臺灣博碩士論文加值系統

聯合國在 2030 年永續發展目標議程中將漁業視為重要原料，臺灣四周環海，漁業資源豐富，鯖魚 (Scomber spp.) 為重要經濟魚種之一。據估計超過 70% 魚類經捕撈後會進行加工，過程中產生之副產物常佔魚類總重量 50% 以上，其中內臟含有大量油脂，適合作為魚油萃取之原料。綠色萃取法被認為是一種可替代有機溶劑萃取之較新且環保技術，減少傳統萃取法對環境及生態的影響。本研究旨在探討通過酵素結合超音波輔助萃取對鯖魚內臟中油脂品質之影響。萃取方法分為未使用酵素及超音波輔助萃取 (Without Enzymatic and Ultrasonic-Assisted Extraction, WEUE)、酵素輔助萃取 (Enzyme-Assisted Extraction, EAE)、超音波輔助萃取 (Ultrasonic-Assisted Extraction, UAE) 以及酵素結合超音波輔助萃取 (Ultrasonic-Assisted Enzymatic Extraction, UAEE) 等四組，過程中在不同酵素濃度 (0.1%、0.5%、1.0%)、不同萃取時間 (35、70、105 分鐘)、固定萃取溫度 (55℃) 及固定超音波頻率 (28 kHz) 下進行。實驗結果顯示，WEUE、EAE、UAE、UAEE等四組油脂回收率分別在 31.01%-38.65% (WEUE)、33.05 %-45.18 % (EAE)、27.90 %-33.86 % (UAE)、31.93 %-35.37 % (UAEE) 之間。隨著萃取時間增加，四種方法所取得的油脂回收率皆有上升趨勢，其中 UAEE 在35 分鐘與 105 分鐘之油脂回收率具顯著差異，萃取 70 分鐘則與萃取 35 分鐘與 105 分鐘之油脂回收率無顯著差異，且使用不同酵素濃度進行萃取均無顯著差異，因此後續實驗以最低酵素濃度 0.1% 及 70 分鐘作為萃取條件。經超音波萃取後油脂中酸價顯著高於未經超音波萃取之油脂，而由於氧化物會因分解而減少，經 WEUE 所取得油脂之過氧化價顯著高於 EAE、UAE、UAEE。透過茴香胺價可知 UAEE 的二次氧化程度最高，而四種萃取方法之油脂碘價則介於 123.55-127.13 g I2/100g oil 之間。研究顯示經 EAE、UAE、UAEE 萃取之油脂抗氧化活性皆會高於 WEUE，其中又以 UAEE 的抗氧化活性最高。經 UAEE 萃取之油脂中 EPA 及 DHA 含量最高，但與其他萃取方法間並無顯著差異。綜合上述結果，經 UAEE 萃取後油脂之抗氧化活性、DHA 及 EPA 含量相較其他萃取方式來的高，後續可以油脂精煉為方向進行研究，並著重在減少精煉過程中 DHA 及 EPA 的殘留。

