虹鳟鱼油的酶法提取工艺及其脂肪酸组成分析

Enzymatic extraction of rainbow trout oil and its fatty acid composition

以虹鳟鱼内脏为原料,采用酶法提取虹鳟鱼油。以虹鳟鱼油提取率为指标,在单因素实验的基础上,由响应面法优化酶法提取虹鳟鱼油工艺条件,并对虹鳟鱼油的脂肪酸组成进行分析。结果表明:酶法提取虹鳟鱼油的最佳工艺条件为采用木瓜蛋白酶、酶解温度61℃、酶解时间61 min、酶解pH 7. 0、加酶量2. 2%、液料比4∶1,在此条件下虹鳟鱼油提取率为88. 67%;提取得到的虹鳟鱼油呈浅黄色、稍有浑浊,具有鱼油腥味、无酸败味,酸价(KOH)和过氧化值分别为3. 68 mg/g和1. 75 mmol/kg,符合SC/T 3502—2016粗鱼油一级标准;虹鳟鱼油的主要不饱和脂肪酸为油酸19. 99%、亚油酸26. 75%、亚麻酸8. 93%、DHA 4. 48%、EPA 0. 97%。

With the viscera of rainbow trout as material,rainbow trout oil was extracted by enzymatic hydrolysis method. With the extraction rate of rainbow trout oil as an index,the extration conditions of rainbow trout oil by enzymatic hydrolysis method were optimized by response surface methodology based on single factor experiment,and the fatty acid composition of rainbow trout oil was analyzed. The results showed that the optimal conditions for extraction of rainbow trout oil were obtained as follows: with papain as enzyme,enzymolysis temperature 61 ℃,enzymolysis time 61 min,enzymolysis p H 7. 0,dosage of enzyme 2. 2% and liquid-solid ratio 4:1. Under these conditions,the extraction rate of rainbow trout oil was 88. 67%. The rainbow trout oil was light yellow,slightly turbid with fishy smell and no rancidity.The acid value and peroxide value of rainbow trout oil were 3. 68 mg KOH/g and 1. 75 mmol/kg,which met the standard of first grade crude fish oil( SC/T 3502—2016). The main unsaturated fatty acids in rainbow trout oil were oleic acid 19. 99%,linoleic acid 26. 75%,linolenic acid 8. 93%,DHA 4. 48%and EPA 0. 97%.