摘要
以克氏原鳌虾虾黄为原料,研究超声辅助酶法提取其油脂的工艺,并运用气相色谱(gas chromatography,GC)法分析其脂肪酸组成。虾黄油脂提取的优化条件为水料比3∶1(mL/g)、添加质量分数0.6%的复合蛋白酶、在52℃条件下、用150 W的超声波处理125 min,虾黄油脂的提取率可以达到77.86%。提取的虾黄油脂经GC分析,检测出从C14~C24共26种脂肪酸,其中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸占脂肪酸总量的相对含量分别为40.67%、31.47%和27.92%,ω-3和ω-6系列脂肪酸占脂肪酸总量的9.68%。
The ultrasonic-assisted enzymatic hydrolysis crayfish yolk for the extraction of lipids was optimized. Meanwhile, gas chromatography(GC) was used to analyze the fatty acid composition of crayfish yolk lipids. The results showed that Protemax was selected as the optimal enzyme for the hydrolysis of crayfish yolk and the optimum hydrolysis parameters were as follows: a water to substrate ratio of 3:1(mL/g), an enzyme concentration of 0.6%, a hydrolysis temperature of 52 ℃, and ultrasonication at a power of 150 W for 125 min. Under these conditions, the extraction yield of lipids was up to 77.86%. Meanwhile, 26 fatty acids(C14–C24) were found in the extracted lipids as indicated by GC analysis, with saturated fatty acids(SFAs), monounsaturated fatty acids(MUFAs) and polyunsaturated fatty acids(PUFAs) accounting for 40.67%, 31.47% and 27.92% of the total fatty acids. Moreover, the detected ω-3 and ω-6 fatty acids together accounted for 9.68% of the total fatty acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第12期102-107,共6页
Food Science
基金
国家星火计划重大项目(2011GA770007)
关键词
克氏原鳌虾
虾黄
油脂
蛋白酶法
超声波
脂肪酸
crayfish
crayfish yolk
lipids
enzymatic hydrolysis
ultrasonic
fatty acid
