挤压对南极磷虾渣中脂质留存的影响

刘志东1; 2; 陈雪忠2; 陈勇3; 曲映红4; 欧阳杰1; 刘勤2; 马庆保4; 黄洪亮2; *

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DOI:10.3969/j.issn.1005-6521.2016.10.021

食品研究与开发:2016,37(10):-

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挤压对南极磷虾渣中脂质留存的影响

刘志东1，2，陈雪忠2，陈勇3，曲映红4，欧阳杰1，刘勤2，马庆保4，黄洪亮2，*^1,2,3,4

(1.农业部渔业装备与工程技术重点实验室，中国水产科学研究院渔业机械研究所，上海200092;2.中国水产科学研究院东海水产研究所，上海200090;3.上海开创远洋渔业有限公司，上海200090;4.上海海洋大学食品学院，上海201306)

Effect of Extrusion on the Lipids Retained in the Solid of Antarctic Krill Extrudates

LIU Zhi-dong1，2，CHEN Xue-zhong2，CHEN Yong3，QU Ying-hong4，OUYANG Jie1，LIU Qin2，MA Qing-bao4，HUANG Hong-liang2，*^1,2,3,4

(1.Key Laboratory of Fishery Equipment and Engineering，Ministry of Agriculture of the People's Republic of China，Fishery Machinery and Instrument Research Institute，Chinese Academy of Fishery Sciences，Shanghai 200092，China;2.East China Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Shanghai 200090，China;3.Shanghai Kaichuang Deep Sea Fisheries Co.，Ltd.，Shanghai 200090，China;4.College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China)

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投稿时间：2015-04-19

中文摘要: 南极磷虾因其巨大的生物资源量，良好的营养和功能特性受到广泛关注。比较未经热处理南极磷虾和经热处理南极磷虾采用双螺杆挤压前后脂质含量和组成的变化，探索双螺杆挤压技术应用于南极磷虾单元加工的可行性。研究发现，两种处理方法的南极磷虾经过双螺杆挤压处理后，其饱和脂肪酸总含量减少，单不饱和脂肪酸总含量相对稳定，ω-3多不饱和脂肪酸总含量减少，ω-6多不饱和脂肪酸总含量增加。未经热处理的南极磷虾挤压前后脂质含量的变化1.74%小于经过热处理的南极磷虾挤压前后的脂质含量4.16%。试验结果表明，双螺杆挤压处理对南极磷虾固体部分脂质留存有较大的影响，其中经过热处理后的南极磷虾挤压后其固体部分的脂质改变较显著。

中文关键词: 双螺杆挤压南极磷虾固体部分脂质脂肪酸

Abstract:Antarctic krill（Euphausia Superba）is paid more attention for its large biomass，better nutritional and functional properties in recent years.Study demonstrated that Antarctic krill lipid differs from other dietary sources of omega-3 in that it contains a relatively high amount of omega-3 fatty acids linked with phospholipids. In order to exploring the feasibility of twin-screw extrusion used in unit processing of Antarctic krill，a comparative study was conducted in this paper on changes of the content and composition of lipids in Antarctic krill （heat treated and unheat treated）before and after extrusion.Experimental results showed that change of the lipid content in the extruded Antarctic krill 1.74%without heat treatment was less than the change of lipid content in the extruded Antarctic krill 4.16%with heat treatment.The total content of saturated fatty acid decreased. The total content of monosaturated fatty acid was relatively stable.The total content of polysaturated fatty acid decreased.The omega-6 polysaturated fatty acid increased.In conclusion，twin-screw extrusion had a great influence on the lipid content and composition in the solid of extruded Antarctic krill，had a greater influence on that of heat treated Antarctic krill extruded，especially.

keywords: twin-screw extrusion Antarctic krill solid lipid fatty acid

文章编号：201610021 中图分类号： 文献标志码：

基金项目:农业部渔业装备与工程技术重点实验室开放基金（2012002）；中央级公益性科研院所基本科研业务费专项资金（2011M06）；南极海洋生物资源开发利用专项（2010-2015）；国家“863”计划（2012AA092304）

作者	单位
刘志东1，2，陈雪忠2，陈勇3，曲映红4，欧阳杰1，刘勤2，马庆保4，黄洪亮2，*	1.农业部渔业装备与工程技术重点实验室，中国水产科学研究院渔业机械研究所，上海200092；2.中国水产科学研究院东海水产研究所，上海200090；3.上海开创远洋渔业有限公司，上海200090；4.上海海洋大学食品学院，上海201306

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LIU Zhi-dong1，2，CHEN Xue-zhong2，CHEN Yong3，QU Ying-hong4，OUYANG Jie1，LIU Qin2，MA Qing-bao4，HUANG Hong-liang2，*

1.Key Laboratory of Fishery Equipment and Engineering，Ministry of Agriculture of the People's Republic of China，Fishery Machinery and Instrument Research Institute，Chinese Academy of Fishery Sciences，Shanghai 200092，China；2.East China Sea Fisheries Research Institute，Chinese Academy of Fishery Sciences，Shanghai 200090，China；3.Shanghai Kaichuang Deep Sea Fisheries Co.，Ltd.，Shanghai 200090，China；4.College of Food Science and Technology，Shanghai Ocean University，Shanghai 201306，China

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