Abstract
Objective: This study aimed to improve the separation efficiency of decolorizing agent and fish oil, and ensure high decolorization rate at the same time. Methods: The optimum absorption wavelength of fish oil was measured by spectrophotometer. Magnesium silicate was mixed with activated clay into compound decolorizers, and was used to evaluate the decolorization rate and filtration speed. The decolorization parameters of anchovy oil were optimized by single factor experiment and response surface experiment. The oil absorption rate and fish oil recovery rate of decolorizing agent were calculated. The decolorization and filter aid effect of decolorizing agent were verified through the plate and frame filter scale-up experiment. Fatty acid absolute content of crude oil, degummed oil, deacidified oil, and bleached oil was determined by gas chromatography. Results: The best absorption wavelength of anchovy oil was 671 nm. The compound results of mixed decolorizer was as follows: the ratio of activated clay∶magnesium silicate was 4∶1 and its filtration rate was (26.65±0.64) mL/min. Response surface optimization results showed that the decolorization rate was (95.74±1.35)%, at the dosage of 5.0%, 57 min, and 72 ℃. The oil absorption rate was (1.15±0.10)% and fish oil recovery was (91.72±1.60)%. In the plate and frame filtration experiment, the decolorization effect of the mixed decolorizer was not significantly different from the control group, but it had a faster filtration rate. The absolute content of SFA and MUFA in crude oil, degummed oil, deacidified oil, and bleached oil had no significant difference. Increasing from (117.42±0.23) mg/g and (65.20±2.31) mg/g to (128.97±0.86) mg/g and (68.62±1.59) mg/g, the absolute content of EPA and DHA in bleached oil increased significantly. Conclusion: Magnesium silicate is an effective filter aid and has adsorption effect. Its combination with activated clay can ensure the decolorization effect of fish oil. Additionally, it can solve the problem of blocking the filter cake of separating the decolorizing agent and fish oil by the plate and frame filter press. The mixed decolorizing agent has the advantages of low oil absorption, high decolorization efficiency, and fast filtration speed.
Publication Date
10-20-2023
First Page
166
Last Page
174
DOI
10.13652/j.spjx.1003.5788.2023.80137
Recommended Citation
Wen, LI; Jun, YU; Chenwei, XIE; and Ningping, TAO
(2023)
"Decolorization and filter aid effect of silicon-magnesium mixed decolorizer in anchovy oil,"
Food and Machinery: Vol. 39:
Iss.
8, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2023.80137
Available at:
https://www.ifoodmm.cn/journal/vol39/iss8/26
References
[1] SIMAT V, VLAHOVIC J, SOLDO B, et al. Production and refinement of omega-3 rich oils from processing by-products of farmed fish species[J]. Foods, 2019, 8（4）: 25-32.
[2] HOYOS CONCHA J L, BONILLA J R. Métodos de extracción, refinacióny concentración de aceite de pescado como fuente de ácidos grasos omega-3[J]. Cienciay Tecnología Agropecuaria, 2018, 19（3）: 56-62.
[3] 董志文. 不同植物油复合脱色材料选择的研究[D]. 武汉: 武汉轻工大学, 2020: 13-17.
DONG Z W. Study on the selection of composite decolorization materials for different vegetable oils[D]. Wuhan: Wuhan Polytechnic University, 2020: 13-17.
[4] 王未君, 黄凤洪, 刘昌盛, 等. 几种脱色剂对菜籽油脱色效果的研究[J]. 中国油脂, 2020, 45（1）: 17-21.
WANG W J, HUANG F H, LIU C S, et al. Study on the decolorization effect of several decolorizing agents on rapeseed oil[J]. China Oils and Fats, 2020, 45（1）: 17-21.
[5] 陈文超. 硅镁吸附材料的制备与性能研究[D]. 青岛: 中国海洋大学, 2014: 15-20.
CHEN W C. Preparation and performance study of silicon magnesium adsorption materials[D]. Qingdao: Ocean University of China, 2014: 15-20.
[6] CREXI V T, MONTE M L, SOARES L A D S, et al. Production and refinement of oil from carp （Cyprinus carpio） viscera[J]. Food Chem, 2010, 119（3）: 45-50.
[7] CHEW S C, TAN C P, LONG K, et al. Effect of chemical refining on the quality of kenaf （Hibiscus cannabinus） seed oil[J]. Industrial Crops and Products, 2016, 8（9）: 59-65.
