微碱条件生物酶法提取鱿鱼油工艺研究

Study on the technology of enzymatic hydrolysis in extracting fish oil from squid viscera

以鱿鱼内脏为原料采用碱性蛋白酶法提取鱼油,分别从pH、固液比、酶量、酶解时间、酶解温度等不同因素研究对鱼油提取率的影响,应用响应面分析法(RSM)优化得出最佳酶解工艺条件:酶解时间4h、酶量(E/S)900u/g、固液比1:0、pH8、温度为50℃,此工艺的鱼油提取率达到65.68%。鱼油酸值为14.8mg/g,其余理化指标均达到SC/T3502-2000精制鱼油二级标准。鱼油中的多不饱和脂肪酸含量为50.97%,EPA和DHA含量分别为15.19%、28.71%。

Fish oil was extracted from squid viscera with the method of enzymatic hydrolysis.The conditions of fish-oil extraction were analyzed, including pH, material to liquid ratio, the amount of enzyme, time, temperature.The optimal process parameters were obtained by RSM ： hydrolysis duration of 4h, pH8, the dose of enzyme （E/S） 900u/g,material to liquid ratio 1：0, temperature 50℃. Under these conditions, the extraction rate of fish oil was 65.68%.The acid value of fish oil was 14.8mg/g,the other physical and chemical properties of fish oil accorded with the second grade for SC/T3502-2000. The content of PUFA was up to 50.97% by GC. The PUFA were mainly consisted of EPA and DHA,which content was 15.19% and 28.71% ,respectively.