高酸值鱿鱼油的精制工艺分析

Study on refinement technology of high acid valued squid oil

针对鱿鱼加工废弃物中提取的鱼油酸值高,使其应用受限这一现状,采取先酯化以降低其酸值,后脱酸、脱色、脱臭的方法对其进行精制。研究结果表明,以硫酸氢钠为催化剂酯化过程中各因素的最适条件为:醇酸物质的量比20∶1,催化剂用量8%(W/W),反应时间5h,反应温度80℃,该条件下酯化率可达90%左右。精制后鱼油酸值显著下降,澄清透明呈淡黄色,略带鱼腥味,各项理化指标均达到鱼油的SC/T3502-2000标准的精制鱼油一级要求。应用气相色谱分析精制鱼油的脂肪酸组成,其多不饱和脂肪酸(PUFA)的含量达38.34%,其中C20∶5(EPA)和C22∶6(DHA)的含量分别为11.49%和22.14%。

To the fact that fish oil from squid processing wastes was of high acid value,which restrict its application,firstly,using sodium bisulfate to catalyze the reaction of ethyl esterification,then deacidification,decolorization,deodorization was studied to refine squid oil.The results showed that the optimum esterification molar ratio of methanol to oil was 20∶1,the amount of sodium bisulfate was 8%,reaction time was 5h,reaction temperature was 80℃,the conversion rate of esterification approaches to 90%.The refined fish oil was low acid valued,yellowish and clarified,with very light fishlike smell,the physical and chemical indexes accord with the first refined fish oil demand for SC/T 3502-2000 standard.The total content of PUFA was 38.34% in the defined fish oil,the content of EPA and DHA was 11.49% and 22.14%,respectively.