Method for extracting grease from shrimp heads of penaeus vannamei boone

Abstract

The invention discloses a method for extracting grease from penaeus vannamei boone heads, which specifically comprises the following steps: freeze-drying the penaeus vannamei boone heads, crushing into powder, adding absolute ethyl alcohol in proportion, and carrying out microwave treatment and solid-liquid separation to obtain a solid 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 the heads of whiteleg shrimps. Background Art

[0002] Penaeus vannamei, also known as Vannamei shrimp, is native to the Pacific coast of Central and South America. It is one of the three most productive shrimp species in the world (along with Chinese shrimp and giant tiger shrimp). With the rapid development of the aquatic processing industry, the production of its processing byproducts (such as shrimp heads and shrimp shells) has increased significantly. Shrimp heads are rich in bioactive substances such as EPA and DHA, but they are currently mainly discarded or simply processed into feed, with low resource utilization.

[0003] In response to this problem, in recent years, research on the high-value utilization of white shrimp by-products has increased. For example, Chinese invention patent CN117461795A proposed a twin-screw dry extrusion process for preparing high-elasticity and high-calcium noodles using shrimp shells as raw materials. However, in the field of shrimp oil extraction, the existing technology is still focused on species such as krill, and there is no mature report on the systematic extraction method of shrimp oil from white shrimp by-products.

[0004] Therefore, developing a method for efficiently extracting shrimp oil from whiteleg shrimp heads can not only provide a technical path for resource utilization for the industry, but also significantly improve the economic benefits and sustainable development level of the whiteleg shrimp industry chain. Summary of the invention

[0005] The invention provides a method for extracting oil from the head of whiteleg shrimp, which aims to shorten the extraction time of shrimp oil, greatly reduce the consumption of reagents, and increase the shrimp oil extraction rate to more than 95%.

[0006] To achieve the above object, the technical solution of the present invention is as follows:

[0007] A method for extracting oil from the head of Penaeus vannamei specifically comprises the following steps:

[0008] (1) grinding the freeze-dried white shrimp heads into shrimp powder using a high-speed grinder;

[0009] (2) mixing shrimp powder and anhydrous ethanol at a ratio of 1:8-16 g / mL to obtain a mixed solution;

[0010] (3) subjecting the mixed solution to microwave treatment, with the reaction device connected to a condenser reflux tube, the microwave power being 400 to 800 W, the microwave time being 3 to 7 min, and the temperature not being controlled;

[0011] (4) The treated mixed solution was extracted for 6 hours and then filtered, and rinsed with anhydrous ethanol for 3 times. The filtrate was collected and combined, and rotary evaporated at 42° C. and a speed of 40-100 r / min to obtain crude shrimp oil of Penaeus vannamei.

[0012] As a preferred embodiment, the method for extracting oil and fat specifically comprises the following steps:

[0013] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0014] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0015] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution;

[0016] (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 9 min. The mixed solution was taken out after microwave treatment, and after extraction for 3 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0017] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 95.13%.

[0018] As a preferred embodiment, the method for extracting oil and fat specifically comprises the following steps:

[0019] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0020] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0021] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution;

[0022] (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 5 min. The mixture was taken out after microwave treatment, and after extraction for 12 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0023] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 98.33%.

[0024] As a preferred embodiment, the method for extracting oil and fat specifically comprises the following steps:

[0025] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0026] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0027] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:13.5 g / mL to obtain a mixed solution;

[0028] (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 5.5 min. The mixture was taken out after microwave treatment, and after extraction for 6 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0029] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 99.05%.

[0030] 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:

[0031] 1. The method for extracting shrimp oil from the byproduct of Penaeus vannamei of the present invention directly replaces the extraction time with microwave time, thereby greatly shortening the lipid extraction time;

[0032] 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

[0033] 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.

[0034] Figure 2 Schematic diagram of the effect of microwave power on shrimp oil extraction rate in the present invention.

[0035] Figure 3 It is a schematic diagram of the effect of microwave time on the shrimp oil extraction rate in the present invention.

[0036] Figure 4 It is a schematic diagram of the effect of extraction time on shrimp oil extraction rate in the present invention.

