摘要
以脆肉鲩内脏为原料,采用稀碱水解法的工艺提取内脏鱼油。通过单因素实验和均匀设计试验确定稀碱水解法的工艺条件为:水解温度75℃,水解时间45 min,pH 8.5,盐析时间5 min,加盐量1.5%,加水量为80mL/100 g。鱼油提取率为52%,酸价1.21 mg KOH/g、过氧化值2.79 mmol/kg;对提取的粗鱼油进行脂肪酸分析表明:饱和脂肪酸占总脂肪含量的34.8%,单不饱和脂肪酸的含量占57.16%,其中油酸占46.72%,多不饱和脂肪酸占8.04%,其中亚油酸占5.81%。
Fish oil was extracted from Crisped Grass Carp viscera by alkaline hydrolysis. The process parameters were optimized by uniform experimental design on basis of single experiments. The results showed that the rate of viscera and water was 100 ： 80, viscera and salt was 100 ： 1.5. It was hydrolysated at pH 8.5 and 75 ℃ for 45 min, then salting out for 5 min. The fish oil extraction rate was 52%, acid value and peroxide value was 1.21 mg KOH/g and 2.79 mmol/ kg, respectively. The content of saturated fatty acid of Crisped Grass Carp viscera oil was 34.8%, and monounsaturated fatty acid was 57.16% with 46.72% oleic acid, and polyunsaturated fatty acid was 8.04% with 5.81% linoleic acid.
出处
《食品工业》
北大核心
2012年第12期79-81,共3页
The Food Industry
关键词
脆肉鲩内脏
鱼油
稀碱水解法
Crisped Grass Carp viscera
fish oil
alkaline hydrolysis