In the United Nations' 2030 Sustainable Development Goals agenda, fisheries are regarded as crucial resources. Taiwan is surrounded by abundant marine resources, with mackerel (Scomber spp.) being one of the key economic species. It's estimated that over 70% of fish are processed after capture, with by-products often constituting over 50% of the total weight. Among these, viscera contain significant amounts of oil suitable for fish oil extraction. Green extraction methods are considered newer and environmentally friendly alternatives to traditional solvent extraction, reducing environmental and ecological impacts. This study aims to investigate the impact of enzyme-assisted combined with ultrasonic-assisted extraction on the quality of oil extracted from mackerel viscera. The extraction methods include WEUE (without enzymatic and ultrasonic-assisted extraction), enzyme-assisted extraction (EAE), ultrasonic-assisted extraction (UAE), and ultrasonic-assisted enzymatic extraction (UAEE), with variations in enzyme concentration (0.1%、0.5%、1.0%), extraction time (35、70、105 min), fixed extraction temperature (55℃) and fixed ultrasound frequency (28 kHz). The results show that oil recovery rates for WEUE, EAE, UAE, and UAEE ranged from 31.01% to 38.65% (WEUE), 33.05% to 45.18% (EAE), 27.90% to 33.86% (UAE), and 31.93% to 35.37% (UAEE), respectively. As extraction time increased, the oil recovery rates for all methods showed an upward trend. UAEE exhibited significant differences in oil recovery rates at 35 and 105 minutes, while the recovery rate at 70 minutes showed no significant difference compared to 35 minutes and 105 minutes. Different enzyme concentrations did not significantly affect extraction, so subsequent experiments used the lowest enzyme concentration of 0.1% and 70 minutes extraction time. Oil acidity significantly increased after ultrasonic extraction compared to non-ultrasonic extraction, while peroxide values were significantly higher in the WEUE group compared to EAE, UAE, and UAEE. UAEE showed the highest secondary oxidation level based on anisidine value, while iodine values for all extraction methods ranged from 123.55 to 127.13 g/100g. The study indicated that oils extracted through EAE, UAE, and UAEE had higher antioxidant activity than WEUE, with UAEE exhibiting the highest antioxidant activity. The oil extracted by UAEE contains the highest levels of EPA and DHA, but there is no significant difference compared to other extraction methods. Overall, the results indicate that the oil extracted from mackerel viscera using EAE is superior to that extracted by UAEE, and the energy consumption during the process is lower. This gives it higher competitiveness under future carbon tax regimes. After using UAEE to extract fish oil, the antioxidant activity, as well as the DHA and EPA content of the oils, are higher compared to other extraction methods. Future research can focus on refining the oils, with an emphasis on reducing the loss of DHA and EPA during the refining process.

摘要 I
Abstract II
目錄 IV
圖目錄 VII
表目錄 VIII
名詞縮寫 IX
壹、前言 1
貳、文獻回顧 2
一、鯖魚資料 2
1.1 鯖魚介紹 2
1.2 臺灣常見品種 2
1.3 漁業產量 3
1.4 未來趨勢 7
二、國際趨勢 8
2.1 2030 永續發展目標 (Sustainable Development Goals, SDGs) 8
2.2 碳盤查 (Carbon Footprint Verification, CFV) 8
2.3 碳定價 (Carbon Pricing) 10
三、副產物 12
3.1 簡介 12
3.2 內臟 12
四、魚油資料 13
4.1 魚油介紹 13
4.2 全球魚油分布區域 14
4.3 全球魚油產量及產值 15
4.4 魚油中的脂肪酸 15
4.5 氧化 18
4.6 抗氧化活性 19
五、魚油萃取 22
5.1 傳統萃取法 22
5.2 綠色萃取法 23
參、實驗架構 26
肆、實驗材料與方法 27
一、實驗材料 27
1.1 樣品 27
1.2 實驗藥品與試劑 27
1.3 標準品 28
1.4 儀器設備 28
二、實驗方法 29
2.1 鯖魚內臟前處理 29
2.2 鯖魚內臟分析 29
2.3 酵素選擇 30
2.4 使用酸及正己烷進行酵素輔助萃取 30
2.5 油脂萃取 32
2.6 氧化程度測定 34
2.7 抗氧化活性測定 37
2.8 脂肪酸分析 37
2.9 統計分析 38
伍、結果討論 39
一、鯖魚內臟 39
1.1 內臟佔整體重量百分比 39
1.2 鯖魚內臟之一般成分分析 39
二、萃取酵素之選擇 39
三、使用酸及正己烷進行酵素輔助萃取結果 39
四、鯖魚內臟油脂萃取結果 40
4.1 未添加酵素及超音波萃取對油脂回收率之影響 40
4.2 酵素輔助萃取對油脂回收率之影響 40
4.3 超音波輔助萃取對油脂回收率之影響 41
4.4 酵素結合超音波輔助萃取對油脂回收率之影響 41
4.5 四種萃取方式對油脂回收率之比較 41
4.6 乳液層厚度 42
五、鯖魚內臟油脂品質分析 42
5.1 酸價 42
5.2 過氧化價 43
5.3 茴香胺價 44
5.4 碘價 44
六、魚油抗氧化活性 45
6.1 ABTS 自由基清除活性 45
6.2 DPPH 自由基清除活性 45
七、脂肪酸分析 46
陸、結論 47
柒、未來展望 48
捌、參考文獻 49
玖、圖表 61
拾、附錄 74

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