摘要
以鱿鱼肝脏为原料,采用AS.1398中性蛋白酶水解提取肝油,选用提取率为指标,通过单因素试验和响应面试验法确定最佳的酶解工艺;并从其肝油的提取率、品质、脂肪酸组成方面与传统水提法进行比较。试验结果表明,最佳酶解工艺参数为:料液比1∶1,酶解pH值6,加酶量1 340 U/g,酶解温度55℃,酶解时间4 h;酶提法提取率高于水提法,且过氧化值较低,鱼油品质较好。
Used squid liver as the raw material, adopted the AS. 1389 neutral protease to extract fish oil, chose extraction rate as index, the best enzymatic technology was confirmed by single factors and surface response tests, and the fish oil extraction ratio, oil quality and fatty acid composition were compared which were extracted by enzymatic and water. The result showed that the optimum condition of enzymatic technology was follows： liquid ratio was 1： 1, pH was 6, the quantity of enzyme was 1 340 U/g , temperature was 55℃ and hour was 4 h; Compared with water extraction, the enzymatic oil were higher extraction rate, lower peroxide value, better oil quality.
出处
《福建水产》
2013年第1期32-39,共8页
Journal of Fujian Fisheries
基金
国家科技支撑计划项目(2006BAD05A18)
福建省海洋与渔业局重点项目(20050306)
关键词
酶解法
鱿鱼
肝油
提取率
enzymatic
squid
liver oil
extraction ratio