[0037] Figure 5 It is a schematic diagram of the response surface curve drawn according to the regression equation in the present invention. DETAILED DESCRIPTION

[0038] 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.

[0039] In the present invention, the crude fat content detection method refers to the national standard GB5009.6-2016;

[0040] The method for detecting moisture content in the present invention refers to the national standard GB5009.3-2016;

[0041] In the present invention, the extraction rate of the whiteleg shrimp oil (%) = the content of the obtained shrimp oil / the crude fat content×100%.

[0042] like Figure 1-5 As shown, a method for extracting shrimp oil from the head of Penaeus vannamei specifically comprises the following steps:

[0043] (1) grinding the freeze-dried white shrimp heads into shrimp powder using a high-speed grinder;

[0044] (2) mixing shrimp powder and anhydrous ethanol at a ratio of 1:8-16 g / mL to obtain a mixed solution;

[0045] (3) subjecting the mixed solution to microwave treatment, with the reaction device connected to a condenser reflux tube, the microwave power being 400 to 800 W, the microwave time being 3 to 7 min, and the temperature not being controlled;

[0046] (4) The treated mixed solution was extracted for 6 hours and then filtered, and rinsed with anhydrous ethanol for 3 times. The filtrate was collected and combined, and rotary evaporated at 42° C. and a speed of 40-100 r / min to obtain crude shrimp oil of Penaeus vannamei.

[0047] The specific research process of the present invention includes the following aspects:

[0048] 1. Effect of material-liquid ratio on extraction rate:

[0049] Microwave-assisted extraction uses the thermal and non-thermal effects (such as molecular polarization and ion conduction) of electromagnetic waves on the medium to cause cell rupture, which is a physical-chemical synergistic method. Microwave radiation causes polar molecules (such as water, ethanol, etc.) to undergo dipole rotation and produce internal heating effects through high-frequency alternating electromagnetic fields. The intense friction and collision between molecules increase the solvent penetration capacity and mass transfer efficiency, which can quickly break the cell structure and release the effective ingredients in the cells. The selective heating characteristics of microwaves can effectively accelerate the dissolution and diffusion process of the target components in the solvent, promote the full contact between the solute and the solvent, and significantly improve the extraction efficiency.

[0050] Therefore, microwave-assisted extraction of white shrimp oil was carried out, with anhydrous ethanol as the organic solvent, microwave time of 5 min, microwave power of 600 W, extraction time of 3 h, and extraction under the conditions of solid-liquid ratio of 1:4, 1:8, 1:12, 1:16 and 1:20, 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 92.44%. Considering that excessive reagents will increase the cost, the optimal solid-liquid ratio of 1:12 is selected.

[0051] 2. Effect of microwave power on shrimp oil extraction rate:

[0052] The shrimp oil of Penaeus vannamei was extracted by microwave-assisted extraction, with anhydrous ethanol as the organic solvent, a solid-liquid ratio of 1:12, a microwave time of 5 min, an extraction time of 3 h, and extraction under microwave powers of 200, 400, 600, 800 and 1000 W, respectively. Figure 2 It can be seen that when the microwave power is 600 W, the extraction rate reaches the maximum value, which is 94.70%. Considering that too high microwave power may affect the quality of shrimp oil, 600 W is selected as the optimal microwave power.

[0053] 3. Effect of microwave time on shrimp oil extraction rate:

[0054] The shrimp oil of Penaeus vannamei was extracted by microwave-assisted extraction. Anhydrous ethanol was used as the organic solvent, the solid-liquid ratio was 1:12, the microwave power was 600W, and the extraction time was 1, 3, 5, 7 and 9 minutes respectively. The results showed that Figure 3 It can be seen that with the increase of microwave time, the shrimp oil extraction rate gradually increased, and the extraction rate reached the highest when the microwave time was 5 minutes, which was 94.74%. With the increase of microwave time, the extraction rate remained basically unchanged. Therefore, 5 minutes was selected as the optimal microwave time.

