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    基于响应曲面法的凡纳滨对虾虾头中脂质提取工艺

    Optimization of lipid extraction process from heads of Litopenaeus vannamei using response surface methodology

      摘要
    • 摘要:
      目的 建立凡纳滨对虾（Litopenaeus vannamei）副产物虾头中脂质物提取工艺，并对其脂质进行营养品质的评价，以实现副产物的高值化利用。
      方法 虾头冷冻干燥粉作为原料，以料液比（A）、超声时间（B）和超声温度（C）为影响因素，脂质得率（Y）为响应值，采用响应面法进行工艺优化，建立回归模型分析各因素影响，并分析最优条件提取脂质的磷脂含量及脂肪酸组成。
      结果 所建立的回归模型为：Y= 12.432+0.363 75A+0.047 5B+0.078 75C+0.237 5AB−0.19AC+0.062 5BC−0.168 5A2−0.426B2−0.583 5C2，模型极显著（P=0.004 9），失拟项不显著（P=0.119 1），拟合良好。预测最优条件为料液比4.84 mL/g、超声时间92.8 min、温度43.8 ℃，理论得率12.53%。基于实际条件优化参数后，采用料液比5 mL/g、超声处理时间90 min、超声温度40 ℃的条件进行验证实验。实验测得实际得率为（12.37±0.38）%，与预测值相符。品质分析显示脂质中磷脂含量可达（251.98±1.73）mg/g；共分析鉴定出24种脂肪酸，以多不饱和脂肪酸为主（∑PUFA 39.01%），其中EPA和DHA合计含量达16.7%。
      结论 基于响应面法优化的脂质提取工艺稳定可靠，所得脂质得率高且富含磷脂与n-3系多不饱和脂肪酸，具有良好开发价值，为甲壳类副产物的加工与利用提供了依据。

       

      Abstract:
      Objective This study aimed to establish an optimized lipid extraction process from shrimp heads (a by-product of Litopenaeus vannamei) and evaluate the nutritional quality of the extracted lipids, thereby facilitating the high-value utilization of this aquatic by-product.
      Methods Freeze-dried shrimp head powder was used as the raw material. A response surface methodology (RSM) was employed to optimize the lipid extraction process, with liquid-to-solid ratio (A), ultrasonic time (B), and ultrasonic temperature (C) as independent variables and lipid yield (Y) as the response value. A regression model was constructed to analyze the effects of the variables on lipid yield. Additionally, the phospholipid content and fatty acid composition of lipids extracted under optimal conditions were determined.
      Results The quadratic regression model for lipid yield was established as follows:Y=12.432+0.363 75A+0.047 5B+0.078 75C+0.237 5AB−0.19AC+0.062 5BC−0.168 5A2−0.426B2−0.583 5C2. The model was highly significant (P=0.004 9), while the lack-of-fit term was non-significant (P=0.119 1), indicating excellent goodness-of-fit. The predicted optimal extraction conditions were: liquid-to-solid ratio of 4.84 mL/g, ultrasonic time of 92.8 min, and temperature of 43.8 °C, with a theoretical lipid yield of 12.53%. Considering practical operational feasibility, the conditions were adjusted to a liquid-to-solid ratio of 5 mL/g, ultrasonic time of 90 min, and ultrasonic temperature of 40 °C. Under these modified conditions, the actual lipid yield was (12.37±0.38)%, which was in good agreement with the predicted value. Nutritional quality analysis revealed that the extracted lipids contained (251.98±1.73) mg/g of phospholipids. A total of 24 fatty acids were identified, among which polyunsaturated fatty acids (PUFAs) dominated, accounting for 39.01% of the total fatty acids. Notably, the combined content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) reached 16.7%.
      Conclusion The RSM-optimized lipid extraction process is stable and reliable, yielding lipids with high recovery rates that are rich in phospholipids and n-3 PUFAs. These findings highlight the potential of shrimp head lipids as a valuable functional ingredient, providing a theoretical basis for the sustainable processing and high-value utilization of crustacean by-products.

       

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