Method for preparing fish oil ethyl ester from fish wastes

A technology for fish waste and fish oil ethyl ester, which is applied in the directions of fatty acid esterification, ester group and hydroxyl reaction preparation, bulk chemical production, etc., can solve the problems of low fish oil yield and purity, etc. The effect of low temperature and high separation efficiency

Inactive Publication Date: 2009-03-04
RONGCHENG TAIXIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the disadvantages of low fish oil yield and purity in the prior art of using fish leftovers to extract fish oil, the present invention provides a method for preparing fish oil ethyl ester from fish le

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] a. Raw material processing Select 50kg of fish head from fish processing, and cut into 1×1cm fritters in a shearing machine;

[0022] B, freezing puts the above-mentioned prepared fish head fragments into a liquid nitrogen cold storage for freezing;

[0023] c, pulverization: pulverize the frozen fish head fragments;

[0024] d, once the fish scraps after pulverizing are extracted by using supercritical carbon dioxide (SC-CO2) 2 ) extraction, the control temperature is 40°C, the pressure is 20MPa, CO 2 The flow rate is 1.8kg·h -1 g -1 , the extraction time is 6h to obtain a liquid oil mixture;

[0025] e, under reduced pressure, the liquid oil mixture obtained above is decompressed with CO 2 Under reduced pressure, the oil comes out, and the oil with a purity of 72% is obtained;

[0026] f. Secondary extraction The low-purity oil prepared above was extracted with SC-CO with 10% ethanol 2 Extract to obtain oil with a purity of 90%;

[0027] G, ethyl esterificatio...

Embodiment 2

[0030] a. Raw material processing Select 10 kg of fish offal from fish processing and cut them into small pieces of 1 × 1 cm in a special shearing machine;

[0031] B, freezing puts the above-mentioned prepared fish viscera pieces into a liquid nitrogen cold storage for freezing;

[0032] c, pulverize the frozen fish viscera fragments to pulverize;

[0033] d, once extracted the pulverized fish skin with supercritical carbon dioxide (SC-CO2) 2 ) extraction, the control temperature is 25°C, the pressure is 13MPa, CO 2 The flow rate is 1.5kg·h -1 g -1 , and the extraction time was 4 hours to obtain a liquid oil mixture;

[0034] e, under reduced pressure, the liquid oil mixture obtained above is decompressed with CO 2 Under reduced pressure, the oil comes out, and the oil with a purity of 69% is obtained;

[0035] f. Secondary extraction The low-purity oil prepared above was extracted with SC-CO with 5% ethanol 2 Extract to get 86% oil;

[0036] g, ethyl esterification: ...

Embodiment 3

[0039] a, raw material processing selects 100kg of fish skin leftovers from fish processing, and cuts them into 2×2cm fritters in a shearing machine;

[0040] B, freezing puts the fish skin fragment of above-mentioned preparation into liquid nitrogen cold storage and carries out freezing treatment;

[0041] c, pulverize and pulverize the frozen fish skin fragments;

[0042]d, once extracted the pulverized fish skin with supercritical carbon dioxide (SC-CO2) 2 ) extraction, the control temperature is 55°C, the pressure is 40MPa, CO 2 The flow rate is 2.0kg·h -1 g -1 , the extraction time is 10h to obtain a liquid oil mixture;

[0043] e, under reduced pressure, the liquid oil mixture obtained above is decompressed with CO 2 Decompression, the oil is separated out, and the oil with a purity of 78% is obtained;

[0044] f. Secondary extraction The low-purity oil prepared above was extracted with SC-CO with 20% ethanol 2 Extract to get 95% oil;

[0045] g. Ethylization tre...

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PUM

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Abstract

The invention relates to a method for preparing a fish oil ethyl ester by using fish leftovers. In the method, the fish leftovers during fish processing are used as materials and are cut, frozen, cracked and then extracted by using supercritical carbon dioxide ( SC-CO2), thus obtaining a liquid grease mixture; the mixture is decompressed by CO2 for realizing oil separation and obtaining the grease with a purity of 69 to 78 percent; then the grease is extracted by the SC-CO2 added with the ethanol with a concentration of 5 to 20 percent, thus obtaining the grease with a purity of 86 to 95 percent; then fish oil and absolute ethyl alcohol are reacted under a basic catalyst condition according to a proportion of 1 : 2 to 4; after the reaction, impurities like glycerol are removed through washing, thus obtaining the fish oil ethyl ester; then the fish oil ethyl ester is distilled by multi-grades of molecules, thus obtaining the fish oil ethyl ester with high purity. The method has the advantages of low operation temperature, high product extraction rate and purity, non-solvent vestigital, non-environment pollution, high separation efficiency and being easy for the continuous industrialization production.

Description

technical field [0001] The invention relates to a process for preparing fish oil, in particular to a method for preparing fish oil ethyl fat from fish leftovers. Background technique [0002] With the rapid development of my country's aquatic product processing industry, more and more waste will be generated. Mainly contain: the leftovers produced in the export fish product processing process include fish heads, fish bones, fish skins, fish viscera, etc., which account for about 35-55% of the raw materials by weight, and are generally treated as waste. How to effectively utilize these resources and turn waste into treasure will be a very important research topic. [0003] We know that fish and other seafood products are important sources of nutrients such as high-quality protein, amino acids, and fats needed by the human body, and their unique flavors are deeply loved by consumers. Fish oil has an obvious function of regulating blood lipids and can prevent arteriosclerosis...

Claims

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Application Information

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IPC IPC(8): C11C3/10C07C67/03
CPCY02P20/54
Inventor 李可伟刘扬瑞郭玉华
Owner RONGCHENG TAIXIANG FOOD
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