[0055] 4. The influence of extraction time on shrimp oil extraction rate:

[0056] The shrimp oil of Penaeus vannamei was extracted by microwave-assisted extraction, with anhydrous ethanol as the organic solvent, a solid-liquid ratio of 1:12, a microwave power of 600 W, and a microwave time of 5 min. The extraction was performed for 1, 3, 6, 12 and 24 h respectively. The results showed that Figure 4 It can be seen that with the increase of extraction time, the shrimp oil extraction rate gradually increased, and the extraction rate reached the highest when the extraction time reached 6h, which was 97.95%. With the increase of microwave time, the extraction rate remained basically unchanged. Therefore, 6h was selected as the optimal extraction time.

[0057] 5. Response surface optimization experiment:

[0058] 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, microwave time and microwave power were taken into account comprehensively. The three factors were each taken into account for the response surface test. The extraction rate of white shrimp oil (%) was taken as the index. There were 17 test points in total, and the central point test was repeated 5 times. The factor levels are shown in Table 1. The experimental design scheme and results are shown in Table 2.

[0059] Table 1 Factors and levels of response surface experiment for the extraction process of white shrimp oil

[0060]

[0061] Table 2 Response surface analysis test results of white shrimp oil extraction process

[0062]

[0063] 6. 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, and the model of extraction rate versus solid-liquid ratio (A), microwave time (B) and microwave power (C) was as follows: Y = 98.37 + 3.91*A + 2.57*B + 2.20*C - 0.8275*AB - 0.8525*AC - 1.55*BC - 5.40*A 2 -4.37*B 2 -4.28*C 2 . 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 the significant level, indicating that the regression model can fit the measured value well. The response surface results show that when shrimp oil is extracted with anhydrous ethanol, the effects of solvent dosage, microwave time and microwave power on the oil extraction rate all reach a significant level. The order of priority is: liquid-to-solid ratio>microwave time>microwave power.

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

[0066]

[0067] Correlation coefficient R 2 is 0.9949, the correction coefficient R 2 Adj It is 0.9884, so the regression model can be used to optimize the process conditions of microwave-assisted extraction of white shrimp oil.

[0068] Note: (A) Response surface diagram of the interaction between A and B on Y (C = 600W); (B) Response surface diagram of the interaction between A and C on Y (B = 5min); (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 = 600W); (E) Contour diagram of the interaction between A and C on Y (B = 5min); (F) Contour diagram of the interaction between B and C on Y (A = 12mL / g)

[0069] 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 microwave time, the amount of solvent and microwave power, and the microwave time and microwave power, all of which had an impact on the extraction rate of white shrimp oil.

[0070] 7. Optimal process conditions results and verification:

[0071] The central point combination test design was adopted, and the central point level was: liquid-liquid ratio 1:12, microwave time 5min, microwave power 600W. According to the response surface analysis, the optimal parameters and predicted values ​​were liquid-liquid ratio 13.5:1, microwave time 5.56min, microwave power 639.51W, and the predicted extraction rate was 99.48%. Through parameter adjustment, the adjusted parameters were determined to be liquid-liquid ratio 1:13.5, microwave time 5.5min, and microwave power 640W. After experimental verification, under this condition, the extraction rate of white shrimp oil was 99.05±0.57%, and the relative error was 0.43%. 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.

[0072] 8. Physicochemical properties and fatty acid composition of crude oil extracted from white shrimp heads with microwave-assisted extraction:

[0073] In this study, the optimized process was used to extract the oil from the head of white shrimp, and its physical and chemical properties and fatty acid composition were systematically analyzed (see Table 4 and Table 5 for details). The results showed that the physical and chemical indicators of the extracted shrimp oil all reached the first-level crude fish oil standard (only the acid value index met the third-level standard); in the fatty acid composition analysis, a total of 24 fatty acids were identified, including 8 polyunsaturated fatty acids (accounting for 44.17% of the total fatty acids), 7 monounsaturated fatty acids (28.94%) and 9 saturated fatty acids (26.89%), among which the total content of EPA and DHA with important nutritional value reached 14.62%. The comprehensive data showed that the shrimp oil extracted by this process has the characteristics of low oxidation degree and high content of functional fatty acids, especially its rich active ingredients such as EPA / DHA, which makes it valuable for development as a high-quality functional oil.

