陈菲,沈丽平,韩宗元,刘阳,夏秋瑜,王泽富,夏文,刘书成

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/广东省水产预制食品加工与品质控制工程技术研究中心

摘要(Abstract)：

【目的】明确单甘酯与蜂蜡共组装制备鱼油凝胶的工艺条件，解决鱼油因富含ω-3多不饱和脂肪酸而易氧化酸败的问题。【方法】采用单因素实验考察单甘酯与蜂蜡质量比（10∶0、7∶3、5∶5、3∶7、0∶10）、加热温度（50、55、60、65℃）和时间（10、15、20 min）对鱼油凝胶特性及抗氧化能力的影响。【结果】单甘酯与蜂蜡共组装的鱼油凝胶具有较好的凝胶特性和抗氧化效能，特别是当单甘酯与蜂蜡质量比为3∶7时，在60℃加热10～20 min形成的鱼油凝胶，外观均匀光滑，持油率高达100%，硬度与凝胶强度较高，表现为弹性主导的假塑性流体，即储能模量（G′）大于损耗模量（G″），且G′最高，形成细长、密集、稳定的晶体网络结构，有效限制油脂流动。凝胶化过程会轻微促进鱼油初级氧化，但过氧化值和茴香胺值远低于二级精制鱼油标准限值，其中单甘酯与蜂蜡共组装的鱼油凝胶（尤其是3∶7组）的过氧化值（0.564 g/kg）和茴香胺值（0.228 7）均显著低于单甘酯或蜂蜡组装的鱼油凝胶（P<0.05），符合一级精制鱼油标准。【结论】通过单甘酯与蜂蜡共组装构建具有高氧化稳定性和应用性能的鱼油凝胶，为鱼油提供有效的物理抗氧化屏障。

关键词(KeyWords)： 鱼油凝胶;单甘酯;蜂蜡;共组装;凝胶结构;抗氧化能力

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年项目（32202086）;; 广东省重点研发计划（2025B1111140001）;; 广东海洋大学学生创新团队项目（CXTD2025002）

作者(Author): 陈菲,沈丽平,韩宗元,刘阳,夏秋瑜,王泽富,夏文,刘书成

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