Aidos I, van der Padt A, Boom R M, Luten J B
Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB IJmuiden, The Netherlands.
J Agric Food Chem. 2001 Aug;49(8):3697-704. doi: 10.1021/jf001513s.
Fish oil has been extracted from byproducts of the maatjes (salted) herring production using a pilot plant consisting of a mincer, heat exchanger, and three-phase decanter. The crude herring oil obtained had an initial peroxide value (PV), anisidine value (AV) and free fatty acids (FFA) level of only 3 mequiv of peroxide/kg of lipid, 8.9, and 2.9%, respectively. 5,8,11,14,17-Eicosapentaenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA) were present in considerable amounts (99 and 91 g/kg, respectively). During storage of the oil, no photooxidation could be detected. Storage at room temperature led to significant autoxidation over time, apparent from primary and tertiary oxidation products, measured by a decrease of hydroperoxides and an increase of fluorescent compounds (FC). Storage at 50 degrees C resulted in significant increases in secondary (AV) and tertiary oxidation (FC) products. At all storage conditions, the FFA contents remained low (<3%) and the alpha-tocopherol content remained constant. These results open the possibility for fish oil production of good quality using salted herring byproducts.
利用一套由绞肉机、热交换器和三相倾析器组成的中试装置，从马泰耶斯（腌制）鲱鱼生产的副产品中提取了鱼油。所获得的粗鲱鱼油的初始过氧化值（PV）、茴香胺值（AV）和游离脂肪酸（FFA）水平分别仅为3毫当量过氧化物/千克脂质、8.9和2.9%。5,8,11,14,17-二十碳五烯酸（EPA）和4,7,10,13,16,19-二十二碳六烯酸（DHA）含量相当可观（分别为99和91克/千克）。在油的储存过程中，未检测到光氧化。室温储存随着时间的推移导致显著的自动氧化，从初级和三级氧化产物可以明显看出，通过氢过氧化物的减少和荧光化合物（FC）的增加来衡量。50℃储存导致二级（AV）和三级氧化（FC）产物显著增加。在所有储存条件下，FFA含量保持较低（<3%），α-生育酚含量保持恒定。这些结果为利用腌制鲱鱼副产品生产高质量鱼油提供了可能性。
