王 芳^{1, 2}，熊善柏^{1, 2}，张 娟^1,2，刘敬科^{1, 2}，王年君¹，张 蔚¹
（1 华中农业大学食品科技学院，武汉 430070；2 湖北省水产品加工工程技术中心，武汉 430070）

摘要：以白鲢（Hypophthalmichthys molitrix）内脏为原料，采用复合蛋白酶（Protemax）水解法提取鱼油，研究酶解条件和提取方法对鱼油提取率、品质及脂肪酸组成的影响，以获取高品质的鱼油制品。结果表明，提取方法和条件对鱼油的提取率、酸价及过氧化值（POV）均有明显影响；采用复合蛋白酶水解法提取鱼油时，其适宜的条件为酶解起始pH为7.5，酶解温度50 ℃，酶用量2 000 U/g粗蛋白，酶解时间3 h，鱼油的提取率达到85.67%，鱼油品质较好。复合蛋白酶水解法和碱性蛋白酶（Alcalase）水解法的提取率高于稀碱水解法，且复合蛋白酶水解法得到的n-3系列多不饱和脂肪酸含量更高。

关键词：鱼油；提取；品质；脂肪酸组成

Effects of extraction methods and conditions on properties of fresh water fish oil
WANG Fang, XIONG Shan-bai, ZHANG Juan, LIU Jing-ke, WANG Nian-jun, ZHANG Wei
( College of Food Science and Technolog, Huazhong Agricultural University, Aquatic Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China )

Abstract: Fish oil was extracted from entrails of silver carp by protemax hydrolysis process, and the effect of extraction methods and conditions on properties of fish oil were investigated. The results showed that the extraction ratio and properties of oil, such as acid value and peroxide value were significantly affected by extraction methods and conditions. The optimum condition for protemax hydrolysis process was initial hydrolysis pH 7.5, temperature 50 ℃, the dosage 2 000 U/g protein and hydrolysis time 3 h, according to which, the extraction ratio was 85.67%, and the quality was excellent. Compared properties and fatty acids composition of fish oil extracted by protemax hydrolysis with diluted alkaline hydrolysis extraction and Alcalase hydrolysis process, it was found that the extraction ratio of oil by protemax hydrolysis and Alcalase reaction was significantly higher than diluted alkaline hydrolysis, and the content of poly unsatrurated fatty acids obtained by Protemax hydrolysis process was higher.

Key words: fish oil; extraction; quality; fatty acid composition

基金项目：现代农业产业技术体系建设专项资金（nycytx-49-23）；湖北省重大科技攻关计划（2007AA204A01）

作者简介：王芳（1984—），女，硕士研究生，研究方向：水产品加工。E-mail:psychewf@163.com

通讯作者：熊善柏（1963—），男，教授，研究方向：水产品加工及贮藏工程。E-mail: xiongsb@mail.hzau.edu.cn

（来源：《渔业现代化》 2009，36（5）：54-59）