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当前位置: 首页 > 文章 > 响应面法优化超临界CO_2萃取鲍鱼内脏油脂及其脂肪酸种类测定 食品科学 2015,36 (12) 153-159
Position: Home > Articles > Optimization of Supercritical CO_2 Extraction of Abalone Visceral Oil by Response Surface Methodology and Analysis of Fatty Acid Composition FOOD SCIENCE 2015,36 (12) 153-159

响应面法优化超临界CO_2萃取鲍鱼内脏油脂及其脂肪酸种类测定

作  者：
汤鹏;段海霞;夏金梅;翁武银;李倩
单  位：
集美大学食品与生物工程学院;宁波大学海洋学院教育部应用海洋生物技术重点实验室;中国海洋大学;国家海洋局
关键词：
超临界CO2;响应面;鲍鱼内脏;质谱
摘  要：
以鲍鱼内脏为原料,采用超临界CO2流体萃取油脂。根据萃取温度、萃取压力、静态萃取时间对油脂萃取率影响的结果,运用SAS 9.2统计学软件进行响应面试验设计,优化萃取条件。结果表明,超临界CO2萃取鲍鱼内脏油脂的最佳条件为:萃取压力31.2 MPa、萃取温度42.3℃、静态萃取时间9.4 min。在该条件下的实际萃取率为75.23%。将获得的油脂,利用超高效液相色谱-四极杆-飞行时间质谱检测,结果发现,萃取鲍鱼内脏油脂中共有39种不同碳链长度和双键数目的脂肪酸,其中饱和脂肪酸9种、单不饱和脂肪酸8种、多不饱和脂肪酸22种。
译  名：
Optimization of Supercritical CO_2 Extraction of Abalone Visceral Oil by Response Surface Methodology and Analysis of Fatty Acid Composition
作  者：
TANG Peng;DUAN Haixia;XIA Jinmei;WENG Wuyin;LI Qian;XU Jianzhong;LIN Yi;XU Chen;College of Food and Biological Engineering, Jimei University;School of Marine Sciences, Ningbo University;Key Laboratory of Marine Biogenetic Resources,Third Institute of Oceanography, State Oceanic Administration;
关键词：
supercritical CO2;;response surface methodology;;abalone viscera;;mass spectrometry
摘  要：
Supercritical CO2 was used to extract abalone visceral oil. To optimize the extraction conditions, the statistical software SAS 9.2 was applied to design the experiment with response surface methodology. The impacts of pressure, temperature, and time on extractability were investigated. It was found that the optimum extraction pressure, temperature and time were 31.2 MPa, 42.3 ℃ and 9.4 min, respectively. The extraction rate was 75.23% under the optimized conditions. Ultra performance liquid chromatography-quadrupole-time-of-flight mass spectrometry(UPLC-Q-TOF-MS) was then used to analyze the extracted oil. A total of 39 fatty acids with different lengths of carbon chain and numbers of double bonds were detected, including 9 kinds of saturated fatty acids, 8 kinds of monounsaturated fatty acids and 22 kinds of polyunsaturated fatty acids.

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