[1]黄惠莉,童记强,汪泳,等.响应面法优化酶法提取马鲛鱼油[J].华侨大学学报(自然科学版),2016,37(5):595-599.[doi:10.11830/ISSN.1000-5013.201605014]
　HUANG Huili,TONG Jiqiang,WANG Yong,et al.Optimization of Enzymatic Extraction Conditions of Spanish Mackerel Oil by Response Surface Methodology[J].Journal of Huaqiao University(Natural Science),2016,37(5):595-599.[doi:10.11830/ISSN.1000-5013.201605014]
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响应面法优化酶法提取马鲛鱼油()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第37卷
期数:
2016年第5期
页码:
595-599
栏目:
出版日期:
2016-09-20

文章信息/Info

Title:
Optimization of Enzymatic Extraction Conditions of Spanish Mackerel Oil by Response Surface Methodology
文章编号:
1000-5013(2016)05-0595-05
作者:
黄惠莉1;  童记强1;  汪泳2;  马赫1
1. 华侨大学 化工学院, 福建 厦门 361021;2. 惠安瑞芳食品有限公司, 福建 泉州 362131
Author(s):
HUANG Huili1;  TONG Jiqiang1;  WANG Yong2;  MA He1
1. College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; 2. Huian Ruifang Food Corporation Limited, Quanzhou 362131, China
关键词:
马鲛鱼油;  酶解;  脂肪酸;  响应面法
Keywords:
spanish mackerel oil;  enzymatic hydrolysis;  fatty acid;  response surface methodology
分类号:
TS224;TQ644
DOI:
10.11830/ISSN.1000-5013.201605014
文献标志码:
A
摘要:
为了提高马鲛鱼的综合利用价值,采用单因素实验和响应面优化实验对马鲛鱼下脚料中鱼油的提取工艺进行研究,并对其脂肪酸组成进行分析.结果表明:马鲛鱼油提取的适宜工艺条件是pH值为7,中性蛋白酶加酶量为1.5%,酶解时间为3 h,液固比为3∶1,酶解温度为52 ℃,马鲛鱼油提取率为75.38%.对马鲛鱼油的脂肪酸进行分析,共检出12种脂肪酸,其中,不饱和脂肪酸质量分数为54.13%,二十碳五烯酸(EPA)质量分数为8.40%,二十二碳六烯酸(DHA)质量分数为7.06%,EPA和DHA的质量分数较高.
Abstract:
In order to improve the comprehensive utilization value of spanish mackerel(Scomberomorus niphonius), the single factor and response surface optimization experiments were used to study the extraction process of oil from spanish mackerel waste and the fatty acid composition was also analyzed. Experiment results showed that: pH 7.5, dosage of neutral protease enzyme 1.5%, hydrolysis time 3 h, rate of liquid to material 3∶1, and hydrolysis temperature 52 ℃ were the optimal processing conditions. Under these conditions, the extraction rate of spanish mackerel oil was 75.38%. Furthermore, by fatty acid analysis of spanish mackerel oil, 12 kinds of fatty acids were determined. The unsaturated fatty acids were 54.13% of the total fatty acids, and EPA was 8.40%, DHA was 7.06%, which showed higher content of EPA and DHA.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期: 2015-09-28
通信作者: 黄惠莉(1962-),女,教授,主要从事海洋水产资源开发利用的研究.E-mail:hlhuang@hqu.edu.cn.
基金项目: 福建省重点科研资助项目(2013N0022)
更新日期/Last Update: 2016-09-20