酶解法制备甲鱼油工艺研究

Research of Chinese soft-shelled turtle oil by enzymatic hydrolysis

运用酶解法从甲鱼四肢根部的脂肪中提取甲鱼油,利用单因素实验与响应面结合的方法,得到优化的工艺条件:酶解温度61℃,酶添加量1.25%、料液比1∶1.5、酶解时间2.5 h。通过此方法得到的提取率为76.3%。再利用脱胶、脱酸、脱臭和脱色四步精制方法将甲鱼油进行精制,并对其理化指标和脂肪酸组成进行分析。测得的精制甲鱼油的理化指标均符合国家精制鱼油一级标准,且测得的脂肪酸共33种,其中不饱和脂肪酸含量高达78.13%。

Chinese soft-shelled turtle oil was extracted from its fat by enzymatic hydrolysis. The optimal conditions were as follows： enzymolysis temperature was 61℃,compound protease dosage was 1. 25 %,material-water ratio was 1∶ 1. 5,enzymolysis time was 2. 5 h and the extraction rate was 76. 3 %. The crude oil was refined through four steps including degumming,deacidification,decoloration and deodorization. The physical and chemical properties and fatty acid compositions of refined oil were analyzed. All of physical and chemical properties were accorded with national standard for refined fish oil at first grade. And thirty-three kinds of fatty acids in refined Chinese soft-shelled turtle oil were identified. The content of unsaturated fatty acids was 78. 13 %.