Zhongguo youzhi (Nov 2023)

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析Optimization of enzymatic extraction of fish oil from sardine viscera and its quality analysis

  • 蒋璇靓1,2，李鑫淼1，陈洪彬1,2，郭娟娟1,2，林娈1,2，郭凤仙1,2，郑宗平1,2 JIANG Xuanjing1,2, LI Xinmiao1, CHEN Hongbin1,2, GUO Juanjuan1,2, LIN Luan1,2, GUO Fengxian1,2, ZHENG Zongping1,2

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220545
Journal volume & issue
Vol. 48, no. 11
pp. 14 – 19

Abstract

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为提高沙丁鱼加工副产物的利用率，以沙丁鱼内脏为原料，研究5种蛋白酶（胃蛋白酶、木瓜蛋白酶、中性蛋白酶、胰蛋白酶和碱性蛋白酶）对沙丁鱼内脏鱼油提取率的影响，并优选1种蛋白酶作为鱼油提取酶，以鱼油提取率为指标，通过单因素试验和正交试验确定沙丁鱼内脏鱼油提取的最佳工艺条件。对酶法提取的粗鱼油进行精制，对精制鱼油的理化指标和脂肪酸组成进行分析。结果表明：采用中性蛋白酶时，鱼油提取率最高；中性蛋白酶酶解提取沙丁鱼内脏鱼油的最佳工艺条件为料液比1∶ 1、加酶量1%、酶解时间2 h、酶解pH 7、酶解温度50 ℃，在此条件下沙丁鱼内脏鱼油提取率可达67.86%；粗鱼油经精制后，达到SC/T 3502—2016精制鱼油的二级标准；精制鱼油中DHA含量为26.57%，EPA含量为2.64%，营养价值较高。In order to improve the utilization of processing by-products of sardine, sardine viscera was used as the experiment material to study the effects of five proteases, such as pepsin, papain, neutral protease, trypsin and alkaline protease on the extraction rate of fish oil, and one suitable protease was selected for the extraction of fish oil. Taking the extraction rate of sardine visceral fish oil as the index, the single factor experiment and orthogonal experiment were carried out to optimize the extraction conditions of fish oil from sardine viscera. In addition, the crude fish oil extracted from sardine viscera was refined, and the physicochemical indexes and fatty acid composition of the refined oil were analyzed. The results showed that the extraction rate of fish oil was the highest when neutral protease was used. The optimal extraction conditions were as follows: solid-liquid ratio 1∶ 1, neutral protease addition amount 1%, enzymatic hydrolysis time 2 h, enzymatic hydrolysis pH 7, and enzymatic hydrolysis temperature 50 ℃. Under the optimal conditions, the extraction rate of fish oil reached 67.86%. After refining, the obtained refined fish oil reached the secondary standard of SC/T 3502-2016. The contents of DHA and EPA in refined fish oil were 26.57% and 2.64%, respectively, indicating that sardine visceral fish oil had high nutritional value.

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