采用单因素实验和响应面优化实验对龙虾下脚料中虾油的提取工艺进行研究,并对其脂肪酸组成和氧化稳定性进行了分析。结果表明:虾油提取的适宜工艺条件为78.88%乙醇、液料比(mL∶g)6.65∶1、提取温度40℃、提取时间1h、提取2次。采用逐步回归拟合,获得虾油提取率的预测模型如下:提取率/%=10.73+0.12A+0.65B-0.072C-0.43A2-0.56B2+0.027C2-0.31AB+0.012AC-0.033BC,预测最大提取率为11.04%,实测值为10.96%。通过对精炼虾油的脂肪酸分析,共检出14种脂肪酸,以总脂肪酸含量为基数,其中不饱和脂肪酸占47.98%,饱和脂肪酸占52.02%,必需脂肪酸占17.26%。EPA和DHA含量占多不饱和脂肪酸含量的7.35%,顺式脂肪酸含量占不饱和脂肪酸含量高达95.65%,说明此虾油具有很好营养价值。氧化稳定性研究表明,虾油的诱导时间为0.86 h。

The single factor experiments and response surface optimization experiments were used to study the extraction processing of oil from crayfish waste.The fatty acid composition and oxidation stability of the oil were also analyzed.Experimental results showed that optimal processing conditions were: 78.88% alcohol,rate of liquid to material 6.65:1,temperature 40℃,extraction time 1h,2 times.The optimal model was: Extraction rate(%)=10.73+0.12A+0.65B-0.072C-0.43A2-0.56B2+0.027C2-0.31AB+0.012AC-0.033BC,prediction value of extraction rate was 11.04%,the actual extraction rate was 0.96%.By fatty acid analysis of crayfish refining oil,the results were: 14 kinds of fatty acid were determined,47.98% of the total fatty acids were unsaturated fatty acids,saturated fatty acids was 52.02%,essential fatty acids was at 17.26%,EPA和DHA was 7.35% of polyunsaturated fatty acids and cis-fatty acids was to 95.65% of unsaturated fatty acid.This indicated that crayfish oil had good nutritional value.Oxidation stability studies showed that oxidation resistance time of crayfish oil was 0.86h.This study provided a theoretical basis of oil extraction and storage.