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Position: Home > Articles > Aqueous Enzymatic Extraction of Fish Oil from Viscera of Channel Catfish (Ictalurus punctatus) FOOD SCIENCE 2010 (22) 75-80

水酶法提取斑点叉尾鮰内脏油的工艺研究

作  者：
陆剑锋;林琳;张伟伟;翁世兵;叶应旺;姜绍通
单  位：
合肥工业大学生物与食品工程学院
关键词：
斑点叉尾鮰;内脏;鱼油;水酶法
摘  要：
为提高鱼类加工废弃物的综合利用率,以斑点叉尾鮰内脏为原料,采用水酶法制备鱼油。结果表明:水酶法提取鱼油的最佳工艺条件为初始pH7.5、料液比1:1、加酶量3500U/g、酶解温度55℃、酶解时间0.5h,该条件下鱼油的提取率达到80.94%;提取到的鱼油(即粗鱼油)外观呈黄褐色,具有鱼腥味和轻微的酸败味,其过氧化值较低,而酸值相对较高;粗鱼油中的饱和脂肪酸相对含量为19.42%,单不饱和脂肪酸和多不饱和脂肪酸分别为61.76%和16.83%,∑n-3/∑n-6的脂肪酸比值达到3.63。表明斑点叉尾鮰内脏是生产鱼油的良好来源。
译  名：
Aqueous Enzymatic Extraction of Fish Oil from Viscera of Channel Catfish (Ictalurus punctatus)
作  者：
LU Jian-feng,LIN Lin,ZHANG Wei-wei,WENG Shi-bing,YE Ying-wang,JIANG Shao-tong (College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)
关键词：
Ictalurus punctatus;viscera;fish oil;aqueous enzymatic extraction method
摘  要：
Fish oil was extracted from the viscera of channel catfish (Ictalurus punctatus) by aqueous enzymatic extraction method. The optimum extraction parameters were as follows: initial hydrolysis pH 7.5, ratio of viscera to water 1:1, amount of papain 3500 U/g, hydrolysis temperature 55 ℃, hydrolysis time 0.5 h. Under these conditions, the extraction ratio of fish oil was up to 80.94%. The extracted fish oil (namely crude fish oil) was yellow-brown in appearance with fishy smell and light rancidity odor, and it had a lower peroxide value and high acid value. The relative content of the saturated fatty acids accounted for 19.42% of the total fatty acids. The relative content of monounsaturated fatty acids and polyunsaturated fatty acids were 61.76% and 16.83%, respectively. The ratio of n-3 to n-6 polyunsaturated fatty acids is 3.63. The above results show that the viscera of channel catfish are a good resource for fish oil production.

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