气相色谱-质谱联用鉴定基于水酶法制备的虹鳟鱼骨油组分

发布时间：2018-10-14 10:29

【摘要】：采用水酶法制备虹鳟鱼骨油,单因素分析法优化虹鳟鱼骨酶解的工艺条件,考察了料液比、pH值、酶解时间、酶解温度、加酶量5个因素对鱼油提取率的影响,采用气相色谱-质谱联用(GC-MS)技术对鱼骨油的脂肪酸组成和含量进行了分析鉴定。结果表明,在55℃、pH 7.5、酶解时间为3 h、料液比为1∶1、加酶量为2000 U/g的条件下,利用碱性蛋白酶提取的虹鳟鱼骨油中的油脂含量最高。GC-MS分析结果表明,虹鳟鱼骨油中主要成分是不饱和脂肪酸,含量为脂肪酸总量的80.4%(w/w),其中单不饱和脂肪酸和多不饱和脂肪酸分别约占不饱和脂肪酸的76.9%和23.1%(w/w),DHA和EPA的总量为3.4%(w/w)。本研究优化了虹鳟鱼油的提取技术,对虹鳟鱼油的主要挥发性物质进行了分析鉴定,初步确定了其中对鱼油风味起主要贡献的物质,对鱼油产品的分析与鉴别具有参考价值。
[Abstract]:Water enzymatic method was used to prepare rainbow trout bone oil. The technological conditions of enzymatic hydrolysis of rainbow trout bone were optimized by single factor analysis. The effects of five factors, such as ratio of material to liquid, pH value, enzymatic hydrolysis time, enzymatic hydrolysis temperature and the amount of enzyme added, on the extraction rate of fish oil were investigated. The fatty acid composition and content of fish bone oil were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that under the conditions of 55 鈩，

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