Method for extracting shrimp oil from penaeus vannamei boone processing by-products

Abstract

The invention discloses a method for extracting shrimp oil from penaeus vannamei boone processing by-products, which specifically comprises the following steps: freeze-drying penaeus vannamei boone heads, crushing into powder, adding absolute ethyl alcohol in proportion, and carrying out ultrasonic extraction and solid-liquid separation to obtain a solid matter and a supernatant A; and evaporating and concentrating the supernate to obtain the penaeus vannamei oil with high extraction rate. The extraction rate is more than 95%. The method provided by the invention not only improves the extraction rate of shrimp oil from South America white, but also greatly shortens the extraction time.

Description

Technical Field

[0001] The invention belongs to the fields of food and chemical industry, and particularly relates to a method for extracting shrimp oil from byproducts of white shrimp processing. Background Art

[0002] Penaeus vannamei, also known as Penaeus vannamei, commonly known as white shrimp or white-limbed shrimp, is native to the Pacific coast of South America and is mainly distributed in the waters from northern Peru to the Gulf of Mexico. It is known as one of the three highest-yielding shrimp species in the world along with Chinese shrimp and giant tiger shrimp.

[0003] In recent years, with the increase in the number of aquatic product companies, the by-products produced during the processing, such as shrimp heads and shrimp shells, are becoming more and more serious. The by-products of white shrimp processing include shrimp oil rich in EPA and DHA, but most of them are discarded or processed into feed.

[0004] In order to improve the efficient utilization of byproducts from the processing of white shrimp, more and more studies have been conducted on the use of white shrimp byproducts. Chinese invention patent CN117461795A discloses a method for preparing high-elasticity and high-calcium noodles using white shrimp shells as raw materials, which improves the taste of the finished noodles by using a twin-screw dry extrusion method.

[0005] At present, the extraction of shrimp oil is still focused on the extraction of krill oil. Therefore, providing a method for extracting white shrimp oil from white shrimp by-products can provide a practical basis for enterprises to realize the resource utilization of white shrimp processing by-products, which is conducive to further improving the economic value of white shrimp. Summary of the invention

[0006] The invention provides a method for extracting shrimp oil from byproducts of white shrimp processing, and the purpose is to shorten the extraction time of shrimp oil and improve the extraction rate of white shrimp oil to achieve a shrimp oil extraction rate of more than 95%.

[0007] To achieve the above object, the technical solution of the present invention is as follows:

[0008] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0009] (1) freeze-drying and crushing the by-product of Penaeus vannamei into shrimp powder;

[0010] (2) Mix shrimp powder and anhydrous ethanol at a ratio of 1:10-15 g / mL;

[0011] (3) subjecting the mixed raw materials to ultrasonic oscillation, with an ultrasonic power of 240 to 320 W, an ultrasonic time of 20 to 30 min, and the temperature controlled at room temperature;

[0012] (4) filtering the supernatant and washing it with anhydrous ethanol for three times, collecting the filtrate, and performing rotary evaporation at 45-50° C. and a rotation speed of 100-150 r / min to obtain white shrimp oil.

[0013] As a preferred embodiment, a method for extracting shrimp oil from a byproduct of white shrimp processing specifically comprises the following steps:

[0014] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0015] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0016] (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL;

[0017] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 240 W and an ultrasonic time of 25 min. The mixture was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The mixture was washed three times with anhydrous ethanol to obtain supernatant A.

[0018] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.45%.

[0019] As a preferred embodiment, a method for extracting shrimp oil from a byproduct of white shrimp processing specifically comprises the following steps:

[0020] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0021] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0022] (3) mixing the white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:13 g / mL;

[0023] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 280 W and an ultrasonic time of 23 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A.

[0024] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 97.36%.

[0025] Compared with Example 1, the extraction rate of white shrimp oil is improved, the extraction time is shortened, and the ultrasonic power is slightly increased.

[0026] As a preferred embodiment, a method for extracting shrimp oil from a byproduct of white shrimp processing specifically comprises the following steps:

[0027] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0028] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0029] (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL;

[0030] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 160 W and an ultrasonic time of 30 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A.

[0031] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.74%.

