Study On Extraction, Purification And Antioxidant Activity Of Deep-Sea Skipjack Tuna (Katsuwonus Pelamis) Oil

Skipjack tuna,commonly known as bomb fish,belongs to the family Thunnidae and accounts for as much as 40% of the tuna fishery.Cod protein content is high and rich;cholesterol and fat content is low,but rich in polyunsaturated fatty acids such as DHA and EPA,especially n-3 polyunsaturated fatty acids,is a good resource for fish oil processing,but the deep processing technology of carp Lack of resources and insufficient resources.If the comprehensive utilization of the by-products produced as deep processing of squid can reduce the pollution to the environment and increase the economic benefits,squid has the material basis for further development and research.This subject firstly analyzes and evaluates the nutritional components of the head,guts and fish of carp,compares and selects the raw materials that are more suitable for the development of carp fish oil products,and then uses the enzyme to digest the crude oil of carp viscera to select the optimal protease.And extraction process parameters;refined crude fish oil again,degumming,deacidification,decolorization,deodorization technology research,analysis and selection of the best refining process parameters;Finally,explore the anti-D-galactose-induced sub-acute aging induced by salmon oil The effect of aging function is expected to provide new theoretical data for the antioxidation and anti-aging ability of squid oil.The main results are as follows:1.The crude protein content of carp fish is as high as 24.56%,and the crude fat content is 13.8%.It is a high-protein,low-fat nutritious food;the crude fat content in viscera is 5.13%,which is higher than that of fish head and fish meat;All the 18 common amino acids were found in the parts,and the content of amino acids was higher(468.9 ~496.26 mg/g)than the FAO/WHO standards(360 mg/g),E/T(38.62% ~ 40.77%)and E/N(62.94% ~ 68.82%)ratio is basically in accordance with the FAO/WHO recommended protein nutrition evaluation standard.The AAS value of fish meat is more than 100;21fatty acids are detected in each part of carp,and the fatty acid content in fish head is high.The order of the lower order is SFA> PUFA> MUFA,and the ranking in viscera and fish is PUFA> SFA> MUFA.The PUFA ratio of n-6 and n-3 in each part of carp was muchlower than the standard(4.0),the highest PUFA in the viscera was 40.17%,and the contents of EPA and DHA were especially rich;Rich in content,edible squid is beneficial to the intake of minerals needed by the human body.Carp is a nutrient-rich green food that is good for human health.The internal organs can be used as a raw material to extract fish oil,which has the best quality and is suitable for further development and utilization.2.The extraction rate of fish oil was taken as the index.The five kinds of proteases such as trypsin,alkaline protease,pepsin,papain and flavour protease were used to enzymatically squeezing the internal organs of carp.Among them,the effect of fish oil extraction rate of alkaline protease was the best.The three-factor and three-level response surface optimization experiments were carried out to determine the amount,pH,and liquid-solid ratio.The experimental data showed that the optimum conditions for extracting the fish oil of splanchnic organ are pH value of 8.41,hydrolysis time of 5.5 h,and temperature of enzymatic hydrolysis of 55?,the ratio of liquid to solid was 1:1,and the amount of enzyme added was 2.13%.Under this condition,the extraction rate of fish oil was 58.49%.3.The optimum parameters for the degumming process of phosphoric acid are as follows: the amount of phosphoric acid added is 1%,the concentration is 60%,and the degumming temperature is 65?;the optimum parameters for dephosphorization of phosphoric acid: 0.9% NaOH,10% NaOH,deacidification The temperature is 70?;the optimum compounding ratio of the decolorization and deodorization process adsorbent is activated carbon: attapulgite=1.25:1.After refined fish oil,the total extraction rate of fish oil was 40.79%,the acid value was 1.12 mg/g,and the peroxide value was 2.52 mmol/kg.It had a slight odor,bright yellow color and bright and clear.4.After 6 weeks of continuous ingestion of salmon fish oil in D-galactose mice,the experimental results showed that the activities of antioxidant enzymes(GSH-Px,T-SOD,and CAT)in mice were significantly increased,and the MDA content was significantly decreased.The difference between the groups was significant,and the effect was directly proportional to the intake of carp fish oil.At the same time,observing the result of liversection HE staining,compared with the NC group,the liver cell size and structure of the carp fish oil preparation group had no obvious abnormality,no abnormal structure of the hepatic lobule,no expansion of the hepatic sinusoids,normal arrangement of the hepatic cord,HD group Similar staining results with the blank control group can alleviate liver damage during aging,and the effect of the high-dose group is the most obvious and the effect is better.