分子蒸馏富集金枪鱼鱼油ω-3脂肪酸的研究

Study on ω-3 Fatty Acids Enrichment of Tuna Oil with Molecular Distillation

研究了金枪鱼鱼油分子蒸馏前期乙酯化反应体系中各脂肪酸的氧化规律,并对分子蒸馏富集鱼油中多不饱和脂肪酸的工艺进行研究。利用GC-MS联用分析仪测定酯化时间6 h内脂肪酸的变化,并用分子蒸馏对乙酯化产物中ω-3脂肪酸进行富集。试验结果表明:在乙酯化反应体系中,多不饱和脂肪酸在前4 h下降缓慢,其含量下降小于40%,4 h后下降明显,其中C20∶3(n-3)含量下降尤为明显,超过60%;单不饱和脂肪酸的下降速率不明显,在整个反应过程中,其含量下降基本小于30%。此外,采用美国POPE2英寸刮膜式蒸馏设备,在110℃,5 Pa,进料流量为4 mL/min时对鱼油ω-3脂肪酸富集效果最好。鱼油乙酯化反应体系中,单不饱和脂肪酸氧化程度受反应时间影响不明显,反应时间对多不饱和脂肪酸的氧化程度有明显的促进作用。在此基础上,通过3级分子蒸馏,可以得到总ω-3脂肪酸含量为70.78%,得率为10.1%的鱼油乙酯。

To evaluate the change rules of oxidation reaction system in the process of ethyl ester of the fatty acid of tuna oil molecular distillation, and technology of enrichment of ω-3 fatty acids from fish oil with molecular distillation was studied. The changes of main fatty acids during 6 h were determined by GC-MS, as well as enriching ω-3 fatty acids by molecular distillation. In the ethyl esterification reaction system, polyunsaturated fatty acids drop slowly in the first 4 hours, which lower than 40 percent of original content. It is decreased significantly in the after 4 hours, especially the content of C20：3（n-3）, which is more than 60 percent; Monounsaturated fatty acids fall speed is not very obvious, which is lower than 30 percent. Besides, it is revealed that the best enrichment result can be obtained by using American POPE 2 Inch WFS distillation equipment at the following condition： distillation temperature 110 ℃, pressure 5Pa, and input flux 4mL/min. Conclusion： It is not obvious the oxidation degree of monounsaturated fatty acid influenced by reaction time in the reation of ethyl ester of fish oil. But which can improve the oxidation degree of polyunsaturated fatty acids. The total content of ω-3 fatty acids of the product and the product yield of heavy separator is 70.78% and10.1%, respectively, processing with three stage molecular distillation.