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中国精品科技期刊2020
王共明,黄会,丁玉竹,等. 海参粉超临界CO2萃取脱脂工艺优化及对挥发性风味物质的影响[J]. 食品工业科技,2025,46(3):241−248. doi: 10.13386/j.issn1002-0306.2024020271.
引用本文: 王共明,黄会,丁玉竹,等. 海参粉超临界CO2萃取脱脂工艺优化及对挥发性风味物质的影响[J]. 食品工业科技,2025,46(3):241−248. doi: 10.13386/j.issn1002-0306.2024020271.
WANG Gongming, HUANG Hui, DING Yuzhu, et al. Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds[J]. Science and Technology of Food Industry, 2025, 46(3): 241−248. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020271.
Citation: WANG Gongming, HUANG Hui, DING Yuzhu, et al. Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds[J]. Science and Technology of Food Industry, 2025, 46(3): 241−248. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020271.

海参粉超临界CO2萃取脱脂工艺优化及对挥发性风味物质的影响

Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO2 Extraction and Its Effect on Volatile Flavor Compounds

  • 摘要: 本实验以海参粉为原料,以脱脂率为指标,采用单因素与正交试验优化了超临界 CO2萃取分离条件,通过气相色谱法检测萃取前后海参粉和萃取物中脂肪酸的组成变化,以顶空-气相色谱-离子迁移谱(HS-GC-IMS)考察超临界 CO2 萃取对挥发性风味物质的影响。结果表明:采用单因素与正交试验优化后得出超临界 CO2萃取的最佳条件为:萃取温度 60 ℃、萃取压力 40 MPa、萃取时间 2 h,在此条件下脱脂率为 57.6%±3.89%;海参粉、萃取后海参粉和萃取物中共检测出 25 种脂肪酸,其中萃取物中单不饱和脂肪酸含量占比明显较高,而花生四烯酸(ARA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)等多不饱和脂肪酸含量在萃取后海参粉中占比更高;HS-GC-IMS 定性检测到 70 种挥发性成分,萃取后海参粉中呈腥味或刺激性气味物质如二甲基硫醚、丁醛、反-2-丁烯醛、戊醛、庚醛、苯甲醛、戊醇、2-丁酮、2-己酮、3-己酮等物质含量比原料中含量明显减少,整体风味得到很大改善。因此,超临界 CO2萃取能够有效萃取分离出海参粉中脂类物质,同时去除大量腥味等挥发性成分。

     

    Abstract: In this study, supercritical CO2 extraction conditions for sea cucumber powder were optimized using single factor and orthogonal experimental design, with defatting rate as an indicator. The fatty acid composition of the sea cucumber powder before and after extraction as well as that in the supercritical CO2 extract were detected using gas chromatography, and supercritical CO2 extraction of volatile flavor substances was investigated using headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS). The results showed that the optimal conditions for supercritical CO2 extraction was optimized using single factor and orthogonal experiment, with an extraction temperature of 60 ℃, extraction pressure of 40 MPa, extraction time of 2 h, and a degreasing rate of 57.6%±3.89%. A total of 25 fatty acids were detected in the sea cucumber powder, extracted sea cucumber powder, and supercritical CO2 extract, with a higher proportion of monounsaturated fatty acids in the supercritical CO2 extract. In contrast, the proportions of polyunsaturated fatty acids such as arachidonic acid (ARA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were higher in the extracted sea cucumber powder. HS-GC-IMS led to the identification of 70 volatile components. Notably, substances with fishy or pungent odors such as dimethyl sulfide, butanal, E-2-butenal, pentanal, heptanal, benzaldehyde, pentanol, 2-butanone, 2-hexanone, 3-hexanone and other substances were significantly reduced in the extracted sea cucumber powder, substantially improving the overall flavor. Therefore, supercritical CO2 extraction can effectively separate lipids from sea cucumber powder, while removing a large amount of volatile components with fishy odors.

     

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