草鱼内脏油的精制及阻抑鱼油氧化条件的研究

Refinement and Antioxidation of Fish Oil from Ctenopharyngodon idellus Viscera

目的:研究草鱼内脏油精制条件,并比较不同抗氧化剂对鱼油的抗氧化作用。方法:用真空提油法提取粗草鱼内脏油,通过脱胶、脱酸、脱色、脱臭工艺精制鱼油,以过氧化值(POV)和硫代巴比妥酸值(TBARS)为指标,在60℃条件下,对VC、VE、BHT、PG四种抗氧化剂进行筛选并比较。结果与结论:最佳的精制条件为:利用50%的磷酸脱胶,添加量为油量的1%;用浓度为3.65%的氢氧化钠脱酸,添加量为油量的1.5%;用活性炭和活性白土脱色,二者比例为1:20,添加量为油量的2.1%;在真空度为0.085kPa的条件下脱臭,时间为60min。不同抗氧化剂对鱼油的抗氧化能力为:0.01%PG>0.02%BHT>0.1%VE>0.2%VE>0.2%VC。

For the full use of freshwater fish resource and evaluation of its added value, oil was extracted from Ctenopharyngodon idellus Viscera in vacuum environment. Then the oil was refined by degumming, depickling, bleaching and deodorization. With POV and TBARS as the analysis index, the antioxidations of VC, VE, BHT and PG to the oil were investigated. The optimal refinement conditions for the oil obtained were as follows： degelatinization by adding 50% H3PO4 accounting for 1% of the oil; disacidify by adding 3.65% caustic soda accounting for 1.5% of the oil; decolorisation by adding activate carbon and activate clay with the proportion of 1：20, and amount added accounting for 2.1% of the oil; and deodorization for 60 min at 0.085 kPa degree of vacuum. The capability order of antioxidation is： 0.01%PG 〉 0.02% BHT 〉 0.1% VE 〉 0.2% VE 〉 0.2% VC.