响应面法优化酶法提取马鲛鱼油

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.

Optimization of Enzymatic Extraction Conditions of Spanish Mackerel Oil by Response Surface Methodology

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.