金枪鱼油精制及低温结晶法富集甘油三酯型EPA.DHA
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(1.浙江工商大学海洋食品研究院 杭州 310012;2.浙江省水产品加工技术研究联合重点实验室 杭州 310012)

作者简介:

郑飞洋(1996—),男,硕士生

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基金项目:

国家重点研发计划项目(2018YFC0311204)


Refinement of Tuna Oil and Enrichment of EPA and DHA as Triacylglycerols by Low Temperature Crystallization
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(1.Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012;2.Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012)

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    摘要:

    采用脱胶、脱酸、脱色、脱臭工艺精制金枪鱼油,探究低温结晶法对精制鱼油中甘油三酯型二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的富集效果。结果表明:精制鱼油各项指标均达到一级质量标准。其饱和脂肪酸含量下降,单不饱和脂肪酸和多不饱和脂肪酸含量有所上升,EPA和DHA含量分别为6.69%和16.46%;甘油三酯的含量为97.62%。低温结晶法最佳富集条件是:溶剂为乙腈与丙酮,结晶温度-50 ℃,乙腈与丙酮复配比1 ∶ 12(V/V),鱼油与复合溶剂(乙腈与丙酮)比7 ∶ 40(V/V),结晶时间150 min。在此条件下,多不饱和脂肪酸含量达51.61%,其中EPA与DHA含量分别为(12.83±0.34)%和(28.70±0.48)%,得率分别为(40.10±1.07)%和(36.52±2.53)%。

    Abstract:

    The tuna oil was refined by degumming, neutralization, bleaching and deodorization, and exploring the enrichment effect of low temperature crystallization method on triacylglycerols eicosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) in refined fish oil. The results showed that after the treatment of refining process, all physicochemical indexes of fish oil reached the quality criterion of first grade refined fish oil; the content of saturated fatty acids decreased, but the contents of monounsaturated fatty acids and polyunsaturated fatty acids increased, EPA and DHA were 6.69% and 16.46%, respectively; the content of triacylglycerols in refined fish oil were 97.62%; the optimum conditions of enrichment were determined: the solvent was acetonitrile and acetone, the crystallization temperature was -50 ℃, the ratio of acetonitrile to acetone was 1 ∶ 12 (V/V), the ratio of fish oil to compound solvent (acetonitrile and acetone) was 7 ∶ 40 (V/V), the crystallization time was 150 min. Under these conditions, the contents of EPA and DHA were (12.83±0.34)% and (28.70±0.48)%, respectively, with corresponding yields of (40.10±1.07)% and (36.52±2.53)%.

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郑飞洋,戴志远,崔益玮,郑振霄,朱凯,郭丽平.金枪鱼油精制及低温结晶法富集甘油三酯型EPA. DHA[J].中国食品学报,2022,22(3):147-158

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  • 收稿日期:2021-03-14
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  • 在线发布日期: 2022-04-13
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