Abstract
Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power of 50 W, and ultrasonic treatment time of 30 minutes. At this time, the extraction rate of fish oil was 68.4%. A total of 27 fatty acids were detected by GC-MS, including 10 saturated fatty acids, accounting for 21.12% of the total fatty acid content, mainly palmitic acid and stearic acid; There were 7 kinds of monounsaturated fatty acids, accounting for 54.68% of the total fatty acids, mainly oleic acid, palmitoleic acid and eicosanoic acid; There were 10 kinds of polyunsaturated fatty acids, accounting for 24.20% of the total fatty acids, mainly linoleic acid. Conclusion: Compared with individual enzymatic extraction, ultrasonic assisted enzymatic extraction of grass carp visceral fish oil significantly improved the yield of fish oil extraction.
Publication Date
10-30-2023
First Page
190
Last Page
195
DOI
10.13652/j.spjx.1003.5788.2022.80984
Recommended Citation
Zhengyun, WANG; Zixiao, LIU; and Yueping, ZHAN
(2023)
"Study on ultrasonic assisted enzymatic extraction of grass carp visceral oil and analysis of its fatty acid composition,"
Food and Machinery: Vol. 39:
Iss.
9, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.80984
Available at:
https://www.ifoodmm.cn/journal/vol39/iss9/29
References
[1] 王文婷, 苏博, 杜丹丹, 等. 酶解法提取鲫鱼下脚料中鱼油的工艺研究[J]. 兰州文理学院学报（自然科学版）, 2019, 33（3）: 48-52.
WANG W T, SU B, DU D D, et al. Study on the enzymatic extraction of fish oil from crucian carp waste[J]. Journal of Lanzhou University of Arts and Sciences （Natural Science Edition）, 2019, 33（3）: 48-52.
[2] VERMA P. Enzymes in valorization of waste: Enzymatic hydrolysis of waste for development of value-added products[M]. Boca Raton: CRC Press, 2022: 268.
[3] GUI L, CHEN S, WANG H, et al. ω-3 PUFAs alleviate high-fat diet-induced circadian intestinal microbes dysbiosis[J]. Mol Nutr Food Res, 2019, 63（22）: e1900492.
[4] CHEN R, ZUO Z, LI Q, et al. DHA substitution overcomes high-fat diet-induced disturbance in the circadian rhythm of lipid metabolism[J]. Food Funct, 2020, 11（4）: 3 621-3 631.
[5] GHASEMI F S, WANG F L, SINCLAIR A J, et al. How does high DHA fish oil affect health? A systematic review of evidence[J]. Crit Rev Food Sci Nutr, 2019, 59（11）: 1 684-1 727.
[6] 张雅婷, 王芳, 曹珍珍, 等. 草鱼内脏油脂的提取方法及贮藏特性研究[J]. 食品工业科技, 2019, 40（6）: 121-125.
ZHANG Y T, WANG F, CAO Z Z, et al. Study on the extraction method and storage characteristics of visceral oil of grass carp[J]. Food Industry Science and Technology, 2019, 40（6）: 121-125.
[7] JOHNSON A W, I SHOLA L S, BOLUWATIFE O D, et al. Omega 3 fatty acids favour lipid and bone metabolism in orchidectomised rats[J]. Clinical Nutrition Open Science, 2021, 35: 67-76.
[8] 赵保堂, 孙栋, 刘东, 等. 虹鳟鱼油的超声波辅助法提取及其脂肪酸组成分析[J]. 中国油脂, 2019, 44（3）: 20-24.
ZHAO B T, SUN D, LIU D, et al. Ultrasonic assisted extraction of rainbow trout oil and analysis of its fatty acid composition[J]. China Oil and Fat, 2019, 44（3）: 20-24.
[9] 汪学荣, 周玲, 吴青. 三文鱼油超声波辅助提取工艺及脂肪酸组成分析[J]. 中国油脂, 2019, 44（2）: 23-26.
