宝石鱼油的提取、精制及其脂肪酸组成的分析

食品科学 ›› 2006, Vol. 27 ›› Issue (7): 169-173.

宝石鱼油的提取、精制及其脂肪酸组成的分析

鲍丹, 陶宁萍, 刘茗柯

上海水产大学食品学院

出版日期:2006-07-15 发布日期:2011-09-29

Extraction and Refinement of Fish Oil from Scortum barcoo as well as Analysis of Its Fatty Acids

BAO Dan, Tao-Ning-Ping, LIU Ming-Ke

College of Food Science, Shanghai Fisheries University, Shanghai 200090, China

Online:2006-07-15 Published:2011-09-29

摘要/Abstract

摘要： 本文以宝石鱼内脏为实验材料,对其鱼油的提取与精制工艺参数、理化特性及脂肪酸组成进行了系统的研究。结果表明:宝石鱼内脏粗鱼油的提取方法为隔水蒸煮法,在85℃时提取40min;鱼油精制的方法是在粗鱼油中加入约1.75%的碱液(浓度为5%的氢氧化钠)。用此方法制得的宝石鱼油为清亮、淡黄色液体,各项理化指标均符合鱼油标准。实验进一步对粗鱼油和精制鱼油的脂肪酸组成进行了分析。

关键词: 宝石鱼, 提取, 精制, 脂肪酸

Abstract: With viscera of Scortum barcoo as material, extraction and refinement of fish oil from Scortum barcoo as well as itsfatty acid composition were systematically studied. Results showed that water bath was used as the method of crude oil extraction: under 85℃ and extract 40min. The method of refinement was by adding 5% caustic soda in order to neutralize free fatty acids, and the amount being added was 1.75% of viscera amount. Fish oil of Scortum barcoo viscera obtained is of clear and fresh yellow liquid; and its physicochemical properties index are all conformed to fish oil standard. Furthermore, the fatty acid compositions of crude oil and refined oil were all analyzed by gas chromatography.

Key words: Scrotum barcoo, extraction, refinement, fatty acid

鲍丹, 陶宁萍, 刘茗柯. 宝石鱼油的提取、精制及其脂肪酸组成的分析[J]. 食品科学, 2006, 27(7): 169-173.

BAO Dan, Tao-Ning-Ping, LIU Ming-Ke. Extraction and Refinement of Fish Oil from Scortum barcoo as well as Analysis of Its Fatty Acids[J]. FOOD SCIENCE, 2006, 27(7): 169-173.

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