淡水鱼内脏中粗鱼油的酶法提取工艺研究

Extraction of fish oil from entrails of freshwater fish by enzymolysis

以淡水鱼的内脏为原料,对中性蛋白酶提取鱼油的工艺条件进行了研究,确定了最佳提取工艺为酶解温度48℃,酶解时间2.5 h,酶用量1 200 u/g,料液比1∶0.5.并对提取出的鱼油进行感官评价和理化指标的测定,结果鱼油的酸价为14.73,碘值132.76,过氧化值16.59 mmol/kg,皂化值180.54,不皂化值0.58,感官和理化等级均为二级.

The fish oil is extracted from internal organs of freshwater fish by neutrase. The process conditions is studied, the results show that the optimal temperature is 48℃, the amount of enzyme isl 2 000 u/g, material and fluid ratio is 2：1 and extracting 2. 5 h. Moreover, the sensory evaluation is carried and the physical and chemical indicators are conducted of fish oil extracted. The results show that the acid value of fish oil extracted is 14. 73, iodine value is 132.76, peroxide value is 16.59 mmol/kg, aponification value and nonaponifieation are separately 180. 54 and 0.58, the sensory and physical and chemical indicators of fish oil extracted are both two level.