WU Xinyu, ZHANG Chuanqi, YAO Zheng, et al. Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis[J]. Science and Technology of Food Industry, 2025, 46(7): 169−177. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030369.
Citation: WU Xinyu, ZHANG Chuanqi, YAO Zheng, et al. Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis[J]. Science and Technology of Food Industry, 2025, 46(7): 169−177. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030369.

Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis

More Information
  • Received Date: March 24, 2024
  • Available Online: February 07, 2025
  • In this work, the crude fish oil was extracted from snakehead viscera by ultrasound-assisted n-hexane extraction, and the process conditions were optimized through single factor experiments and orthogonal experiments. Then, the physicochemical indexes as well as volatile flavor components of the obtained crude fish oil were evaluated. The results showed that the optimal extraction conditions of crude fish oil from snakehead viscera were determined as follows: Ultrasound temperature of 50 ℃, ultrasound time of 50 min, ultrasound power of 300 W, liquid to material ratio of 3:1 mL/g. Under the optimal conditions, the yield of crude fish oil from snakehead viscera was 79.80%. The crude fish oil obtained by ultrasound-assisted solvent extraction had good physical and chemical properties with lower acid value and anisidine value compared to those obtained by traditional water-boiling extraction or solvent extraction. The crude fish oil was rich in unsaturated fatty acids (64.95%), including oleic acid 23.67%, linoleic acid 24.29%, and a total content of EPA and DHA of 8.84%. Besides, the volatile flavor components of crude fish oil were mainly inorganic sulfides, methyl groups, aromatic components and organic sulfides. Ultrasonic-assisted extraction of snakehead visceral fish oil possessed an excellent yield and unique volatile flavor substances, and could delay oxidation rancidity, and increase the content of unsaturated fatty acids in crude fish oil in a certain extent.
  • [1]
    李凯. 山东省乌鳢养殖产业发展分析[J]. 渔业信息与战略,2021,36(2):96−103. [LI K. Development of Channa argus in aquaculture Shandong Province[J]. Fishery Information & Strategy,2021,36(2):96−103.]

    LI K. Development of Channa argus in aquaculture Shandong Province[J]. Fishery Information & Strategy, 2021, 36(2): 96−103.
    [2]
    王丹, 吴反修. 2023中国渔业统计年鉴[M]. 北京. 中国农业出版社, 2023. [WANG D, WU F X. China fishery statistical yearbook[M]. Beijing. Chinese Agricultural Press. 2023.]

    WANG D, WU F X. China fishery statistical yearbook[M]. Beijing. Chinese Agricultural Press. 2023.
    [3]
    FATAHI S, SOHOULI M H, MAGALHAES E I D, et al. Comparing the effects of docosahexaenoic and eicosapentaenoic acids on cardiovascular risk factors:Pairwise and network meta-analyses of randomized controlled trials[J]. Nutrition, Metabolism, and Cardiovascular Diseases:NMCD,2023,33(1):11−21. doi: 10.1016/j.numecd.2022.09.013
    [4]
    ESTIASIH T, AHMADI K, ALI D Y, et al. Valorisation of viscera from fish processing for food industry utilizations[J]. IOP Conference Series. Earth and Environmental Science,2021,924(1):12024. doi: 10.1088/1755-1315/924/1/012024
    [5]
    郑学超. 章鱼副产物中鱼油的提取方法研究[D]. 保定:河北农业大学, 2018. [ZHENG X C. Study on fish oil extraction technology of octopus by-product[D]. Baoding:Hebei Agricultural University, 2018.]

    ZHENG X C. Study on fish oil extraction technology of octopus by-product[D]. Baoding: Hebei Agricultural University, 2018.
    [6]
    袁雅雯. 栀子果油的超声辅助水酶法提取及其纳米乳液制备的研究[D]. 杭州:浙江科技学院, 2023. [YUAN Y W. Study on ultrasound-assisted aqueous enzymatic extraction of gardenia fruit (Gardenia jasminoids Ellis) oil and preparation of nanoemulisions[D]. Hangzhou:Zhejiang University of Science and Technology, 2023.]