[0074] Table 4 Physicochemical indexes of microwave-assisted extraction of lipids from white shrimp heads

[0075]

[0076]

[0077] Note: “-” means there is no limitation in the standard.

[0078] Table 4 Fatty acid composition of microwave-assisted extraction of white shrimp head oil (%)

[0079]

[0080] Embodiment 1:

[0081] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0082] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0083] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0084] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution;

[0085] (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 9 min. The mixed solution was taken out after microwave treatment, and after extraction for 3 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0086] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 95.13%.

[0087] Embodiment 2:

[0088] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0089] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0090] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0091] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution;

[0092] (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 5 min. The mixture was taken out after microwave treatment, and after extraction for 12 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0093] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 98.33%.

[0094] Compared with Example 1, the extraction rate of white shrimp oil is improved, the extraction time is increased, and the microwave time is reduced.

[0095] Embodiment 3:

[0096] A method for extracting shrimp oil from a byproduct of white shrimp processing, comprising the following steps:

[0097] (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%;

[0098] (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads;

[0099] (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:13.5 g / mL to obtain a mixed solution;

[0100] (4) The mixed solution was subjected to microwave treatment at a microwave power of 640 W and a microwave time of 5.5 min. After microwave treatment, the mixed solution was taken out and filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A.

[0101] (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 99.05%.

[0102] Compared with Example 2, the extraction rate of white shrimp oil is further improved, the extraction time is reduced, and the amount of solvent, microwave time and power are slightly increased.

[0103] 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 oil from the head of Penaeus vannamei, characterized in that: The specific steps include: (1) grinding the freeze-dried white shrimp heads into shrimp powder using a high-speed grinder; (2) mixing shrimp powder and anhydrous ethanol at a ratio of 1:8-16 g / mL to obtain a mixed solution; (3) subjecting the mixed solution to microwave treatment, with the reaction device connected to a condenser reflux tube, the microwave power being 400 to 800 W, the microwave time being 3 to 7 min, and the temperature not being controlled; (4) The treated mixed solution was extracted for 6 hours and then filtered, and rinsed with anhydrous ethanol for 3 times. The filtrate was collected and combined, and rotary evaporated at 42° C. and a speed of 40-100 r / min to obtain crude shrimp oil of Penaeus vannamei.

2. A method for extracting oil from the head of Penaeus vannamei according to claim 1, characterized in that: The method for extracting oil specifically comprises the following steps: (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%; (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads; (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution; (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 9 min. The mixed solution was taken out after microwave treatment, and after extraction for 3 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 95.13%.

3. A method for extracting oil from the head of Penaeus vannamei according to claim 1, characterized in that: The method for extracting oil specifically comprises the following steps: (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%; (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads; (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:12 g / mL to obtain a mixed solution; (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 5 min. The mixture was taken out after microwave treatment, and after extraction for 12 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 98.33%.

4. A method for extracting oil from the head of Penaeus vannamei according to claim 1, characterized in that: The method for extracting oil specifically comprises the following steps: (1) taking fresh white shrimp heads and freeze-drying them in a -80°C freeze dryer for three days, wherein the moisture content after drying is about 2-5%; (2) crushing the dried shrimp heads with a high-speed crusher, and sieving to obtain freeze-dried powder of Penaeus vannamei shrimp heads; (3) taking 10 g of freeze-dried powder of white shrimp heads and mixing it with anhydrous ethanol at a mass volume ratio of 1:13.5 g / mL to obtain a mixed solution; (4) The mixed solution was subjected to microwave treatment at a microwave power of 600 W and a microwave time of 5.5 min. The mixture was taken out after microwave treatment, and after extraction for 6 h, the mixed solution was filtered using filter paper and rinsed with anhydrous ethanol for 3 times to obtain supernatant A. (5) The supernatant A was subjected to vacuum rotary evaporation at 42° C. to remove ethanol and obtain crude shrimp oil of Penaeus vannamei. The shrimp oil extraction rate was 99.05%.

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