Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis
In this work, the crude fish oil was extracted from snakehead viscera by ultrasound-assisted n-hexane extraction, and the process conditions were optimized through single factor experiments and orthogonal experiments. Then, the physicochemical indexes as well as volatile flavor components of the obt...
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030369 |
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| author | Xinyu WU Chuanqi ZHANG Zheng YAO Bizhen ZHONG Bin PENG Chengwei YU Mingming HU Zongcai TU Jinlin LI |
| author_facet | Xinyu WU Chuanqi ZHANG Zheng YAO Bizhen ZHONG Bin PENG Chengwei YU Mingming HU Zongcai TU Jinlin LI |
| author_sort | Xinyu WU |
| collection | DOAJ |
| description | In this work, the crude fish oil was extracted from snakehead viscera by ultrasound-assisted n-hexane extraction, and the process conditions were optimized through single factor experiments and orthogonal experiments. Then, the physicochemical indexes as well as volatile flavor components of the obtained crude fish oil were evaluated. The results showed that the optimal extraction conditions of crude fish oil from snakehead viscera were determined as follows: Ultrasound temperature of 50 ℃, ultrasound time of 50 min, ultrasound power of 300 W, liquid to material ratio of 3:1 mL/g. Under the optimal conditions, the yield of crude fish oil from snakehead viscera was 79.80%. The crude fish oil obtained by ultrasound-assisted solvent extraction had good physical and chemical properties with lower acid value and anisidine value compared to those obtained by traditional water-boiling extraction or solvent extraction. The crude fish oil was rich in unsaturated fatty acids (64.95%), including oleic acid 23.67%, linoleic acid 24.29%, and a total content of EPA and DHA of 8.84%. Besides, the volatile flavor components of crude fish oil were mainly inorganic sulfides, methyl groups, aromatic components and organic sulfides. Ultrasonic-assisted extraction of snakehead visceral fish oil possessed an excellent yield and unique volatile flavor substances, and could delay oxidation rancidity, and increase the content of unsaturated fatty acids in crude fish oil in a certain extent. |
| format | Article |
| id | doaj-art-6189138b3e7746b2b692ff809c574afd |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-6189138b3e7746b2b692ff809c574afd2025-08-20T02:41:25ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146716917710.13386/j.issn1002-0306.20240303692024030369-7Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality AnalysisXinyu WU0Chuanqi ZHANG1Zheng YAO2Bizhen ZHONG3Bin PENG4Chengwei YU5Mingming HU6Zongcai TU7Jinlin LI8National R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaNational R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, ChinaIn this work, the crude fish oil was extracted from snakehead viscera by ultrasound-assisted n-hexane extraction, and the process conditions were optimized through single factor experiments and orthogonal experiments. Then, the physicochemical indexes as well as volatile flavor components of the obtained crude fish oil were evaluated. The results showed that the optimal extraction conditions of crude fish oil from snakehead viscera were determined as follows: Ultrasound temperature of 50 ℃, ultrasound time of 50 min, ultrasound power of 300 W, liquid to material ratio of 3:1 mL/g. Under the optimal conditions, the yield of crude fish oil from snakehead viscera was 79.80%. The crude fish oil obtained by ultrasound-assisted solvent extraction had good physical and chemical properties with lower acid value and anisidine value compared to those obtained by traditional water-boiling extraction or solvent extraction. The crude fish oil was rich in unsaturated fatty acids (64.95%), including oleic acid 23.67%, linoleic acid 24.29%, and a total content of EPA and DHA of 8.84%. Besides, the volatile flavor components of crude fish oil were mainly inorganic sulfides, methyl groups, aromatic components and organic sulfides. Ultrasonic-assisted extraction of snakehead visceral fish oil possessed an excellent yield and unique volatile flavor substances, and could delay oxidation rancidity, and increase the content of unsaturated fatty acids in crude fish oil in a certain extent.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030369snakehead viscerafish oilphysicochemical indexesfatty acid compositionvolatile flavor substances |
| spellingShingle | Xinyu WU Chuanqi ZHANG Zheng YAO Bizhen ZHONG Bin PENG Chengwei YU Mingming HU Zongcai TU Jinlin LI Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis Shipin gongye ke-ji snakehead viscera fish oil physicochemical indexes fatty acid composition volatile flavor substances |
| title | Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis |
| title_full | Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis |
| title_fullStr | Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis |
| title_full_unstemmed | Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis |
| title_short | Optimization of Ultrasound-assisted Extraction of Fish Oil from Snakehead Viscera and Its Quality Analysis |
| title_sort | optimization of ultrasound assisted extraction of fish oil from snakehead viscera and its quality analysis |
| topic | snakehead viscera fish oil physicochemical indexes fatty acid composition volatile flavor substances |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030369 |
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