WANG X R, ZHOU L, WU Q. Ultrasonic assisted extraction process and fatty acid composition analysis of salmon oil[J]. China Oil and Fat, 2019, 44（2）: 23-26.
[10] 曹璇, 申铉日. 超声波辅助稀碱水解法提取金鲳鱼骨油的工艺优化与脂肪酸组成分析[J]. 食品科学, 2017, 38（18）: 280-285.
CAO X, SHEN X R. Optimization of ultrasonic assisted extraction of golden pomfret bone oil by dilute alkali hydrolysis and analysis of fatty acid composition[J]. Food Science, 2017, 38（18）: 280-285.
[11] 刘昊, 张涛铄, 张彤瑶, 等. 超声波辅助水酶法提取鹿油的工艺优化及脂肪酸组成分析[J]. 经济动物学报, 2020, 24（1）: 36-41.
LIU H, ZHANG T S, ZHANG T Y, et al. Optimization of ultrasonic assisted aqueous enzymatic extraction of deer oil and analysis of fatty acid composition[J]. Journal of Economic Zoology, 2020, 24（1）: 36-41.
[12] 刘闪, 刘良忠, 翟路, 等. 白鲢鱼头中鱼油的提取、精炼及EPA、DHA 测定[J]. 食品与机械, 2013, 29（6）: 158-161, 170.
LIU S, LIU L Z, ZHAI L, et al. Extraction and refining of fish oil from silver carp head and determination of EPA and DHA[J]. Food & Machinery, 2013, 29（6）: 158-161, 170.
[13] MONJURUL H, SHARMIN S, SHAFI A, et al. Phospholipids from marine source: Extractions and forthcoming industrial applications[J]. Journal of Functional Foods, 2021, 80: 104448.
[14] 陈军, 赵立, 朱红波, 等. 响应面法优化草鱼内脏油脂的工艺及品质评价[J]. 食品与发酵工业, 2013, 39（11）: 147-152.
CHEN J, ZHAO L, ZHU H B, et al. Optimization of technology and quality evaluation of visceral oil of grass carp by response surface methodology[J]. Food and Fermentation Industry, 2013, 39（11）: 147-152.
[15] 刘俭, 蔡永国, 张兵, 等. 超声波辅助酶法提取沙棘果油及其体外抗氧化能力分析[J]. 中国粮油学报, 2019, 34（10）: 87-94.
LIU J, CAI Y G, ZHANG B, et al. Ultrasonic assisted enzymatic extraction of seabuckthorn fruit oil and its antioxidant capacity in vitro[J]. Chinese Journal of Cereals and Oils, 2019, 34（10）: 87-94.
[16] 彭常梅, 方锐琳, 赖敏, 等. 不同提取方法对牡丹籽油品质的影响[J]. 食品科学, 2021, 42（3）: 104-111.
PENG C M, FANG R L, LAI M, et al. Effects of different extraction methods on the quality of peony seed oil[J]. Food Science, 2021, 42（3）: 104-111.
[17] 刘雅谦, 李琳, 孙万成, 等. 藜麦甾醇提取工艺优化及脂肪酸组成分析[J]. 食品研究与开发, 2021, 42（15）: 145-151.
LIU Y Q, LI L, SUN W C, et al. Optimization of the extraction process of veratrol and analysis of fatty acid composition[J]. Food Research and Development, 2021, 42（15）: 145-151.
[18] CHANIOTI S, TZIA C. Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity[J]. LWT-Food Science and Technology, 2017, 79: 178-179.
[19] 郭休玉, 何兰. 草鱼内脏油乙醇提取及其脂肪酸组成分析[J]. 水产科技情报, 2020, 47（2）: 116-120.
GUO X Y, HE L. Ethanol extraction and fatty acid composition analysis of grass carp viscera oil[J]. Aquatic Science and Technology Information, 2020, 47（2）: 116-120.