摘要
本文以宝石鱼内脏为实验材料,对其鱼油的提取与精制工艺参数、理化特性及脂肪酸组成进行了系统的研究。结果表明:宝石鱼内脏粗鱼油的提取方法为隔水蒸煮法,在85℃时提取40min;鱼油精制的方法是在粗鱼油中加入约1.75%的碱液(浓度为5%的氢氧化钠)。用此方法制得的宝石鱼油为清亮、淡黄色液体,各项理化指标均符合鱼油标准。实验进一步对粗鱼油和精制鱼油的脂肪酸组成进行了分析。
With viscera of Scortum barcoo as material, extraction and refinement of fish oil from Scortum barcoo as well as its fatty acid composition were systematically studied. Results showed that water bath was used as the method of crude oil extraction： under 85 ℃ and extract 40min. The method of refinement was by adding 5% caustic soda in order to neutralize flee fatty acids, and the amount being added was 1.75% of viscera amount. Fish oil of Scortum barcoo viscera obtained is of clear and fresh yellow liquid; and its physicochemical properties index are all conformed to fish oil standard. Furthermore, the fatty acid compositions of crude oil and refined oil were all analyzed by gas chromatography.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第7期169-173,共5页
Food Science
关键词
宝石鱼
提取
精制
脂肪酸
Scrotum barcoo
extraction
refinement
fatty acid
作者简介
鲍丹（1979-），女，硕士研究生，研究方向为食品营养与卫生。
