食品科学
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李冲冲,李子豪,柳余莉,戚向阳
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LI Chongchong, LI Zihao, LIU Yuli, QI Xiangyang
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摘要:
对鱼粉加工副产物中鱼油的精制进行研究,得到鱼粉加工副产物中鱼油精炼的最佳工艺:添加1%磷酸(体积分数60%)脱胶,3% NaOH(质量分数12%)溶液脱酸以及15%活性炭脱色,在85 ℃条件下减压蒸馏脱臭10 min。在精炼过程中,鱼油中饱和脂肪酸含量下降,其他脂肪酸含量变化较小。所制备鱼油的理化指标均达到精制鱼油一级要求,其中多不饱和脂肪酸总含量达到0.69 g/mL,二十二碳六烯酸和二十碳五烯酸含量分别为0.229 g/mL和0.121 g/mL。
关键词: 鱼粉加工副产物中鱼油, 脂肪酸组成, 精炼, 二十二碳六烯酸, 二十碳五烯酸
Abstract:
The refinement of fish oil from byproducts of fish meal processing was researched in this study. The optimal processing parameters for fish oil refinement were determined as follows: after adding 1% of 60% phosphoric acid for degumming, 3% of 12% NaOH for deacidification, and 15% of active carbon for decolorization, vacuum distillation 85 ℃ for 10 min for deodorization. After the refinement the amount of saturated fatty acids dropped, and other fatty acids were little changed; the total amount of polyunsaturated fatty acids (PUFA) was 0.69 g/mL and the contents of docosahexenoic acid (DHA) and eicosapentaenoic acid (EPA) were 0.229 g/mL and 0.121 g/mL, respectively. Physicochemical indexes of the refined oil accorded with quality requirements for first-grade refined fish oil.
Key words: fish oil from byproducts of fish meal processing, fatty acid composition, refinement, EPA, DHA
中图分类号:
TQ645.3
李冲冲,李子豪,柳余莉,戚向阳. 鱼粉加工副产物中鱼油的精炼及其脂肪酸组成分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201520036.
LI Chongchong, LI Zihao, LIU Yuli, QI Xiangyang. Refinement of Fish Oil from Byproducts of Fish Meal Processing and Its Fatty Acid Composition Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201520036.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201520036
https://www.spkx.net.cn/CN/Y2015/V36/I20/190