【作者】 刘沙；

【导师】 邓放明；

【作者基本信息】 湖南农业大学 ， 食品科学， 2010， 硕士

【摘要】 鱼油是一种利用价值很高的天然保健食品,含有丰富的多不饱和脂肪酸,EPA和DHA是其成分中最有价值的活性成分。本文对斑点叉尾鮰鱼内脏脂肪团鱼油和鱼皮鱼油酶法提取工艺、鱼油脂肪酸制备工艺、尿素包合法富集鱼油中多不饱和脂肪酸的工艺进行了研究,为斑点叉尾鮰鱼油的开发利用提供理论和技术支持。取得的主要研究成果如下：(1)酶法提取斑点叉尾鮰鱼油工艺的研究：斑点叉尾鮰鱼内脏脂肪团及鱼皮分别用碱性蛋白酶、胰蛋白酶、中性蛋白酶处理,鱼油提取率分别为72.1%和78.6%、75.6%和81.3%、87.4%和89.8%,中性蛋白酶提取率最高,选取中性蛋白酶作为试验用酶。通过单因素试验和正交试验相结合,确定了酶法提取内脏脂肪团鱼油的最佳工艺参数：中性蛋白酶添加量为0.11%,酶解温度为50℃,酶解时间为4h,pH为7.0,在此条件下,鱼油提取率达到了91.5%。通过单因素试验和正交试验相结合,确定了中性蛋白酶法提取鱼皮鱼油的最佳工艺参数：中性蛋白酶添加量为0.20%,酶解温度为55℃,酶解时间为5h,PH为7.0,在此条件下,鱼油提取率达到了92.8%。(2)斑点叉尾鮰鱼鱼油脂肪酸制备工艺研究：影响鱼油脂肪酸制备的主要因素是KOH浓度、反应温度和反应时间。通过单因素试验和正交试验确定了鱼油脂肪酸制备的最佳工艺参数：KOH浓度0.2 mol/L、反应温度80℃、反应时间140min,在此条件下,得到的鱼油脂肪酸酸价为190.5。(3)尿素包合法富集斑点叉尾鮰鱼油中多不饱和脂肪酸工艺研究：通过单因素试验和正交试验相结合,尿素包合法富集内脏脂肪团鱼油中的多不饱和脂肪酸以及EPA和DHA的最佳工艺参数分别为：尿脂比3：1、溶剂与尿素的比4：1、结晶温度-10℃、结晶时间25h,富集内脏脂肪团得到的多不饱和脂肪酸百分含量为90.12%,EPA和DHA含量为9.16%；通过单因素试验和正交试验相结合,尿素包合法富集鱼皮鱼油中的多不饱和脂肪酸以及EPA和DHA的最佳工艺参数分别为：尿脂比3：1、溶剂与尿素的比5：1、结晶温度-10℃、结晶时间25h,富集鱼皮鱼油得到的多不饱和脂肪酸百分含量为88.56%,EPA和DHA含量为9.14%。更多还原

【Abstract】 Fish oil is a kind of natural functional food and its availability is high. It contains abundant polyunsaturated fatty acids. Its main active components are PUFA such as EPA and DHA. The extraction of the Ictalurus punctatus visceral fat and skin fish oil were studied. The preparation of Ictalurus punctatus fish oil fatty acids were studied. The enrichment of the visceral fat and skin fish oil PUFA by urea inclusion were also studied. These researches provide theoretical and technology supports for the utilization of Ictalurus punctatus by-products.(1) The study on the extraction technology of Ictalurus punctatus fish oil through enzymatic method:The extraction rates of alkaline protease, trypsin, neutral protease were 72.1% and 78.6%,75.6% and 81.3%,87.4% and 89.8%, neutral protease was suitable for the extraction processing of the Ictalurus punctatus visceral fat and fish skin as the experimental enzyme. Through single-factor experiments and orthogonal combination test, the best process parameters of the enzymatic extraction of the Ictalurus punctatus visceral fat fish oil by neutral protease enzyme was determined:neutrase adding volumes 0.11%, enzymolysis temperature 50℃, enzymolysis time 4h, pH value 7.0, Under this condition, the extraction rate of visceral fat fish oil reached 91.5%; Through single-factor experiments and orthogonal combination test, the best process parameters of the enzymatic extraction of the Ictalurus punctatus skin fish oil by neutral protease enzyme was determined:neutrase adding volumes 0.20%, enzymolysis temperature 55℃, enzymolysis time 5h, pH value 7.0, Under this condition, the extraction rate of visceral fat fish oil reached 12.8%.(2) The study on preparation of Ictalurus punctatus fish oil fatty acids:KOH concentration, reaction temperature, reaction time are the main factor that affect preparation of fish oil fatty acids. Through single-factor experiments and orthogonal combination test, the best process parameters of preparation of Ictalurus punctatus fish oil fatty acids was determined:KOH concentration 0.2mol/L, reaction temperature 80℃, reaction time 140min,Under this condition, fish oil fatty acid value is 190.5.(3)The study on the enrichment technology of Ictalurus punctatus visceral fat and skin fish oil PUFA through urea inclusion method:Through single-factor experiments and orthogonal combination test, the best process parameters of the urea inclusion enrichment of PUFA and EPA DHA from the Ictalurus punctatus visceral fat fish oil was determined: urea/oil 3:1,95% ethanol/urea 4:1, crystallization temperature-10℃, crystallization time 25h, percentage content of PUFA is 90.12%, percentage content of EPA and DHA is 9.16%; Through single-factor experiments and orthogonal combination test, the best process parameters of the urea inclusion enrichment of PUFA and EPA DHA from the Ictalurus punctatus skin fish oil was determined:urea/oil 3:1,95% ethanol/urea 5:1, crystallization temperature -10℃, crystallization time 25h, percentage content of PUFA is 88.56%, percentage content of EPA and DHA is 9.14%.更多还原