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22120031JournalofWuxiUniversityofLightIndustryVol.22No.1Jan.2003:1009-038X(2003)01-0086-04:2002-07-04;:2002-09-26.:(2001206203).:(1969-),,,,.,,,,,(,510300):,(PUFA),(TBHQ)VE3.,,:7080,40min,KNO36g/dL,10min;2PUFA;TBHQVE3.:;;;;;PUFA;:TS225.2:AStudiesonExtractingTechnologyandPreventingOxidizationofFishOilfromTilapiaVisceraWUYan2yan,LILai2hao,LILiu2dong,CHENPei2ji,YANGXian2qing,DIAOShi2qiang(NutritionandFoodTechnologyDivisionofSouthChinaSeaFisheriesResearchInstitute,Guangzhou510300,China)Abstract:Inthispaper,theprocessingprocedureofwastematerials2fishviscerawasinvestigated.ThetechnicalconditionsofextractingfishoilfromtilapiaviscerabysylviteboilingmethodandthemethodsofpurifyingPUFAoffishoilwerestudied.Oxidativeactivityoftherefinedfishoilandtheantioxida2tionfunctionsofthreeantioxidants,TBHQ,VE,andtea2polyphenolwerealsostudied.Throughorthogonalandcontrastexperimentats,itwasshowedthattheoptimaltechnicalconditionsofextractingfishoilcouldbesummarizedasfollows:hydrolysisattemperature7080for40min,with6g/dLofKNO3added,andthensaltingoutfor10min.TheeffectoffishoilPUFApurifyingbylowtemperature2sylviteethanolwasbetterthanbyureacover.Thefishoilisveryeasyoxidizedatroomtemperature.Tea2polyphenolwasofthestrongestantioxidativeagentintilapiaoil.Keywords:Tilapia;viscera;fishoil;extracting;refining;PUFA;antioxidativeactivity,,FAO,85,,.1957,40.,,,,85.8t[1].,.,,2.17%,8.58%,,20%.,,,.,(EPA)(DHA),[2,3]..,,.,.,(TBHQ)(VE).11.1:;:95%TEPTBHQVE.1.2,,,1mL,,4550,40g/dLKOHpH8;,;,(30004000r/min).,,4060,2%70g/dLNaOH,15min,,,;(11),6030min,.1.3(PUFA)2[4].:,1.55%,2.5g/dLKOH,30min,,,,,30%,pH23,,,,,.2:95%,,20min,;,,(-20)24h,;,1,,,.:300g1200g,,;100g100g,,,3h,-2024h,.,,2,,,.,,,PUFA.1.41.4.112,[5].1.4.211.4.3,.1.4.41GB/T55321995[6].1.4.51GB/T5009371996.1.4.61[7].1.4.7(TBARS)1,[7].1.5,TBHQVE,.,,;15min,(6070168h),.22.1[8,9],,,,.781:,.,,L9(3)4[10](1).,.1Tab.1Factorsandlevelsoforthogonalexperimentation//minKNO3/(g/dL)/min160702541027080405153809055620,,,.7080,,;3540min;KNO36g/dL;.,,,,.,:7080,40min,KNO36g/dL,10min.,2.,,.,,,,,,.2Tab.2Analysisresultsofthetilapiavisceraoilindexunderorthogonalexperimentationconditions/%/(mg/g)/(meq/kg)100g/gFAPUFA121.21.212.86123.2183.530.5221.41.252.79121.3584.730.9-15,8,2.0,1.010,6,5120--:FA.2.2PUFA2(PUFA),,,-20,.PUFA,2;2PUFA58.9%,EPADHA16.0%31.6%;PUFA60.6,EPADHA16.0%32.3%.,,PUFA.,,,2.,2PUFA.2.3,.Abou2GharbiaH.A,6524h,1[11,12].,65,(POV)(TBARS),3.3,65,,(POV)(TBARS),60h.3(TBHQVE),0.02%,VE,65,POVTBARS;120h,POV123.34meq/kg,TBARS18.9mol/g,VE,POV95.56meq/kg,TBARS13.86mol/g,.TBHQ,60h,TBHQPOV8.84meq/kg,TBARS5.55mol/g,8822POV8.97meq/kg,TBARS6.04mol/g,,,.TBHQ,TBHQ,TBHQ,,TBHQ,,,,.365POVTBARSTab.3Effectofdifferentantioxidantsontheperoxidevalue(POV)and22thiobarbituricacid2reactivesubstancesvalue(TBARS)ofTilapiaoilstoredat65/hPOV/(meq/kg)TBHQ0.02%VE0.02%0.02%TBARS/(mol/g)TBHQ0.02%VE0.02%0.02%02.822.812.822.824.114.124.144.162419.217.2516.407.237.844.146.884.236067.438.8436.878.9712.35.5510.206.04120123.3428.5195.5630.7018.97.1313.868.85168251.2258.20187.5864.2124.710.2022.1413.5631),,:7080,40min,KNO36g/dL,10min.(PUFA),58.9%.,,,,,,.2),,,.,,.:,.:[1],.[J].,1994,(4):10-11.[2],.[J].,1991,13(3):137-140.[3].2[M].:,1981.12.[4],,.[M].:,2002.[5]BlighEG,DyerWJ.Amethodoftotallipidextractionandpurification[J].CanJBiochphys,1959,(37):911-917.[6].()[M].:,1997.[7],.[M].:,1987.744-756.[8],,.[J].,1989,11(6):251-253.[9],,.[J].,1999,19(3):39.[10].[M].:,1979.[11]UdayaNWanasundara,FereidoonShahidi.Antioxidantandpro2oxidantactivityofgreenteaextractsinmarineoils[J].FoodChemistary,1998,63:335-342.[12]Abou2GharbiaHA,ShehataAAY,YoussefM,etal.Oxidativestabilityofsesamepaste[J].JournalofFoodLipids,1996,(3):129-137.(:)981:
本文标题:罗非鱼油的制取工艺及其氧化防止方法
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