    YUAN Y W. Study on ultrasound-assisted aqueous enzymatic extraction of gardenia fruit (Gardenia jasminoids Ellis) oil and preparation of nanoemulisions[D]. Hangzhou: Zhejiang University of Science and Technology, 2023.
    [7]
    DELGADO G M J, SANCHEZ G M M, GARCIA M M V, et al. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy[J]. Ultrasonics Sonochemistry,2017,36(1):226−235.
    [8]
    ZHANG Z S , WANG L J , LI D . Ultrasound-assisted extraction of oil from flaxseed[J]. Separation and Purification Technology, 2008, 62(1):192−198.
    [9]
    MAI T T H, CHOI Y, PARK H, et al. Green ultrasound-assisted extraction of fish oil from rainbow trout intestines and purification with adsorbents[J]. Applied Biological Chemistry,2023,66(1):80. doi: 10.1186/s13765-023-00839-6
    [10]
    ARIAS L, MARQUEZ D M, ZAPATA J E. Quality of red tilapia viscera oil (Oreochromis sp.) as a function of extraction methods[J]. Heliyon,2022,8(5):1596−1608.
    [11]
    晏小霞, 王祝年, 王茂媛, 等. 五种不同提取方法益智果实挥发油化学成分分析[J]. 亚太传统医药,2023,19(8):28−35. [YAN X X, WANG Z N, WANG M Y, et al. Composition analiysis of volatile oils from Alpinia oxyphylla fruits extracted by different methods[J]. Asis-Pacific Traditional Medicine,2023,19(8):28−35.]

    YAN X X, WANG Z N, WANG M Y, et al. Composition analiysis of volatile oils from Alpinia oxyphylla fruits extracted by different methods[J]. Asis-Pacific Traditional Medicine, 2023, 19(8): 28−35.
    [12]
    赵玉欣, 韩丽娟, 葛世鹏, 等. 基于GC-IMS分析不同提取方法对藏羊油脂挥发性风味的影响[J/OL]. 中国油脂, 1−15. [2025-01-02]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230517. [ZHAO Y X, HAN L J, GE S P, et al. Analysis of the influence of different extraction methods on the volatile flavor of Tibetan sheep oil based on GC-IMS[J/OL]. China Oils and Fats, 2024, 1−15[2025-01-02]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230517.]

    ZHAO Y X, HAN L J, GE S P, et al. Analysis of the influence of different extraction methods on the volatile flavor of Tibetan sheep oil based on GC-IMS[J/OL]. China Oils and Fats, 2024, 1−15[2025-01-02]. https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230517.
    [13]
    徐咏菁, 陈文宇初, 田方, 等. 不同提取方式下小黄鱼下脚料粗鱼油脂肪酸组成及挥发性风味成分的变化[J]. 现代食品科技,2023,39(11):253−262. [XU Y Q, CHEN W Y C, TIAN F, et al. Changes of fatty acid composition and volatile flavor components of crude fish oil from Larimichthys polyactis scraps under different extraction methods[J]. Modern Food Science and Technology,2023,39(11):253−262.]

    XU Y Q, CHEN W Y C, TIAN F, et al. Changes of fatty acid composition and volatile flavor components of crude fish oil from Larimichthys polyactis scraps under different extraction methods[J]. Modern Food Science and Technology, 2023, 39(11): 253−262.
    [14]
    张权, 吴思纷, 宁舒娴, 等. 3种淡水鱼内脏粗鱼油品质及挥发性风味成分分析比较[J]. 食品工业科技,2023,44(2):342−351. [ZHANG Q, WU S F, NING S X, et al. Analysis and comparison on the quality and volatile flavor components of crude fish oil from the viscera of three freshwater fishes[J]. Science and Technology of Food Industry,2023,44(2):342−351.]

