食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 52 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041888

研究报告

亚临界萃取鱼肝油过程中氧化动态模型的建立及品质变化规律研究

  • 王文洁 ,
  • 石磊 ,
  • 安晓雪 ,
  • 丁玉庭 ,
  • 周绪霞
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  • 1(浙江工业大学 食品科学与工程学院;全省深蓝渔业资源绿色低碳高效开发重点实验室;国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    2(漳州市食品科学研究院,福建 漳州,363000)
第一作者:博士,副教授(周绪霞教授为通信作者,E-mail:xzhou@zjut.edu.cn)

收稿日期: 2024-12-18

  修回日期: 2025-01-06

  网络出版日期: 2025-10-16

基金资助

国家自然科学基金委员会-青年项目(32101997);国家重点研发项目(2023YFD2401504)

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Study on establishment of oxidation dynamic model and quality change principle during tuna liver oil subcritical extraction

  • WANG Wenjie ,
  • SHI Lei ,
  • AN Xiaoxue ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    2(Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China)

Received date: 2024-12-18

  Revised date: 2025-01-06

  Online published: 2025-10-16

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摘要

亚临界萃取在分离功能性海洋脂质应用中展现了高提取率与氧化稳定性,但缺少针对这一过程中鱼油的氧化监测与营养品质变化规律研究。该文以鲣鱼为原料,于30、40、50 ℃ 3个温度下进行了鱼肝油的亚临界萃取。通过对过氧化值、酸价和茴香胺值随时间的变化分析,分析了3个指标间的相关性并建立了基于酸价的一级氧化动力学模型;就不饱和脂肪酸、脂溶维生素等营养含量变化进行评价。结果表明,亚临界萃取过程中,酸价作为主要氧化指标可表征萃取中油脂品质的动态变化规律,萃取温度展现较大影响,应适当降低萃取温度以提高油脂氧化稳定性。萃取时间的延长和温度的升高可导致鱼肝油中饱和脂肪酸组成增加,二十碳五烯酸、二十二碳六烯酸与维生素含量降低。

关键词： 亚临界萃取; 氧化稳定性; 动力学模型; 不饱和脂肪酸; 脂溶性维生素

本文引用格式

王文洁 , 石磊 , 安晓雪 , 丁玉庭 , 周绪霞 . 亚临界萃取鱼肝油过程中氧化动态模型的建立及品质变化规律研究[J]. 食品与发酵工业, 2025 , 51(18) : 52 -60 . DOI: 10.13995/j.cnki.11-1802/ts.041888

Abstract

Subcritical extraction has demonstrated high extraction rate and oxidative stability in the application of separating functional marine lipids, but there is a lack of oxidation monitoring and nutritional quality change principle of fish oil during this processing.The subcritical extraction of tuna liver oil was carried out at three temperatures, including 30 ℃, 40 ℃, and 50 ℃.Through the analysis of the changes of peroxide value, acid value, and anisidine value with time, the correlation between the three indexes was analyzed, and a first-order oxidation kinetic model based on acid value was established.Changes in nutrient content such as unsaturated fatty acids and fat-soluble vitamins were evaluated.Results showed that in the subcritical extraction process, the acid value as the main oxidation index could show the dynamic change law of oil quality in the extraction, and the extraction temperature showed a great influence, and the extraction temperature should be appropriately reduced to improve the oxidation stability of the oil.The prolongation of extraction time and the increase of temperature can lead to an increase in the composition of saturated fatty acids and a decrease in the content of eicosapentaenoic acid, docosahexaenoic acid, and vitamins in tuna liver oil.

Key words： subcritical extraction; oxidation stability; dynamic models; unsaturated fatty acid; fat-soluble vitamins

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