| 金枪鱼油的精炼工艺对脂肪酸组成的影响 |
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| 引用本文： | 刘书成,章超桦,洪鹏志,吉宏武.金枪鱼油的精炼工艺对脂肪酸组成的影响[J].广东海洋大学学报,2006,26(1):40-44. |
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| 作者姓名： | 刘书成 章超桦 洪鹏志 吉宏武 |
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| 作者单位： | 广东海洋大学食品科技学院,广东,湛江,524025 |
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| 摘 要： | 粗鱼油通过精炼可以除去非甘油三酯杂质成分,研究表明黄鳍金枪鱼鱼油精炼的工艺参数为:800 g/L的H3PO4脱胶,添加量为油量的1%(体积分数);300 g/L的NaOH脱酸,添加量为油量的2%(体积分数);活性土脱色,添加量为油量的10%(质量分数);85℃下减压蒸馏脱臭15 min。经过精炼,鱼油呈淡黄色,澄清透明,有淡鱼腥味,理化指标达到鱼油SC/T3502-2000标准的精制鱼油一级要求,精制鱼油中PUFA的总含量(w)达37.06%,DHA和EPA含量(w)分别为25.10%和4.45%。
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| 关 键 词： | 鱼油 精炼 脂肪酸 黄鳍金枪鱼 |
| 文章编号： | 1007-7995(2006)01-0040-05 |
| 修稿时间： | 2005年9月29日 |
Refining Process of Tuna Oil and Its Effect on Fatty Acid Composition |
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| LIU Shu-cheng,ZHANG Chao-hua,HONG Peng-zhi,JI Hong-wu.Refining Process of Tuna Oil and Its Effect on Fatty Acid Composition[J].Journal of Zhanjiang Ocean University,2006,26(1):40-44. |
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| Authors: | LIU Shu-cheng ZHANG Chao-hua HONG Peng-zhi JI Hong-wu |
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| Abstract: | The impurity of nonglyceride can be removed through refinement of crude fish oil.The results show that the optimal process parameters of refining crude fish oil are as follows: with 800 g/L H_3PO_4 to degumming, its adding amount is 1%;with 300 g/L NaOH to neutralization,its adding amount is 2%;with active earth to bleaching,its adding amount is 10%;the condition is 15 min in 85 ℃ with the vacuum distillation deodorization.The refined fish oil is yellow and transparent with very light fishlike smell.The physical and properties chemical achieve the first refined fish oil standard for SC/T3502-2000.The total content of polyunsaturated fatty acids is 37.06% in refined fish oil,the content of DHA and EPA is 25.10% and 4.45% respectively. |
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| Keywords: | fish oil refinement fatty acid Thunnus albacares |
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