    ZHANG Q, WU S F, NING S X, et al. Analysis and comparison on the quality and volatile flavor components of crude fish oil from the viscera of three freshwater fishes[J]. Science and Technology of Food Industry, 2023, 44(2): 342−351.
    [15]
    张权, 王为, 吴思纷, 等. 黑鱼油精制过程中品质及风味成分变化[J]. 食品科学,2023,44(12):208−216. [ZHANG Q, WANG W, WU S F, et al. Changes in the quality and flavor components of snakehead fish oil during refining process[J]. Food Science,2023,44(12):208−216.] doi: 10.7506/spkx1002-6630-20220816-192

    ZHANG Q, WANG W, WU S F, et al. Changes in the quality and flavor components of snakehead fish oil during refining process[J]. Food Science, 2023, 44(12): 208−216. doi: 10.7506/spkx1002-6630-20220816-192
    [16]
    付雪媛, 钟宏, 宋文山, 等. 章鱼内脏鱼油的提取及品质分析[J]. 中国油脂, 2020, 45(5):17−22. [FU X Y, ZHONG H, SONG W S, et al. Extraction and quality analysis of octopus viscera fish oil[J]. China Oils and Fats, 2020, 45(5):17−22.]

    FU X Y, ZHONG H, SONG W S, et al. Extraction and quality analysis of octopus viscera fish oil[J]. China Oils and Fats, 2020, 45(5): 17−22.
    [17]
    江鑫, 陈倩媛, 俞文韬, 等. LCMS-IT-TOF测定不同脂肪酸结构食用油中的羰基化合物[J]. 食品工业科技,2019,40(21):231−238,244. [JIANG X, CHEN Q Y, YU W T, et al. Determination of carbonyl compounds in edible oils with different fatty acid compositions by LCMS-IT-TOF[J]. Science and Technology of Food Industry,2019,40(21):231−238,244.]

    JIANG X, CHEN Q Y, YU W T, et al. Determination of carbonyl compounds in edible oils with different fatty acid compositions by LCMS-IT-TOF[J]. Science and Technology of Food Industry, 2019, 40(21): 231−238,244.
    [18]
    王正云, 李婷, 刘子潇, 等. 不同贮藏温度下草鱼内脏鱼油品质变化[J]. 食品工业科技,2023,44(1):362−368. [WANG Z Y, LI T, LIU Z X, et al. Quality changes of grasscarp visceral fish oil under different storage temperatures[J]. Science and Technology of Food Industry,2023,44(1):362−368.]

    WANG Z Y, LI T, LIU Z X, et al. Quality changes of grasscarp visceral fish oil under different storage temperatures[J]. Science and Technology of Food Industry, 2023, 44(1): 362−368.
    [19]
    洪晴悦, 张玉. 超声波辅助提取牡丹籽毛油的工艺优化及脂肪酸组成分析[J]. 食品与发酵工业,2018,44(3):159−164. [HONG Q Y, ZHANG Y. Optimization of ultrasonic-assisted extraction of peony seed oil and its fatty acid composition[J]. Food and Fermentation Industries,2018,44(3):159−164.]

    HONG Q Y, ZHANG Y. Optimization of ultrasonic-assisted extraction of peony seed oil and its fatty acid composition[J]. Food and Fermentation Industries, 2018, 44(3): 159−164.
    [20]
    权煜, 刘学强, 赵丹丹, 等. 超声辅助提取油莎豆油的工艺优化及品质分析[J]. 食品工业科技,2024,45(10):207−216. [QUAN Y, LIU X Q, ZHAO D D, et al. Process optimization and quality research of oil extraction from tiger nut (Cyperus esculentus L.) using ultrasonic-assisted extraction[J]. Science and Technology of Food Industry,2024,45(10):207−216.]

    QUAN Y, LIU X Q, ZHAO D D, et al. Process optimization and quality research of oil extraction from tiger nut (Cyperus esculentus L.) using ultrasonic-assisted extraction[J]. Science and Technology of Food Industry, 2024, 45(10): 207−216.
    [21]
    POKHREL N, VVABBINA P K, PALA N. Sonochemistry:science and engineering[J]. Ultrasonics Sonochemistry,2016,29:104−128. doi: 10.1016/j.ultsonch.2015.07.023
    [22]
    CHEN R Z, LI S Z, LIU C M, et al. Ultrasound complex enzymes assisted extraction and biochemical activities of polysaccharides from Epimedium leaves[J]. Process Biochemistry,2012,47(12):2040−2050. doi: 10.1016/j.procbio.2012.07.022
    [23]
    王新宇, 王欣欣, 位正鹏, 等. 超声波辅助提取金枪鱼蒸煮液鱼油工艺研究及品质分析[J]. 水产科技情报,2022,49(2):82−90. [WANG X Y, WANG X X, WEI Z P, et al. Research on ultrasonic-assisted extraction technology and quality analysis of fish oil from Zhoushan tuna cooking liquor[J]. Fisheries Science & Technology Information,2022,49(2):82−90.]

