微波辅助萃取罗非鱼鱼油工艺优化及脂肪酸分析

Optimization of extraction process of tilapia oil by microwave assisted method and analysis of fatty acid

罗非鱼经冻干粉碎后,采用微波辅助法萃取罗非鱼鱼油,通过单因素和正交实验确定其最佳工艺条件。使用气相色谱仪分析萃取的鱼油(整鱼、鱼头、鱼尾、鱼皮、鱼肉和内脏)脂肪酸组成。根据国家标准检测整鱼及各个部位油脂理化指标。结果表明:正己烷为最佳萃取溶剂,当料液比1∶10(g/m L),萃取时间10 min,微波功率100 W时,整鱼鱼油萃取率最高为29.17%±0.13%;整鱼及各个部位的鱼油脂肪酸主要由棕榈酸(20.98%~23.20%)、油酸(19.06%~25.96%)和亚油酸(10.38%~15.74%)组成;整鱼及各个部位中,鱼肉DHA+EPA的含量最高(3.29%±0.07%),鱼尾次之(3.10%±0.03%)。所得鱼油理化指标均符合国家标准。因此,经微波辅助法提取的鱼油品质较好。

Fish oil was extracted by microwave assisted method with lyophilizes tilapia as raw material of the test.The optimum extraction processes were determined by single factor and orthogonal experiment. Fatty acids compositions of fish oil extracted from the whole fish and all parts（head,tail,bone,muscle,skin and gut） were analyzed by GC. According to the national standard,the physical and chemical indexes of the whole fish and its parts were detected. The results showed that fish oil extracted optimum process conditions by microwave assisted method for hexane as the best solvent,solid-liquid ratio was1∶ 10（g/m L）,microwave power was 100 W for 10 min.The highest extraction rate was 29.17% ± 0.13%.The fatty acids of oil extracted from the whole fish and all parts were mainly composed of palmitic acid（20.98% ~ 23.20%）,oleic acid（19.06% ~25.96%） and linoleic acid（10.38% ~ 15.74%）. In the all parts,muscle had the highest content of DHA ＋ EPA（3.29% ±0.07%）,next was tail（3.10% ± 0.03%）. The fish oil physical and chemical indexes all conform to the national standard.Therefore,the quality of fish oil extracted by microwave assisted method would be better.