酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析Optimization of enzymatic extraction of fish oil from sardine viscera and its quality analysis

为提高沙丁鱼加工副产物的利用率，以沙丁鱼内脏为原料，研究5种蛋白酶（胃蛋白酶、木瓜蛋白酶、中性蛋白酶、胰蛋白酶和碱性蛋白酶）对沙丁鱼内脏鱼油提取率的影响，并优选1种蛋白酶作为鱼油提取酶，以鱼油提取率为指标，通过单因素试验和正交试验确定沙丁鱼内脏鱼油提取的最佳工艺条件。对酶法提取的粗鱼油进行精制，对精制鱼油的理化指标和脂肪酸组成进行分析。结果表明：采用中性蛋白酶时，鱼油提取率最高；中性蛋白酶酶解提取沙丁鱼内脏鱼油的最佳工艺条件为料液比1∶ 1、加酶量1%、酶解时间2 h、酶解pH 7、酶解温度50 ℃，在此条件下沙丁鱼内脏鱼油提取率可达67.86%；粗鱼油经精制后，达到SC/T 3502—201...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Zhongguo youzhi
المؤلف الرئيسي:	蒋璇靓1,2，李鑫淼1，陈洪彬1,2，郭娟娟1,2，林娈1,2，郭凤仙1,2，郑宗平1,2 JIANG Xuanjing1,2, LI Xinmiao1, CHEN Hongbin1,2, GUO Juanjuan1,2, LIN Luan1,2, GUO Fengxian1,2, ZHENG Zongping1,2
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	中粮工科（西安）国际工程有限公司 2023-11-01
الموضوعات:	沙丁鱼；内脏；酶解法；鱼油；脂肪酸组成 sardine; viscera; enzymatic hydrolysis; fish oil; fatty acid composition
الوصول للمادة أونلاين:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231103&flag=1

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