酶解法所获鳗骨油品质的研究
THE CHARACTERS OF OIL EXTRACTED FROM EEL BONE BY ENZYME HYDROLYSIS
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摘要: 对以酶解法工艺提取鳗骨油时,不同阶段所获油脂的品质进行了比较研究.结果表明这些油脂的品质存在显著的差异.酶解法获得品质较高的鳗骨油.交酯化和冬化分离处理可使酶解鳗骨油的不饱和度显著提高,而氧气存在时可导致POV值的大幅度增加.Abstract: In this paper the characters of three kinds of oil extracted from eel bone by the method of enzyme hydrolysis were studied by the author. One of them is obtained in beating the bone in hot water. The second one is obtained in the enzyme hydrolysis. The third one is from the byproduct of the enzyme hydrolysis. All of the oils were deal with transesterification and winterization. The result shows that the characters of these lipids exist the most outstanding difference. The quality of eel bone oil obtained in enzyme hydrolysis is the best. The quality of the oil obtained by heating in hot water is poor. The amount of the oil get from the enzyme hydrolysis is about 50% of the total amount, and that one get from heating in hot water is 33%. The unsaturated degree of oil from eel bone was markedly increased by transesterification and winterization. Moreover, POV is enhanced to a great extent while oxygen exists.
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Keywords:
- Eel's bone oil /
- Enzyme hydrolysis /
- Characters
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