二步提取法中鱼内脏油的浸出工艺优化鲸感

易翠平 钟春梅

易翠平, 钟春梅. 二步提取法中鱼内脏油的浸出工艺优化鲸感[J]. 食品工业科技, 2013, (14): 242-245. doi: 10.13386/j.issn1002-0306.2013.14.071
引用本文: 易翠平, 钟春梅. 二步提取法中鱼内脏油的浸出工艺优化鲸感[J]. 食品工业科技, 2013, (14): 242-245. doi: 10.13386/j.issn1002-0306.2013.14.071
Optimization of Elopichthys Bambusa viscera oil leaching process in two-step extraction method[J]. Science and Technology of Food Industry, 2013, (14): 242-245. doi: 10.13386/j.issn1002-0306.2013.14.071
Citation: Optimization of Elopichthys Bambusa viscera oil leaching process in two-step extraction method[J]. Science and Technology of Food Industry, 2013, (14): 242-245. doi: 10.13386/j.issn1002-0306.2013.14.071

二步提取法中鱼内脏油的浸出工艺优化鲸感

doi: 10.13386/j.issn1002-0306.2013.14.071
基金项目: 

湖南省自然科学联合基金(13JJ9007); 科技部“十二五”支撑计划(2012BAD34B08); 湖南省重大专项(2011FJ1002); 长沙市科技局(K1203013-21);

详细信息
  • 中图分类号: TS254.9

Optimization of Elopichthys Bambusa viscera oil leaching process in two-step extraction method

  • 摘要: 以鳡鱼内脏为原料,采用单因素和正交实验设计L9(33)优化熬煮-浸出二步提取法中的浸出工艺参数。结果表明,100℃熬煮6~8min后,鱼渣按料液比2∶1(m/v)加入正己烷,反复提取4次,30min/次,鱼油提取率可达64.17%。鱼油呈棕黄色、浑浊态,有独特的鱼腥味,理化指标达到一级粗鱼油标准。精炼后,成品鱼油呈淡黄色,微浊,有淡鱼腥味;酸价0.07mg KOH/g,碘价140I2/100g,杂质0.07%,达到精制鱼油一级标准;过氧化值为6.26mmol/kg,不皂化物含量达1.74%,达到精制鱼油二级标准。 
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  • 收稿日期:  2013-02-01

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