脂肪酸总量0.68%和1.03%;饱和脂肪酸主要为16∶0,18∶0和14∶0,分别占脂肪酸总量的26.75%,5.23%和3.00%。

With byproduct of Tilapia nilotica as material, Refinement of crude oil from tilapia nilotica and its fatty acid composition were systematically studied. Results show that the best optimum parameters of crude oil refinied from Tilapia nilotica were as follow: with 80%phosphate degumming, its adding amount being 1% of its oil amount; with 30% caustic sodium removing free fatty acid, its adding amount being 2% of its oil amount; with active white earth beaching, its adding amount being 20% of its oil amount; with vacuum deordorizing for 30 min. Oil of Tilapia nilotica obtained was clear and fresh yellow liquid, its physicochemical properties index conformed to fish oil standard There were 29 kinds of fatty acid including C12～C22 in Tilapia nilotica oil , among them, there being 10 kinds of saturated fatty acids, 7 kinds of single unsaturated fatty acids, and 12 kinds of polyunsaturated fatty acids. Unsaturated fatty acid and saturated fatty acid were (57.58%) and (42.42%) of its total fat, respectively. Single unsaturated fatty acids were mainly oleic(18∶1) and palmitoleic (16∶1), they were (27.66%) and (7.62%) of total fatty acids, respectively. Polyunsaturated fatty acids were linoleic (18∶2) and linolenic (18∶3,n-3), they were (10.18%) and (3.04%), respectively. EPA(20∶5)and DHA(22∶6)were poor in Tilapia nilotica oil, they only were (0.68%) and (1.03%) of its total fatty acids, respectively. Saturated fatty acids were mainly palmitic (16∶0), stearic (18∶0) and myristic(14∶0), they were (26.75%),(5.23%) and (3.00%) of its total fatty acids.