响应面法优化鲣鱼(Katsuwonus pelamis)内脏鱼油酶法提取工艺

Optimization of Enzymatic Extraction Technology of Fish Oil from Katsuwonus pelamis Viscera by Response Surface Methodology

为优化蛋白酶酶解鲣鱼内脏条件,提高鲣鱼加工利用率,以鲣鱼内脏为原料,以鱼油提取率为评价指标,采用生物酶解技术提取鲣鱼内脏鱼油,首先对酶进行筛选,其次通过单因素及响应面分析确定pH、酶解时间、酶解温度、液固比、酶添加量等对鲣鱼鱼油提取率的影响,并优化提取工艺。研究结果表明,胰蛋白酶、碱性蛋白酶、胃蛋白酶、木瓜蛋白酶、风味蛋白酶等五种蛋白酶对鲣鱼内脏中鱼油的提取率均有不同程度的提高,其中采用碱性蛋白酶处理的内脏鱼油提取率效果最佳,达到57.46%。此外,鲣鱼内脏中鱼油在pH8.40,酶解时间5.5 h,酶解温度55℃,液固比1∶1,酶添加量2.0%的条件下鱼油提取率最高,达到58.49%±0.45%。该研究为鲣鱼下脚料的进一步开发和综合利用提供了基础数据和理论依据。

In order to optimize the enzymolysis conditions of Katsuwonus pelamis viscera by protease and improve the utilization rate of Katsuwonus pelamis,the viscera of Katsuwonus pelamis was used as the raw material,and the fish oil extraction rate was used as the evaluation index.The Katsuwonus pelamis fish oil was extracted by bio-enzymatic technique through screening the best enzymes.The effects of pH value,enzymatic hydrolysis time,enzymatic hydrolysis temperature,liquid-solid ratio and enzyme addition amount on fish oil extraction rate in carp were determined through single factor and response surface experiment.The results showed that the extraction rates of fish oil from the viscera of carp were increased in different degrees by trypsin,alkaline protease,pepsin,papain and flavor protease.The extraction rate of visceral fish oil treated with alkaline protease was the best,reaching 57.46%.In addition,the fish oil in the Katsuwonus pelamis viscera had the highest fish oil extraction rate of 58.49%±0.45%under the conditions of pH8.40,enzymatic hydrolysis time 5.5 h,enzymatic hydrolysis temperature 55℃,liquid-solid ratio 1∶1 and enzyme addition 2.0%.This study provided basic data and theoretical basis for the further development and comprehensive utilization of Katsuwonus pelamis waste.