三疣梭子蟹脂肪提取工艺及其组成分析

Extraction Process and Composition Profiles of Fat from Portunus trituberculatus

为了提升螃蟹产品精深加工产业,尤其是螃蟹脂肪的加工应用,本文对三疣梭子蟹的脂肪提取工艺及其组成进行了研究。本文比较了4种常用的脂肪提取方法(索氏法、Bligh-Dyer法、超声法和微波萃取法)和5种甲酯化方法(酸法、室温碱法、酸碱结合法、常规三氟化硼法和一步三氟化硼法),得到较优的蟹肉脂肪分析方法,并分析三疣梭子蟹肉脂肪酸组成特征。结果表明,最佳方法为Bligh-Dyer提取和常规三氟化硼甲酯化方法。采用此方法进行测定,得出三疣梭子蟹肉含20种脂肪酸,其中包括9种饱和脂肪酸、4种单不饱和脂肪酸和7种多不饱和脂肪酸,各占总脂肪酸含量的39.43%、16.92%和43.65%,各类特征脂肪酸分别为C16∶0(棕榈酸)、C18∶1(油酸)和C22∶6n3(DHA),其中n-3系/n-6系多不饱和脂肪酸比值为5.27,说明蟹肉富含n-3系多不饱和脂肪酸。本文说明螃蟹脂肪具有进一步开发利用的前景,为螃蟹的综合利用提供了参考,也为螃蟹脂肪的提取加工及工业应用提供依据。

In order to promote the deep processing of crab products,extraction and composition profiles of fat from Portunus trituberculatus were studied.In this study,four kinds of extraction method(Soxhlet extraction,Bligh-Dyer extraction,ultrasonication extraction,and microwave extraction)and five kinds of methyl ester method(acid catalyst method,alkali catalyst method under room temperature,method of combination with acid and alkali,conventional three fluoride boron method,and one step method of three fluoride boron)were compared,and the optimum analysis method was obtained,through which the fatty acid composition of Portunus trituberculatus was analyzed.The result suggested that the best method was the application of Bligh-Dyer extraction and conventional three fluoride boron method.The results showed that twenty components fatty acids were detected by GC-MS,9 components SFA,4 components MUFA and 7 componets PUFA,with their percentages 42.57%,14.91% and 42.52%,respectively.The dominated fatty acid in each category was C16∶0(palmitic acid),C18∶1(oleic acid)and C22∶6n3(DHA).The ratio of n-3/n-6 polyunsaturated fatty acids(PUFAs)was 5.27,indicating that this was a n-3 PUFA-rich food.This paper showed that there was the prospect of further development and utilization of crab fat.The research might provide reference for comprehensive utilization with crab fat,and theory base for process and its industrial application.