Research Of Squid Liver Oil Extraction And Microcapsule

As a kind of waste from processing of squid, Squid liver is a good raw materialfor extracting fish oil. From twenty century, nutritional value of fish oil access toworld nutritionists recognition, some studies have found that cardiovascular diseasecould be prevented by taking right amount of fish oil. Squid liver is the main rawmaterial in this work as a kind of waste from processing of squid. Squid liver oil wasextracting by using water or enzyme. The antioxidant effect of different antioxidantsin storage of squid liver oil were studied, and the microencapsulation of squid liver oilwhich has high embedding ratio was prepared by using microencapsulation technical,and the storage stability of the microcapsule production of squid liver oil waspreliminarily studied.(1)Squid liver oil was extracted by water and enzymatic technique in this work, andmet the national standard of squid liver oil after refining. The result showed that enzymaticextracting oil for75.43%with high rate,12.1%higher than water formulation. Theperoxide value of fish oil is low as12.39meq/kg by enzymatic, and about14.78meq/kg by water formulation. At the same time, the acid value, iodine and fatty acidcomposition of the fish oil by two methods are basically the same. The higherextraction rate, better oil quality and the liquid can be fully utilization by enzymatic,but more experiment parameter were involved, and much more complicated processthan water formulation. It can choose a Suitable way according to the actualproduction, as water formulation and enzymatic technique each have an advantage.After a series of refining process, the index of squid liver oil can meet the refined fishoil standard level of nation SCT3502-2000after degumming, removalling of acid,decoloring and deodorization. And the composition of fatty acid of refined wasbasically as same as before.(2)The composition of antioxidant was optimizated by response surface analysis,and peroxide value after storing96hours, tea polyphenols, tocopherol, ascorbic acidpalmitate additives were chose as response factors. According to the national standardGB2760-2007, the factor levels were chose. According to the Box-Behnken central composite design, the dynamic equation model was established, and significance ofeach factor and interaction were analyzed. The optimum condition of the compositionof antioxidant was obtained as follows: tea polyphenols of0.28‰, tocopherol of0.14‰, ascorbic acid palmitate of0.18‰. Under this condition, the peroxide valuewas7.88meq/kg after storing96hours at60±1℃.This study also predicted the shelflife of fish oil, the results showed that the effective shelf life of squid liver oil whichhad added the composite antioxidant can keep8d in the60degree,96d in20degree.(3)The response surface analysis was applied to optimize the microcapsuleprocess of squid liver oil. Wall material of scale, emulsion concentration, oil additivesand temperature into-wind were chosen as the impact factors based on microcapsuleembedding rate. The appropriate levels and factors were selected by previous singlefactor experiments. According to the Box-Behnken central composite design, thedynamic equation model was established, and significance of each factor andinteraction were analyzed. The optimum condition of microcapsule process wasobtained as follows: HI-CAP100/cyclodextrins ratio for23/92, emulsion concentra-tion for21%, the into-wind temperature for171℃. Underthis condition, themicrocapsule embedding rate was93.95%.(4) The study analyzed the microcapsule physical and chemical properties, andinvested factors on the influence of microcapsule storage stability such as light, heatand oxygen. The result showed that the indexes of water content, solubility, densityand fluidity of microcapsule were good, and microscopy structure by SEM alsoshowed the effect of microcapsule was good. The storage test result showed that thestorage stability of microcapsule was significantly higher than the refined oil and therefined fish oil added anti-oxidants0.02%of TBHQ. And oxygen, illumination, hightemperature and other environmental factors will promote the oxidation process ofmicrocapsule. Therefore, microcapsule products should be stored by vacuum packed,avoid light and under low temperature.