摘要
凡纳滨对虾在加工过程中会产生大量的虾头等副产物,其含有丰富的蛋白和脂类等物质。以虾头为原料,研究不同超临界CO_(2)萃取压力(15~35 MPa)、温度(35~55℃)、时间(30~150 min)对虾头中油脂提取率的影响,采用超声波联合超临界技术提取油脂,气相质谱仪测定挥发性风味物质。结果表明,在超临界CO_(2)萃取压力为30 MPa,35℃提取120 min时,虾头中油脂提取率为38.03%,联合超声处理(功率2.5 kW、频率35 kHz处理20 min),提取率可提高至52.97%±0.95%。经气相质谱检测,从虾头油脂中共检测出22种挥发性成分,包含烷烃类、醛类、酯类、酸类等。超声联合超临界提取方式可为对虾加工副产物的利用提供新技术。
During the processing of Litopenaeus vannamei, a large number of shrimp by-products were produced such as shrimp heads, which contained abundant substances such as proteins and lipids. In this study, the effects of super⁃ critical CO_(2) extraction pressures (15~35 MPa), temperatures (35~55 ℃) and time (30~150 min) on the extraction rates of shrimp head oil were investigated. Then the oil was extracted by ultrasound combined with supercritical technology, and the volatile compounds were determined by gas chromatography-mass spectrometry. The results showed that the extraction rate of shrimp head oil was 38.03% when supercritical CO_(2) extraction pressure was 30 MPa and extraction temperature was 35 ℃ for 120 min. The extraction rates could be increased to 52.97%±0.95% when combined with ul⁃trasound treatment (power of 2.5 kW and frequency of 35 kHz for 20 min). A total of 22 kinds of volatile components were detected in shrimp oil by gas chromatography-mass spectrometry, including alkanes, aldehydes, esters, acids, etc. Ultrasound combined with supercritical extraction could provide a new technical way for the utilization of shrimp processing by-products.
作者
魏帅
唐崟珺
马嘉亿
刘颖琳
刘振洋
刘书成
WEI Shuai;TANG Yinjun;MA Jiayi;LIU Yinglin;LIU Zhenyang;LIU Shucheng(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第1期15-19,共5页
Storage and Process
基金
国家现代农业产业技术体系项目(CARS-48)
广东省大学生创新创业训练计划项目(CXXL2020057)
学校科研启动项目(R20048)
广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。
