挤压对南极磷虾渣中脂质留存的影响

Effect of Extrusion on the Lipids Retained in the Solid of Antarctic Krill Extrudates

南极磷虾因其巨大的生物资源量,良好的营养和功能特性受到广泛关注。比较未经热处理南极磷虾和经热处理南极磷虾采用双螺杆挤压前后脂质含量和组成的变化,探索双螺杆挤压技术应用于南极磷虾单元加工的可行性。研究发现,两种处理方法的南极磷虾经过双螺杆挤压处理后,其饱和脂肪酸总含量减少,单不饱和脂肪酸总含量相对稳定,ω-3多不饱和脂肪酸总含量减少,ω-6多不饱和脂肪酸总含量增加。未经热处理的南极磷虾挤压前后脂质含量的变化1.74%小于经过热处理的南极磷虾挤压前后的脂质含量4.16%。试验结果表明,双螺杆挤压处理对南极磷虾固体部分脂质留存有较大的影响,其中经过热处理后的南极磷虾挤压后其固体部分的脂质改变较显著。

Antarctic krill （Euphausia Superba） is paid more attention for its large biomass, better nutritional and functional properties in recent years. Study demonstrated that Antarctic krill lipid differs from other dietary sources of omega-3 in that it contains a relatively high amount of omega-3 fatty acids linked with phospholipids. In order to exploring the feasibility of twin-screw extrusion used in unit processing of Antarctic krill, a compara-tive study was conducted in this paper on changes of the content and composition of lipids in Antarctic krill （heat treated and unheat treated） before and after extrusion. Experimental results showed that change of the lipid content in the extruded Antarctic krill 1.74%without heat treatment was less than the change of lipid con-tent in the extruded Antarctic krill 4.16%with heat treatment. The total content of saturated fatty acid decreased. The total content of monosaturated fatty acid was relatively stable. The total content of polysaturated fatty acid decreased. The omega-6 polysaturated fatty acid increased. In conclusion, twin-screw extrusion had a great in-fluence on the lipid content and composition in the solid of extruded Antarctic krill, had a greater influence on that of heat treated Antarctic krill extruded, especially.