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食品研究与开发:2017,38(1):112-116
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酶解法提取大黄鱼内脏鱼油的工艺研究
张喆,梁鹏*,许艳萍,孙雨晖
(福建农林大学 食品科学学院,福建 福州 350002)
Study on Enzymatic Extraction Technology of Oil from Large Yellow Croaker Viscera
ZHANG Zhe, LIANG Peng*, XU Yan-ping, SUN Yu-hui
(College of Food Science,Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China)
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投稿时间:2016-04-11    
中文摘要: 以大黄鱼内脏为原料,研究了碱性蛋白酶酶解法提取大黄鱼内脏中鱼油的效果。以大黄鱼内脏鱼油提取率 为指标,考察了料夜比、酶添加量、pH 值、酶解温度和酶解时间对鱼油提取率的影响,并采用正交试验化了酶解工艺 条件。结果表明:最佳酶解提取鱼油的条件为:料液比 1 ∶ 8(g/mL)、酶添加量 1 250 U/g、pH 值为 8.5、酶解温度 50 ℃、 酶解时间 2 h,在上述条件下,大黄鱼内脏鱼油的提取率高达 72.45 %,而且所提取得到的鱼油符合国家二级精制鱼油 的标准。
中文关键词: 大黄鱼  内脏  鱼油  酶解法
Abstract:The fish oil was extracted from the viscera of large yellow croaker by alkaline protease enzymatic hy- drolysis method.As the extraction rate of fish oil as the experimental index to analyzed the effects of materials/ water ratio, amounts of enzyme,pH value, enzymolysis temperature and enzymolysis time. The enzymatic ex- traction of fish oil was optimized by orthogonal experiments. The results showed that the optimal extraction con-ditions were as follows: amount of enzyme was 1 250 U/g at pH 8.5, the materials/water ratio was 1 ∶ 8(g/mL) and lasted for 2 hours at 50 ℃. Under these conditions, the extraction rate of fish oil could reach up to 72.45 %, which can be accordance with the national standard of secondary refined fish oil.
文章编号:201701026     中图分类号:    文献标志码:A
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