期刊论文

中文

食品与机械

1003-5788

2013

29

6

158-161+170

基金项目：湖北省教育厅高校产学研合资助项目（编号：C2010040）

本校为第一机构

以白鲢鱼头为原料,鱼油提取率为参考指标,利用中性蛋白酶提取鱼油。通过单因素试验研究各因素对酶解提取工艺的影响,根据单因素试验结果进行正交试验优化。结果表明,提取鱼油的最佳工艺参数为料液比1∶1.5(m∶m),酶解时间3h,酶添加量1.5%,酶解温度45℃,pH 值7.0,该条件下粗鱼油的提取率为74.8%。粗鱼油经过脱胶、脱酸、脱色、脱臭,得到精炼鱼油,测得其皂化值、过氧化值、碘价、酸价分别为188.22 mg KOH/kg、5.26 mmol/kg、130.31g/100g、3.27mg KOH/g,精炼鱼油色泽淡黄,腥味淡,澄清透亮。利用气相色谱仪测得精炼鱼油的DHA+EPA总量为4.57%。

Fish oil was extracted with Neutral protease, used silver carp head as raw material, and used fish oil extraction rate as inde xes. The effect of enzymatic extraction process was researched by single factor experiment and optimized by orthogonal experiments. The results showed that fish oil extracted optimum process condi- tions were： Solid liquid ratio 1 ： 1.5（m ： m）, enzymolysis time 3 h, enzyme dosage 1.5%, hydrolysis temperature 45℃, pH value 7.0. On this conditions, the extraction rate of crude fish oil is 74. 8%. Crude oil, which wa...