超声波辅助提取龙虾下脚料中虾油的工艺和性质研究

Research on the process of ultrasound-assisted extraction and characterisation of oil from crayfish waste

采用单因素实验和响应面优化实验对超声波辅助提取龙虾下脚料中虾油的工艺进行优化,并对虾油的脂肪酸组成和氧化稳定性进行了分析。实验结果表明,虾油提取的最佳工艺条件为提取温度63.79℃、液料比9.15∶1(m L/g)、乙醇浓度76.55%、超声功率158.46 W、提取时间10 min、提取1次。采用逐步回归拟合,得到提取率对提取温度、液料比、乙醇浓度、超声功率的模型如下:提取率=9.6791+0.37A+0.05B–0.48C+0.17D+0.1AB+0.135BD+0.149 25CD–0.505 26A^2–0.37406B^2–0.660 45C^2–0.403 42D^2,此时预测提取率为9.85%,实测值为9.78%。对超声法辅助提取和单一浸提法提取的虾油精炼并进行脂肪酸分析,结果表明,超声波处理对虾油的脂肪酸组成没有显著影响。氧化稳定性研究表明,超声波法辅助提取的虾油本身的抗氧化性优于单一浸提法。此研究为虾油的物理提取方法的应用和贮存提供一定的理论依据。

The single factor experiments and response surface optimization experiments were carriedout to study ultrasound–assisted extraction processing of oil from crayfish waste,and oil＇s fatty acid composition and oxidation stability were analyzed. Experimental results showed that optimal processing of oil for crayfish waste were temperature 63.79 ℃,rate of liquid to material 9.15∶1（m L/g）,76.55% alcohol,ultrasound power 158.46 W,extraction time 10 min and 2 times. The optimal model was that extraction rate = 9.679 1＋0.37A＋0.05B–0.48C＋0.17D＋0.1AB＋0.135BD＋0.149 25CD–0.505 26A^2–0.37406B^2–0.660 45C^2–0.403 42D^2,prediction value of extraction rate was 9.85%,and the rate was measured 9.78%. Fatty acid components of crayfish refining oil were not affected by ultrasound–assisted extraction. Oxidation stability studies showed that oxidation resistance of crayfish oil extracted by ultrasound was better than that with single–extraction.This study provided a theoretical basis of oil physical extraction and storage.