摘要
通过单因素实验和响应面分析法对南极磷虾油的醇提工艺进行优化研究,系统考察了提取溶剂、液料比、提取时间对南极磷虾油得率、磷脂和总虾青素含量的影响。利用HPLC、GC/MS等方法对最佳醇提工艺条件制备的南极磷虾油进行主要功效成分分析,并经热处理实验,探究不同抗氧化剂对南极磷虾油中虾青素稳定性的影响。结果表明,南极磷虾油最佳醇提工艺条件为:提取溶剂为95%的乙醇、液料比为10 mL/g、提取时间为137.3 min。该工艺条件制备的南极磷虾油得率为13.6%±1.2%,磷脂和总虾青素含量分别为33.62%±2.48%、210.46±5.95 mg/kg,其中多不饱和脂肪酸含量约占总脂肪酸的41.58%,且富含维生素E和维生素A。通过添加抗氧化剂可显著提高南极磷虾油中虾青素的耐热稳定性,其作用效果由大到小依次为迷迭香提取物(0.02%,w/v)+生育酚(0.02%,w/v)、特丁基对苯二酚(TBHQ,0.02%,w/v)、迷迭香提取物(0.02%,w/v)和生育酚(0.02%,w/v)。本研究结果可为南极磷虾油的工业化生产及其贮藏稳定性提供科学依据。
In the present study,the alcohol extraction conditions of Antarctic krill oil were optimized using a single factor experiment and response surface methodology.And the effects of extracting solvent,the ratio of liquid to sample and extraction time on yield of Antarctic krill oil,contents of phospholipid and total astaxanthins were investigated.Then,the main bioactive components of Antarctic krill oil,were prepared under the optimal conditions and were determined by HPLC and GC/MS.Furthermore,the effects of various antioxidants on the stability of astaxanthins in Antarctic krill oil were explored during the heat treatment test.The results suggested that the optimum extraction condition of Antarctic krill oil was achieved at a ratio of liquid to sample 10 mL/g with an extraction time of 137.3 min,using 95%ethanol-water solution as extraction solvent.Under the optimized condition,the yield of Antarctic krill oil,contents of phospholipid and total astaxanthins were 13.6%±1.2%,33.62%±2.48%and 210.46±5.95 mg/kg,respectively.While the polyunsaturated fatty acid accounted for 41.58%of the total fatty acid,in addition,the krill oil was rich in vitamin E and vitamin A.Moreover,the hydrothermal stability of astaxanthins was effectively improved by the addition of antioxidants to the Antarctic krill oil.The effectiveness of the additives that inhibiting the degradation of the astaxanthins were evaluated,with rosemary extract(0.02%,w/v)combined with tocopherol(0.02%,w/v)ranked first,t-butylhydroquinone(0.02%,w/v)ranked second,rosemary extract(0.02%,w/v)ranked third and tocopherol(0.02%,w/v)was the least effective additive.These results provide important evidence for the industrialization of Antarctic krill oil,as well as improving its stability during long-term storage.
作者
周庆新
谷彩霞
陈芳甜
李玉环
ZHOU Qingxin;GU Caixia;CHEN Fangtian;LI Yuhuan(Department of Marine Technology,Rizhao Polytechnic,Shandong Engineering and Technology Research Center for Marine Crustacean Resources Comprehensive Utilization,Shandong Engineering Laboratory of Efficient Utilization Technology of Marine Food Resources,Rizhao Key Laboratory of Efficient Utilization of Marine Food Resources,Rizhao 276826,China)
出处
《食品工业科技》
CAS
北大核心
2023年第1期233-241,共9页
Science and Technology of Food Industry
基金
日照市科技创新专项(2019CXZX2113)
山东省高等学校“青创科技计划”项目(2019KJF014)。
关键词
南极磷虾油
虾青素
磷脂
抗氧化剂
热稳定性
Antarctic krill oil
astaxanthin
phospholipid
antioxidants
thermal stability
