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中国精品科技期刊2020
彭斌,陈云云,黄志强,等. 三种鱿鱼内脏鱼油提取精炼及品质分析[J]. 食品工业科技,2024,45(17):1−12. doi: 10.13386/j.issn1002-0306.2023090160.
引用本文: 彭斌,陈云云,黄志强,等. 三种鱿鱼内脏鱼油提取精炼及品质分析[J]. 食品工业科技,2024,45(17):1−12. doi: 10.13386/j.issn1002-0306.2023090160.
PENG Bin, CHEN Yunyun, HUANG Zhiqiang, et al. Extraction, Refining, and Quality Analysis of Fish Oil from Three Types of Squid Viscera[J]. Science and Technology of Food Industry, 2024, 45(17): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090160.
Citation: PENG Bin, CHEN Yunyun, HUANG Zhiqiang, et al. Extraction, Refining, and Quality Analysis of Fish Oil from Three Types of Squid Viscera[J]. Science and Technology of Food Industry, 2024, 45(17): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090160.

三种鱿鱼内脏鱼油提取精炼及品质分析

Extraction, Refining, and Quality Analysis of Fish Oil from Three Types of Squid Viscera

  • 摘要: 为探究鱿鱼内脏鱼油的不同提取方法和传统精炼工艺及其品质变化,研究以赤道、阿根廷、北太平洋深海鱿鱼内脏为原料,首先采用不同浸提法和复合法等对阿根廷鱿鱼内脏进行鱼油提取,选择提取工艺得油率最大、品质最优的方法提取三种鱿鱼内脏粗鱼油进行传统方法精炼,对三种鱿鱼内脏粗油及其精炼油的感官形态、理化指标、脂肪酸组成以及挥发性风味物质进行分析。结果表明,采用6号溶剂辅助冻融的工艺提油得率最高,达12.90%,精炼后鱿鱼内脏油的理化指标明显改善,过氧化值、不溶性杂质、色差值、酸价、水分及挥发物、茴香胺值显著降低(P<0.05),酸碱度(pH)和脱色率显著升高(P<0.05)。除不溶性杂质、水分及挥发物外,其余指标均达到SC/T 3502-2016规定的粗鱼油及精炼鱼油标准。三种鱿鱼内脏油中共检测出16种脂肪酸,主要以油酸、棕榈酸、二十碳五烯酸(Eicosapentaenoic acid,EPA)和二十二碳六烯酸(Docosahexenoic acid,DHA)为主。精炼油脂肪酸种类不变,多不饱和脂肪酸百分含量有所增加。鱿鱼内脏油共检测出65种挥发性风味物质,12种为鱿鱼内脏油的关键风味物质,以(E2,Z6)-壬二烯醛为主,共同赋予鱿鱼内脏鱼油特征风味。研究可为深海鱿鱼副产物内脏提取鱼油高值化利用等提供技术支撑和理论依据。

     

    Abstract: To explore the different extraction and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. Firstly, different organic reagent extraction methods and compound methods were used to extract fish oil from Argentine squid viscera. The method with the highest oil yield and best quality was selected for refining three types of crude squid oil. The sensory morphology, physicochemical indicators, fatty acid composition and volatile flavor compounds of three types of crude and refined squid visceral oils were analyzed. The results showed that the oil extraction method of the No.6 solvent assisted freeze-thaw was the best, with a yield of 12.90%, and the physical and chemical indexes of squid visceral oil after refining were significantly improved. The peroxide value, insoluble impurities, color difference value, acid value, moisture and volatiles, and anisidine values were significantly reduced (P<0.05), and the pH and decolorization rate were significantly increased (P<0.05). Except for insoluble impurities and moisture and volatiles, the remaining indicators met the standards of SC/T 3502-2016 for crude fish oil and refined fish oil. A total of 16 fatty acids were detected in three squid visceral oil, mainly oleic acid, palmitic acid, EPA, and DHA. The types of fatty acids remained unchanged and the content of polyunsaturated fatty acids increased after refining. Sixty-five volatile flavor substances were detected in squid offal oil, including 12 essential flavor substances of squid offal oil, mainly trans-2-cis-6-nonradial, which jointly offered squid offal fish oil the odor characteristics. This research can be applied to the deep processing technology of deep-sea squid by-products, internal organs, product extraction, and high-value utilization of fish oil, which provides technical support and theoretical basis.

     

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