[0032] The present invention not only improves the extraction rate of white shrimp oil, but also greatly shortens the extraction time. The specific beneficial effects are as follows:

[0033] 1. The method for extracting shrimp oil from the byproduct of Penaeus vannamei of the present invention directly replaces the soaking time with the ultrasonic time, which greatly shortens the lipid extraction time;

[0034] 2. The method for extracting shrimp oil from the byproduct of Penaeus vannamei of the present invention improves the utilization rate of the byproduct of Penaeus vannamei, and the shrimp oil extraction rate is above 95%. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a schematic diagram of the effect of the material-liquid ratio on the shrimp oil extraction rate in the present invention.

[0036] Figure 2 This is a schematic diagram of the effect of ultrasound time on the shrimp oil extraction rate in the present invention.

[0037] Figure 3 Schematic diagram of the effect of ultrasonic power on shrimp oil extraction rate in the present invention.

[0038] Figure 4 It is a schematic diagram of the response surface curve drawn according to the regression equation in the present invention. DETAILED DESCRIPTION

[0039] The following is a detailed description of an embodiment of the present invention in conjunction with the accompanying drawings: This embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation method and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

[0040] In the present invention, the crude fat content detection method refers to the national standard GB5009.6-2016;

[0041] The method for detecting moisture content in the present invention refers to the national standard GB5009.3-2016;

[0042] In the present invention, the extraction rate of the white shrimp oil (%) = the content of the obtained shrimp oil / the crude fat content × 100%

[0043] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0044] (1) freeze-drying and crushing the by-product of Penaeus vannamei into shrimp powder;

[0045] (2) Mix shrimp powder and anhydrous ethanol at a ratio of 1:10-15 g / mL;

[0046] (3) subjecting the mixed raw materials to ultrasonic oscillation, with an ultrasonic power of 240 to 320 W, an ultrasonic time of 20 to 30 min, and the temperature controlled at room temperature;

[0047] (4) filtering the supernatant and washing it with anhydrous ethanol for three times, collecting the filtrate, and performing rotary evaporation at 45-50° C. and a rotation speed of 100-150 r / min to obtain white shrimp oil.

[0048] The specific research process of the present invention includes the following aspects:

[0049] 1. Effect of material-liquid ratio on extraction rate:

[0050] Ultrasonic assisted extraction is a physical method that uses ultrasound to produce mechanical vibration and cavitation on the medium to break cells. Many stimulating effects of ultrasound, such as diffusion, crushing, heating, and flocculation effects, can accelerate the diffusion and dilution of the active ingredients to be extracted in the solvent, promote the full mixing of the active ingredients with the solvent, and facilitate extraction.

[0051] Therefore, ultrasonic-assisted extraction of white shrimp oil was carried out, with anhydrous ethanol as the organic solvent, ultrasonic time of 25 min, ultrasonic power of 240 W, and extraction under the conditions of solid-liquid ratio of 1:8, 1:12, 1:16, 1:20 and 1:24, respectively. Figure 1 It can be seen that with the increase of the solid-liquid ratio, the extraction rate increases first. When the solid-liquid ratio reaches 1:12, the extraction rate tends to be stable at 70.16%. Considering that excessive reagents will increase the cost, the optimal solid-liquid ratio of 1:12 is selected.

[0052] 2. Effect of ultrasonic time on shrimp oil extraction rate:

[0053] Ultrasound-assisted extraction of white shrimp oil was carried out with anhydrous ethanol as organic solvent, a solid-liquid ratio of 1:12, and an ultrasonic power of 240W. The extraction was carried out at a liquid-to-solid ratio of 10, 15, 20, 25, and 30 minutes. The results showed that Figure 2 It can be seen that the extraction rate increased sharply at 25 minutes, reaching the maximum value of 89.06%, which may be due to the large-scale breakage of the shrimp powder cell wall and the leaching of oil after 20 minutes. Considering that too long extraction time may affect the quality of shrimp oil, 25 minutes was selected as the optimal ultrasonic time.

[0054] 3. Effect of ultrasonic power on shrimp oil extraction rate:

[0055] Ultrasound-assisted extraction of white shrimp oil was carried out with anhydrous ethanol as organic solvent, a solid-liquid ratio of 1:12, and ultrasonic time of 250 min. The extraction was carried out under ultrasonic powers of 0, 160, 240, 320, and 400 W, respectively. The results showed that Figure 3 It can be seen that with the increase of ultrasonic power, the shrimp oil extraction rate gradually increased, and the extraction rate reached the highest at 240 W, which was 89.06%. With the increase of ultrasonic power, the extraction rate remained basically unchanged. Therefore, 240 W was selected as the optimal ultrasonic power.

