鳗鱼下脚料提取鱼油及其脂肪酸成分分析

Study on Extraction of Oil from Eel Bone and Analysis on Fatty Acid Composition

以鳗鱼下脚料为材料,用胰蛋白酶提取鳗鱼鱼油,并测定鳗鱼油的理化指标,应用GC/MS分析脂肪酸成分。实验表明,影响鳗鱼鱼油提取效果的主要因素为提取时间(D),其次是提取温度(B)、pH值(C)和酶量(A);最佳工艺参数为提取时间2 h,提取温度40℃,pH值8.5,酶量2.5%。经验证鱼油提取率为23.87%。方差分析表明,提取时间、提取温度、pH值等3因素F**对试验结果影响极其显著;酶量F*对实验结果影响显著。鳗鱼油酸价2.76 mg KOH/kg,碘价198 mg KOH/kg,皂化价110 I2g/100 g,过氧化值2.26 meq/kg,符合要求。GC/MS分析表明鳗鱼油由C14-C30之间18种脂肪酸组成。其中有6种饱和脂肪酸(SFA),6种单不饱和脂肪酸(MUFA),6种多不饱和脂肪酸(PUFA)。含饱和脂肪酸占30.01%,单不饱和脂肪酸占55.82%,多不饱和脂肪酸占14.18%。其中油酸(C18∶1(9))占42.68%,棕榈酸(C16∶0)占20.35%,棕榈油酸占(C16∶1(9))占9.61%,DHA(C22∶6)占7.23%,EPA(C20∶5)占4.7%。

Trypsin was used in the study to extract oil from the eel bone.Physical and chemical indexes of eel oil was determined.GC/MS was used to analyze fatty acid composition.The result showed that the foremost factor of affecting the extraction effect of oil was the reaction time（D）,the next were the temperature（B）,the pH（A） and the enzyme dosage（C）.The best level was： the reaction time 2 h,the temperature was 40℃,the pH was 8.5 and enzyme dosage was 2.5%.The extraction rate of oil was 23.87%.The analysis of variance show that the reaction time,the temperature,the pH were extremely significant on the experimental effect;enzyme dosage was significant on the experimental effect.The eel oil acid value was 2.76 mg KOH/kg,iodine value was 198 mg KOH/kg,saponification value was 110 I2g/100 g,peroxide value was 2.26 meq/kg.The eel oil composed of 18 kinds of fatty acid which were between C14 and C30.6 kinds of saturated fatty acids（SFA）,6 kinds of monounsaturated fatty acids（MUFA）,6 kinds of polyunsaturated fatty acids（PUFA） were in the eel oil.SFA was 30.02%,MUFA was 55.82%,PUFA was 14.18%.Oleic acid（C18：1（9）） was 42.68%,palmitic acid（C16：0） was 20.35%,palmitoleic acid（C16：1（9）） was 9.61%,DHA（C22：6）was 7.23%,EPA（C20：5）was 4.7%.