中华草龟内脏油的水酶法提取及其不同部位脂质组成分析queous enzymatic extraction of viscera oil and lipid composition in different parts of Chinemys reevesiis

Abstract

采用单因素实验对水酶法提取中华草龟内脏油工艺进行优化，采用气相色谱-质谱联用（GC-MS）和超高效液相色谱-电喷雾电离-四极杆时间质谱法（UPLC-ESI-Q-TOF-MS）分析中华草龟内脏、脂肪块、卵、肌肉脂质的脂肪酸组成、脂质组成。结果表明，水酶法提取中华草龟内脏油最优工艺条件为使用碱性蛋白酶、酶解时间0.5 h、酶添加量（以内脏粉质量计）0.5%、酶解温度55 ℃、pH 7、料液比1∶ 4，在此条件下提油率为（66.56±1.25）%。中华草龟4个部位脂质中检出包括异构体在内的16种脂肪酸，检出139种脂质成分，主要为甘三酯，还有少量的磷脂、鞘磷脂和甘二酯。主成分分析表明，脂肪块和内脏中的脂质成分相似，而与卵、肌肉中脂质组成有较大差异。综上，中华草龟脂质具有作为食用油脂开发的潜力。 The aqueous enzymatic extraction conditions of oil from viscera of Chinemys reevesiis were optimized by single factor experiment, and the fatty acid composition and lipid composition of viscera, fat, egg and meat of Chinemys reevesiis were analyzed by GC-MS and UPLC-ESI-Q-TOF-MS,respectively. The results showed that a high yield ((66.56±1.25)%) of Chinemys reevesiis viscera oil extracted by aqueous enzymatic method were obtained under the optimal conditions of Alkaline protease dosage 05%(based on the mass of viscera) , enzymolysis time 0.5 h, enzymolysis temperature 55 ℃, pH 7 and solid-liquid ratio 1∶ 4. A total of 16 fatty acids including isomers were detected from the four parts of Chinemys Reevesiis,and 139 lipid components were detected. In the lipid triglyceride was the most, and there were small amounts of diglycerides, phospholipids and sphingolipids. Through principal component analysis, it was found that the lipid compositions in fat and viscera were similar, but it was different from those in egg and meat.It was concluded that Chinemys reevesiis lipid had the development potential to be used as edible oil.

Keywords

• 中华草龟；水酶法；超高效液相色谱-电喷雾电离-四极杆飞行时间质谱 （uplc-esi-q-tof-ms）；脂质组成
• chinemys reevesiis; aqueous enzymatic method; ultra performance liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectrometry (uplc-esi-q-tof-ms); lipid composition