[8] 陈转霞. 深海粗鱼油的精炼工艺研究[J]. 中国油脂, 2018, 43（2）: 5-9.
CHEN Z X. Study on the Refining process of deep sea crude fish oil[J]. China Oils and Fats, 2018, 43（2）: 5-9.
[9] SILVA S M, SAMPAIO K A, CERIANI R, et al. Effect of type of bleaching earth on the final color of refined palm oil[J]. LWT-Food Science and Technology, 2014, 59（2）: 58-64.
[10] 汤继珍. 色差计法测定溶液颜色[J]. 科技资讯, 2017, 23（4）: 183-185.
TANG J Z. Determination of solution color by colorimeter method[J]. Technology Information, 2017, 23（4）: 183-185.
[11] ZHANG J, TAO N, WANG M, et al. Characterization of phospholipids from Pacific saury （Cololabis saira） viscera and their neuroprotective activity[J]. Food Bioscience, 2018, 24（20）: 12-25.
[12] 刘悦. 油脂脱色过程及其机理的研究[D]. 无锡: 江南大学, 2006: 7-10.
LIU Y. Study on the process and mechanism of oil decolorization[D]. Wuxi: Jiangnan University, 2006: 7-10.
[13] 陈晨. 类胡萝卜素对叶绿素a荧光淬灭和吸收光谱的影响[D]. 长春: 吉林大学, 2019: 15-25.
CHEN C. The effect of carotenoids on fluorescence quenching and absorption spectra of chlorophyll a[D]. Changchun: Jilin University, 2019: 15-25.
[14] 何文绚. 螺旋藻中类胡萝卜素总量测定方法研究[C]// 第十六届全国分子光谱学学术报告会. 北京: 北京大学出版社, 2010: 2-3.
HE W X. Study on the determination method of total carotenoids in spirulina[C]// The 16th National Symposium on Molecular spectroscopy. Beijing: Peking University Press, 2010: 2-3.
[15] 朱建龙. 响应面法优化杂鱼油脱色工艺[J]. 中国食品学报, 2017, 17（2）: 119-122.
ZHU J L. Optimization of decolorization process for mixed fish oil using response surface methodology[J]. Chinese Journal of Food Science, 2017, 17（2）: 119-122.
[16] 石亮. 球形硅酸镁高效吸附材料的可控制备及其吸附性能研究[D]. 北京: 北京化工大学, 2021: 20-24.
SHI L. Controllable preparation and adsorption performance of spherical magnesium silicate high-efficiency adsorption materials[D]. Beijing: Beijing University of Chemical Technology, 2021: 20-24.
[17] 耿鹏飞. 鳀鱼油精炼工艺分析研究及其微胶囊释放动力学和氧化动力学研究[D]. 武汉: 武汉轻工大学, 2019: 48-50.
GENG P F. Analysis and study on the refining process of anchovy oil andits microcapsule release and oxidation kinetics[D]. Wuhan: Wuhan Light Industry University, 2019: 48-50.
[18] 钟南京, 胡坤, 郭娟, 等. 油脂精炼与加工工艺学课程教学探讨[J]. 科教文汇, 2012, 2（1）: 57-81.
ZHONG N J, HU K, GUO J, et al. Teaching exploration of oil refining and processing technology course[J]. Science and Education Literature Collection, 2012, 2（1）: 57-81.
[19] MU H L, PORSGAARD T. The metabolism of structured triacylglycerols[J]. Progress in Lipid Research, 2005, 44（6）: 430-448.
[20] MURPHY R C, AXELSEN P H. Mass spectrometric analysis of long-chain lipids[J]. Mass Spectrometry Reviews, 2011, 30（4）: 579-599.
[21] MOTALEBI M, HASHEMI G, MIZANI M, et al. The effects of refining steps on Kilka （Clupeonella delicatula） fish oil quality[J]. Iranian Journal of Fisheries Sciences, 2015, 14（2）: 382-392.
[22] 李冲冲. 鱼粉加工副产物中鱼油的精炼及其脂肪酸组成分析[J]. 食品科学, 2015, 36（20）: 190-192.
LI C C. Refining and fatty acid composition analysis of fish oil in by-products of fish meal processing[J]. Food Science, 2015, 36（20）: 190-192.