[0056] 4. Response surface optimization experiment:

[0057] Response surface is a statistical analysis method, which is mainly used to study the relationship between multiple independent variables and a response variable. It can help understand and optimize the behavior of the system by establishing a response surface model. In order to obtain the best extraction process conditions, based on the single factor experiment, according to the Box-Behnken central composite experimental design principle, the liquid-to-solid ratio, ultrasonic time and ultrasonic power were selected at 3 levels for each of the three factors to conduct response surface experiments. The extraction rate of white shrimp oil (%) was taken as the main indicator. There were 15 test points in total, and the central point test was repeated 3 times. The factor levels are shown in Table 1, and the experimental design scheme and results are shown in Table 2.

[0058] Table 1 Factors and levels of response surface experiment for the extraction process of white shrimp oil

[0059]

[0060] Table 2 Response surface analysis test results of white shrimp oil extraction process

[0061]

[0062]

[0063] V. Analysis of variance of response surface test model:

[0064] According to the actual measured values, regression fitting was used for the data in Table 2. The model of extraction rate for liquid-to-liquid ratio (A), ultrasonic time (B) and ultrasonic power (C) is as follows: Y = 95.75 + 10.94 * A + 3.83 * B + 2.05 * C - 0.8431 * AB + 0.4399 * AC - 1.39 * BC - 10.58 * A2 - 1.26 * B2 - 2.25 * C2. The variance analysis of the constructed model is shown in Table 3. The results of variance analysis show that the p of the model < 0.0001 indicates that the model is extremely significant and has a good prediction effect. The lack of fit term p > 0.05 did not reach a significant level, indicating that the regression model can fit the measured value well. The response surface results show that when anhydrous ethanol is used to extract shrimp oil, the effects of solvent dosage, ultrasonic time and ultrasonic power on the oil extraction rate are all significant. The order of priority is: liquid-to-liquid ratio > ultrasonic time > ultrasonic power.

[0065] Table 3 Variance analysis of regression curve of white shrimp oil extraction process

[0066]

[0067]

[0068] Correlation coefficient R 2 is 0.9987, the correction coefficient R 2 Adj is 0.9970, so the regression model can be used to optimize the process conditions of ultrasound-assisted extraction of shrimp oil from Penaeus vannamei.

[0069] Note: (A) Response surface diagram of the interaction between A and B on Y (C = 240W); (B) Response surface diagram of the interaction between A and C on Y (B = 25min); (C) Response surface diagram of the interaction between B and C on Y (A = 12mL / g); (D) Contour diagram of the interaction between A and B on Y (C = 240W); (E) Contour diagram of the interaction between A and C on Y (B = 25min); (F) Contour diagram of the interaction between B and C on Y (A = 12mL / g)

[0070] The response surface curve is drawn according to the regression equation, such as Figure 4 The response surface curve showed a trend of first increasing and then decreasing, and the contour lines of each response surface were elliptical, indicating that there were obvious interactions between the amount of solvent and ultrasonic time, the amount of solvent and ultrasonic power, and the ultrasonic time and ultrasonic power, all of which had an impact on the extraction rate of white shrimp oil.

[0071] 6. Optimal process conditions results and verification:

[0072] The central point combination test design was adopted, and the central point level was: liquid-to-liquid ratio 1:12, ultrasonic time 25min, and ultrasonic power 240W. According to the response surface analysis, the optimal parameters and predicted values ​​were liquid-to-liquid ratio 13.25:1, ultrasonic time 22.94min, ultrasonic power 288.13W, and the predicted extraction rate was 97.30%. Through parameter adjustment, the adjusted parameters were determined to be liquid-to-liquid ratio 1:13, ultrasonic time 23min, and ultrasonic power 280W. After experimental verification, under this condition, the extraction rate of white shrimp oil was 97.36±0.64%, and the relative error was 0.07%. The actual measured value was basically consistent with the model prediction value, which shows that the model has a good effect, and the optimal process conditions optimized by the response surface method are more reliable.

