草鱼内脏油脂的提取方法及贮藏特性研究

Extraction Methods and Storage Properties of Fish Oil from Viscera of Grass carp (Ctenopharyngodon idellus)

以草鱼内脏为原料,利用稀碱水解法、真空抽提法、有机溶剂萃取法和水酶法提取油脂,从感官评价(气味、色泽、黏度、透明度)和理化指标(过氧化值、酸价)两方面评价温度(4、10、25、35℃)、抗氧化剂(TBHQ、BHT、VE)、包装条件(真空包装、充氮包装)对贮藏期间鱼油品质的影响。结果表明,适宜鱼油提取方法为水酶法,提取条件为pH8.0、酶解温度50℃、酶解时间3 h、酶用量2500 U/g、料液比1∶1,该条件下提取的鱼油除酸价外,其它指标均达到SC-T3502-2016《鱼油水产行业标准》中精制鱼油二级标准要求。同时发现,4℃低温、真空包装、添加0.02%TBHQ均能较好减缓鱼油氧化变质速度,提高油脂贮藏稳定性。

Fish Oil was extracted from viscera of grass carp (Ctenopharyngodon idellus) with diluted alkaline hydrolysis extraction,oil extraction under vacuum,organic solvent extraction and aqueous enzymatic extraction.Effects of temperature (4,10,25,35 ℃),antioxidants (TBHQ,BHT,VE) and packaging conditions (vacuum packaging,nitrogen-filled packaging) on the quality of fish oil during storage were evaluated by sensory evaluation (odor,color,viscosity,transparency) and physical and chemical indicators (peroxide value,acid value) two aspects. The results indicated that the optimal quality of fish oil was obtained by aqueous enzymatic extraction.And the optimum conditions were: pH8.0,50 ℃,3 h,enzyme dosage 2500 U/g,the ratio of material to water 1 ∶ 1.And under this conditions,except acid value,other indicators of the fish oil all reached the secondary standard for refined fish oil in SC-T 3502-2016.Furthermore,it was found that low temperature at 4 ℃,vacuum packaging,and addition of 0.02% TBHQ could alleviate the oxidative deterioration rate of fish oil and improve the storage stability of oil.