    WANG X Y, WANG X X, WEI Z P, et al. Research on ultrasonic-assisted extraction technology and quality analysis of fish oil from Zhoushan tuna cooking liquor[J]. Fisheries Science & Technology Information, 2022, 49(2): 82−90.
    [24]
    汪学荣, 周玲, 吴青. 三文鱼油超声波辅助提取工艺及脂肪酸组成分析[J]. 中国油脂,2019,44(2):23−26. [WANG X R, ZHOU L, WU Q. Ultrasound-assisted extraction of salmon oil and its fatty acid composition[J]. China Oils and Fats,2019,44(2):23−26.] doi: 10.3969/j.issn.1003-7969.2019.02.006

    WANG X R, ZHOU L, WU Q. Ultrasound-assisted extraction of salmon oil and its fatty acid composition[J]. China Oils and Fats, 2019, 44(2): 23−26. doi: 10.3969/j.issn.1003-7969.2019.02.006
    [25]
    严小平, 童建颖, 胡文浪, 等. 超声波辅助提取枇杷仁油最佳工艺的研究[J]. 中国粮油学报,2017,32(2):94−97. [YAN X P, TONG J Y, HU W L, et al. Optimal process of extracting loquat seed oil assisted by ultrasonic wave[J]. Journal of the Chinese Cereals and Oils Association,2017,32(2):94−97.] doi: 10.3969/j.issn.1003-0174.2017.02.016

    YAN X P, TONG J Y, HU W L, et al. Optimal process of extracting loquat seed oil assisted by ultrasonic wave[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(2): 94−97. doi: 10.3969/j.issn.1003-0174.2017.02.016
    [26]
    赵保堂, 孙栋, 刘东, 等. 虹鳟鱼油的超声波辅助法提取及其脂肪酸组成分析[J]. 中国油脂,2019,44(3):20−24. [ZHAO B T, SUN D, LIU D, et al. Ultrasound-assisted extraction of rainbow trout oil and its fatty acid composition[J]. China Oils and Fats,2019,44(3):20−24.] doi: 10.3969/j.issn.1003-7969.2019.03.005

    ZHAO B T, SUN D, LIU D, et al. Ultrasound-assisted extraction of rainbow trout oil and its fatty acid composition[J]. China Oils and Fats, 2019, 44(3): 20−24. doi: 10.3969/j.issn.1003-7969.2019.03.005
    [27]
    侯化国, 王玉民. 正交试验法[M]. 长春:吉林人民出版社, 1985. [HOU H G, WANG Y M. Orthogonal experiment method[M]. Changchun: Jilin People's Press. 1985.]

    HOU H G, WANG Y M. Orthogonal experiment method[M]. Changchun: Jilin People's Press. 1985.
    [28]
    李笑, 余佶, 余兆硕, 等. 鳙鱼内脏油超声辅助提取及其理化特性[J]. 吉首大学学报(自然科学版),2017,38(1):49−55. [LI X, YU J, YU Z S, et al. Ultrasound-assisted extraction of bighead crap viscera oil and its physiochemical properties[J]. Journal of Jishou University (Natural Science Edition),2017,38(1):49−55.]

    LI X, YU J, YU Z S, et al. Ultrasound-assisted extraction of bighead crap viscera oil and its physiochemical properties[J]. Journal of Jishou University (Natural Science Edition), 2017, 38(1): 49−55.
    [29]
    高娟, 楼乔明, 杨文鸽, 等. 超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J]. 中国粮油学报,2014,29(2):53−56,61. [GAO J, LOU Q M, YANG W G, et al. Ultrasonic-assisted extraction of oil from squid liver and analysis of fatty acid composition[J]. Journal of the Chinese Cereals and Oils Association,2014,29(2):53−56,61.]

