食品科学

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鲟鱼卵脂质的提取及脂肪酸组成分析

宋玉昆,李翼岑,祁立波,辛丘岩,夏永涛,宋 亮   

  1. 1.大连工业大学食品学院,辽宁 大连 116034;2.国家海洋食品工程技术研究中心,辽宁 大连 116034;
    3.杭州千岛湖鲟龙科技开发有限公司,浙江 杭州 311700
  • 出版日期:2016-07-25 发布日期:2016-07-26
  • 通讯作者: 宋 亮
  • 基金资助:

    “十二五”国家科技支撑计划项目(2014BAD04B09)

Extraction and Fatty Acid Composition of Lipid from Sturgeon Eggs

SONG Yukun, LI Yicen, QI Libo, XIN Qiuyan, XIA Yongtao, SONG Liang   

  1. 1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
    2. National Engineering Research Center of Seafood, Dalian 116034, China;
    3. Hangzhou Qiandaohu Xunlong Technology Development Co. Ltd., Hangzhou 311700, China
  • Online:2016-07-25 Published:2016-07-26
  • Contact: SONG Liang

摘要:

以西伯利亚鲟鱼卵为原料,比较不同提取方法对鲟鱼卵脂质提取率、脂肪酸及脂质组成的影响。采用索氏提取、酶辅助有机溶剂和超临界CO2三种不同的方法提取鲟鱼卵中的脂质,并分析鲟鱼卵脂肪酸组成及脂质组成。结果显示,不同提取方法对所得到的鲟鱼卵脂质的提取率和脂肪酸的相对含量有显著的影响(P<0.05),对鲟鱼卵脂质的脂肪酸种类和脂质组成没有显著影响(P>0.05)。索氏提取法的提取率为(23.71±1.82)%,中性蛋白酶酶解辅助有机溶剂法的提取率为(15.47±1.21)%,超临界CO2萃取法的提取率为(10.43±2.16)%。鲟鱼卵脂质中含有17 种脂肪酸,包括6 种饱和脂肪酸,4 种单不饱和脂肪酸,7 种多不饱和脂肪酸,其中总不饱和脂肪酸含量达到70%以上,多不饱和脂肪酸含量达到17%以上。不同提取方法提取鲟鱼卵脂质中均含有甘油三酯、胆固醇、极性脂质,其中甘油三酯相对含量达到89%以上。

关键词: 鲟鱼卵, 脂质提取, 脂肪酸组成

Abstract:

The effects of different extraction methods on lipid yield, fatty acid composition and lipid composition of
sturgeon (Acipenser baerii) eggs were investigated in this study. Lipid was extracted from fish eggs by using the Soxhlet
method, the enzyme-assisted solvent method and the supercritical carbon dioxide (SC-CO2) method, respectively. The
results showed that the different extraction methods had obvious effects on the lipid yield. The fatty acid compositions of
lipids extracted by different methods were slightly different, but the lipid composition of eggs was not significantly affected.
Soxhlet extraction with ethyl ether produced a lipid yield of (23.71 ± 1.82)% (on a dry matter basis). The lipid yield with
enzyme-assisted solvent extraction was (15.47 ± 1.21)% from the samples treated with neutral protease, whereas a lipid yield
of (10.43 ± 2.16)% was achieved by SC-CO2 extraction. A total of 17 fatty acids were found in lipid from eggs, including 6
saturated fatty acids, 4 monounsaturated fatty acids and 7 polyunsaturated fatty acids. The relative contents of unsaturated
and polyunsaturated fatty acids were more than 70% and 17%, respectively. There were three dominant lipid components
extracted from sturgeon eggs including triglycerides, cholesterol and polar lipids, irrespective of extraction methods.
Triglycerides accounted for more than 89% of the total lipids in sturgeon eggs.

Key words: sturgeon eggs, lipid extraction, fatty acid composition

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