Grass Carp Viscera Of Fish Oil Extraction Process Optimization And Quality Determination

China’s freshwater fish resources in the process will produce a lot of waste in these scraps of a considerable part has not been fully utilized, mostly based on the feed in the form of early processing, and some even directly to waste this is an ext-reme waste of resources. This article is based on grass carp viscera as raw materials for the extraction of crude fish oil, fish oil and extract quality determination, the establishment of the color value of fish oil quality, specific studies are as follows:Before visceral crude fish oil in the preparation of grass carp, grass carp offal temperature processing is very necessary, not only can improve the extraction rate of the fish oil, but also help to improve the color and quality of the crude fish oil. Color value of the secondary indicators to determine the optimal processing temperature of the extraction rate as key indicators:frozen at-10℃for three days, the best extraction rate of92.89%, the color value of L:4.67a:0.67, b:1.85; The test selected five proteases of grass carp viscera to determine the test with enzyme hydrolysis, extraction rate standards, test results are as follows:alkaline protease, trypsin, papain, neutral protease, pepsin in the proposed conditions of enzymatic hydrolysisunder the fish oil extraction rate of45.32%,56.48%,50.16%,52.64%,38.71%; level of extraction rate from the point of view, trypsin> neutral protease> papain> alkaline protease> pepsin, so selecttrypsin enzyme test. Trypsin under optimum conditions using response surface analysis software trypsin extract of grass carp viscera of fish oil process optimization, the final optimized conditions: hydrolysis temperature of48.57℃, enzymatic pH8.34, add the enzyme1.65%, solid-liquid ratio of1:0.87, enzymatic hydrolysis time was4h. Under these conditions, the actual measured fish oil extraction rate of70.16%. Predictive value of70.34fitting better.Quality evaluation of fish oil, mainly in POV value, acid value, iodine value, saponification value of the four indicators will change with the color of the fish oil quality changes in fish oil. Colorimeter measurement of fish oil with the storage time color values L, a, b changes, as well as the corresponding POV value, acid value, iodine value, saponification value trends, to identify the corresponding relationship between the experimental results are as follows:the fish oil for15days, the POV value increasing with increasing storage time, acid value, saponification value is almost no change, iodine value first increased and then decreased; L value placed on time with the fish oil, almost no change, a value first increased after the decline, the b value decreased and then increased. The test solution through the use of partial differential equations in the radial basis function calculation method, with the optimization toolbox of MATLAB software, the establishment of the color values L, a, b and POV value, iodine value of data relational model, to not the calculation of a set of color values in the data model:L:4.7a:0.37, b:0.64on behalf of the model function, obtained budget POV value of69.86, the iodine value is82.54, POV of the actual measured value of68.43The iodine value of84,.21actual and predicted values fit better model of initial success.