    GAO J, LOU Q M, YANG W G, et al. Ultrasonic-assisted extraction of oil from squid liver and analysis of fatty acid composition[J]. Journal of the Chinese Cereals and Oils Association, 2014, 29(2): 53−56,61.
    [30]
    单钱艺. 中华鳖加工副产物中油脂加工精炼及抗氧化的研究[D]. 上海:上海海洋大学, 2023. [SHAN Q Y. Research on oil refining and anti-oxidation in by-products of Chinese Softshell Turtle[D]. Shanghai:Shanghai Ocean University, 2023.]

    SHAN Q Y. Research on oil refining and anti-oxidation in by-products of Chinese Softshell Turtle[D]. Shanghai: Shanghai Ocean University, 2023.
    [31]
    朱晋萱. 茶叶籽制油过程中油的品质变化研究[D]. 无锡:江南大学, 2013. [ZHU J X. Research on the quality change of tea seed oil in oil extraction process[D]. Wuxi:Jiangnan University, 2013.]

    ZHU J X. Research on the quality change of tea seed oil in oil extraction process[D]. Wuxi: Jiangnan University, 2013.
    [32]
    宋恭帅, 张蒙娜, 彭茜, 等. 不同贮藏温度下鱼油品质的变化[J]. 食品科学,2018,39(21):237−244. [SONG G R, ZHANG M N, PENG Q, et al. Quality changes in crude and refined fish oil at different storage temperatures[J]. Food Science,2018,39(21):237−244.] doi: 10.7506/spkx1002-6630-201821036

    SONG G R, ZHANG M N, PENG Q, et al. Quality changes in crude and refined fish oil at different storage temperatures[J]. Food Science, 2018, 39(21): 237−244. doi: 10.7506/spkx1002-6630-201821036
    [33]
    栾霞, 祖丽亚, 樊铁. 食用油脂中p-茴香胺值的测定[J]. 中国油脂,2006,31(11):38−40. [LUAN X, ZU Y L, FAN T. Detemination of p-anisidine value for edible oils and fats[J]. China Oils and Fats,2006,31(11):38−40.] doi: 10.3321/j.issn:1003-7969.2006.11.010

    LUAN X, ZU Y L, FAN T. Detemination of p-anisidine value for edible oils and fats[J]. China Oils and Fats, 2006, 31(11): 38−40. doi: 10.3321/j.issn:1003-7969.2006.11.010
    [34]
    张延秀, 张建全, 臧秀瑞, 等. 鱼油多不饱和脂肪酸的制备及降脂功能研究[J]. 食品工业,2023,44(5):96−99. [ZHANG Y X, ZHANG J Q, ZANG X R, et al. Study on the preparation of polyunsaturated fatty acids from fish oil and their blood lipid reducing function[J]. Food Industry,2023,44(5):96−99.]

    ZHANG Y X, ZHANG J Q, ZANG X R, et al. Study on the preparation of polyunsaturated fatty acids from fish oil and their blood lipid reducing function[J]. Food Industry, 2023, 44(5): 96−99.
    [35]
    BAKER J E, MILES A E, BURDGE C G, et al. Metabolism and functional effects of plant-derived omega-3 fatty acids in humans[J]. Progress in Lipid Research,2016,64:30−56. doi: 10.1016/j.plipres.2016.07.002
    [36]
    BHARDWAJ S, PASSI J S, MISRA A. Overview of trans fatty acids:Biochemistry and health effects[J]. Diabetes & Metabolic Syndrome:Clinical Research & Reviews, 2011, 5(3):161−164.
    [37]
    TAN J, XU J. Applications of electronic nose (E-nose) and electronic tongue (E-tongue) in food quality-related properties determination:A review[J]. Artificial Intelligence in Agriculture,2020,4(1):104−115.
    [38]
    CHEN H, HUO D X, ZHANG J L, et al. Gas recognition in E-nose system:A review[J]. IEEE Transactions on Biomedical Circuits and Systems,2022,16(2):169−184. doi: 10.1109/TBCAS.2022.3166530
  • Other Related Supplements

  • Cited by

    Periodical cited type(2)

    1. 樊晓博,高红芳. 水产品中孔雀石绿污染及检测技术研究进展. 食品安全导刊. 2022(11): 166-171 .
    2. 劳哲. 原位电离质谱技术的应用与研究进展. 临床研究. 2022(06): 193-198 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (83) PDF downloads (18) Cited by(4)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return