[0073] VII. Ultrasonic-assisted extraction of fatty acid composition of lipids from byproducts of white shrimp processing:

[0074] Combined with the best extraction method selected above, the fatty acids of the lipids of the byproducts of white shrimp processing were determined, and the fatty acids of the ethanol extraction without ultrasound assistance and chloroform / methanol extraction were compared with those of the control group. The results are shown in Table 4. A total of 22 fatty acids were detected, including 9 polyunsaturated fatty acids, accounting for 42.03% of the total fatty acids, which was significantly higher than the control group by about 5%; 6 monounsaturated fatty acids, accounting for 26.19% of the total fatty acids; 7 saturated fatty acids, accounting for 31.78% of the total fatty acids. Among them, the content of DHA+EPA was as high as 11.59%, which was not significantly different from that without ultrasound-assisted ethanol extraction. The results show that short-term ultrasound assistance has little effect on the oxidation of polyunsaturated fatty acids, especially DHA and EPA, and is suitable for assisting the extraction of lipids from white shrimp processing byproducts.

[0075] Table 4 Comparison of fatty acid composition of lipids from byproducts of ultrasonic-assisted extraction of Penaeus vannamei

[0076]

[0077]

[0078] Embodiment 1:

[0079] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0080] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0081] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0082] (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL;

[0083] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 240 W and an ultrasonic time of 25 min. The mixture was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The mixture was washed three times with anhydrous ethanol to obtain supernatant A.

[0084] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.45%.

[0085] Embodiment 2:

[0086] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0087] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0088] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0089] (3) mixing the white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:13 g / mL;

[0090] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 280 W and an ultrasonic time of 23 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A.

[0091] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 97.36%.

[0092] Compared with Example 1, the extraction rate of white shrimp oil is improved, the extraction time is shortened, and the ultrasonic power is slightly increased.

[0093] Embodiment 3:

[0094] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0095] (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%;

[0096] (2) crushing the freeze-dried byproduct to obtain white shrimp powder;

[0097] (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL;

[0098] (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 160 W and an ultrasonic time of 30 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A.

[0099] (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.74%.

[0100] Compared with Example 1, there was no significant difference in the extraction rate of white shrimp oil, the ultrasonic power was reduced, and the ultrasonic time was slightly increased.

[0101] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for extracting shrimp oil from byproducts of Penaeus vannamei processing, characterized in that: The specific steps include: (1) freeze-drying and crushing the by-product of Penaeus vannamei into shrimp powder; (2) Mix shrimp powder and anhydrous ethanol at a ratio of 1:10-15 g / mL; (3) subjecting the mixed raw materials to ultrasonic oscillation, with an ultrasonic power of 240 to 320 W, an ultrasonic time of 20 to 30 min, and the temperature controlled at room temperature; (4) filtering the supernatant and washing it with anhydrous ethanol for three times, collecting the filtrate, and performing rotary evaporation at 45-50° C. and a rotation speed of 100-150 r / min to obtain white shrimp oil.

2. The method for extracting shrimp oil from byproducts of Penaeus vannamei processing according to claim 1, characterized in that: The method specifically comprises the following steps: (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%; (2) crushing the freeze-dried byproduct to obtain white shrimp powder; (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL; (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 240 W and an ultrasonic time of 25 min. The mixture was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The mixture was washed three times with anhydrous ethanol to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.45%.

3. The method for extracting shrimp oil from byproducts of Penaeus vannamei processing according to claim 1, characterized in that: The method specifically comprises the following steps: (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%; (2) crushing the freeze-dried byproduct to obtain white shrimp powder; (3) mixing the white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:13 g / mL; (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 280 W and an ultrasonic time of 23 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 97.36%. Compared with Example 1, the extraction rate of white shrimp oil is improved, the extraction time is shortened, and the ultrasonic power is slightly increased.

4. The method for extracting shrimp oil from byproducts of Penaeus vannamei processing according to claim 1, characterized in that: The method specifically comprises the following steps: (1) taking fresh white shrimp byproducts and freeze-drying them at -80°C until the moisture content after drying is 5-6%; (2) crushing the freeze-dried byproduct to obtain white shrimp powder; (3) mixing white shrimp powder and anhydrous ethanol at a mass volume ratio of 1:12 g / mL; (4) The mixed powder was subjected to ultrasonic extraction at an ultrasonic power of 160 W and an ultrasonic time of 30 min. The powder was taken out after ultrasonic extraction, and solid-liquid separation was performed using filter paper. The powder was washed three times with anhydrous ethanol to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 45° C. to remove ethanol, thereby obtaining white shrimp oil, with an extraction rate of 95.74%.

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