JPS6390598A - Production of lipid containing docosahexaenic acid - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a lipid containing docosahexaenoic acid (hereinafter referred to as DHA), and more specifically, a method for producing a lipid containing docosahexaenoic acid from seafood processing by-products. Regarding the method.

<Prior art and problems> It has been known that eicosapentaenoic acid (hereinafter referred to as EPA), which is contained in large amounts in the lipids of seafood, has the effect of significantly lowering blood cholesterol and neutral lipid levels. Research has focused exclusively on producing lipids containing large amounts of EPA.

DHA was only produced in conjunction with EPA.

On the other hand, as research on the physiological activities of EPA and DMA progresses, the cholesterol and neutral lipid lowering activity of DMA is also very large, and its importance has come to be recognized.
The current situation is that no development has been made so far regarding the production of DMA.

<Objective of the Invention> According to the present invention, it is an object of the present invention to provide a method for economically producing a lipid containing docosahexaenoic acid in a simple process with a high yield.

<Means for Solving the Problems> According to the present invention, there is provided a method characterized in that, in producing a lipid containing docosahexaenoic acid, a refining process is performed using macro and/or bonito seafood processing by-products as raw materials. Ru.

The present invention will be explained in more detail below.

The present inventors first focused on cacao macros as fish containing DHA. Since these fish are more expensive than sardines, mackerel, etc., there are economical problems in using them as raw materials for lipids that contain large amounts of DHA, but it is economical to use seafood processing by-products that contain DMA. The present invention was completed based on the idea that lipids could be obtained.

Examples of the seafood processing by-products used in the present invention include fish heads, fish meal (fishmeal), fats and oils produced as a by-product during the production of fish solubles, fats and oils produced as a by-product during the production of canned goods, and bonito flakes and/or Alternatively, oils and fats produced by-product during the production of Namari-bushi can be mentioned. These seafood processing by-products may be used alone or as a mixture of two or more types, but they are usually oils and fats, bonito flakes, and sea cucumber that are by-produced when producing fishmeal or fish solubles using cacao amacro as a raw material. The fats and oils that are produced as a by-product during the production of knots and canned fish go through a heat treatment process while in contact with the atmosphere, resulting in denaturation, decomposition, and polymerization reactions, and are not of high quality, so fresh fish heads are used as the raw material. It is desirable to perform a purification treatment different from that used in the case of

First, the case where a fish head is used will be explained.

The total amount of oil and fat contained in the head of Kao Amacro is approximately 5-1
0g/100g, which is about 2.5-5 times higher than the total amount of oil and fat contained in the edible part, which is about 2g/100g. Since these materials are limited to , their prices are low and they have the characteristics that they can be used as raw materials. It is preferable that the head of cacao amacro is fresh; unless it is processed immediately after being caught, frozen, refrigerated, freeze-dried, or vacuum-dried, the acid and peroxide values of the resulting lipids will increase. The quality of bonito has deteriorated, and high-quality fat cannot be obtained from bonito.

Macro heads are produced in large quantities as a by-product during the processing of perishable products, during the production of bonito flakes and namari flakes, and during the production of canned goods. To purify the fish head, it is desirable to heat it under anoxic conditions, for example, heating it under vacuum, nitrogen or carbon dioxide at 60'C to 140C for about 10 to 180 minutes. Although it may be used without a solvent, it is usually preferable to add 1-3 parts of water to 1 part of the head of Kappaa Macro and heat-treat it.The head of Kava Macro to be treated may be cut with a chopper, In order to improve the oxidative stability of the obtained lipid, which can be processed as is, it is desirable to add an antioxidant to the water to be added in advance.

In addition, to process the fish head using IW, solvent extraction may be carried out under anoxic conditions, for example, under vacuum, under nitrogen or carbon dioxide, at 20' to 60°C for 10 to 180 minutes, with acetone, hexane, etc. It can be extracted with a solvent. The solvent is usually added in an amount of 1 to 5 parts per part of the fish body.

In either case, the lipid thus obtained is removed after cooling or while cooling in an anoxic state, and can be obtained in an amount of 3 to 7 parts per 100 parts of the head of Kappaa macro. The lipid thus obtained has an oxidation value of 1 or less, a peroxide value of 3 or less, and a color tone of Lovibond color 1OR+Y=30 or less.

The main fat composition of the lipid obtained by the above method is C, 4
-6%, C1,24-26%, C1a:i5-7%, C
1,6-8%, Ci,:, 11-13%, C2゜8゜5
-7%, C22, 26-33%, DHA can be used directly depending on the purpose of use, or DHA concentration can be easily adjusted by solvent extraction using acetone or hexane or column fractionation. It can be increased.

On the other hand, fishmeal (Fitsschmeal) is used as a by-product of seafood processing.
Alternatively, when using by-product oils such as oils and fats produced as by-products when producing fish solubles, oils and fats produced as a by-products when producing canned goods, and oils and fats produced as a by-products when producing bonito flakes and Namari flakes, polymerized oil of about 1. % and is colored, so in the refining process, firstly, after the usual removal acid treatment with an alkali, decoloring treatment is performed in the presence of a solvent. ~5 times by weight and a decolorizing agent such as activated carbon, acid clay, activated clay, etc.
After adding OS~1 times by weight and stirring for 1 to 60 minutes at 0 to 60°C, it is desirable to separate the decolorizer and further remove the solvent.In this way, DHA content of 20 to 30%, polymerized oil 0% of lipids with good color can be obtained in high yield. Simply using a bleaching agent alone will not improve the color tone much;
The amount of fats and oils adsorbed by the decolorizing agent increases, the yield decreases, and the passing time becomes longer, which is industrially disadvantageous.

Thereafter, depending on the cost, the DHA content can be further increased by solvent fractionation or the like. For example, add acetone or hexane in an amount of 1 to 5 times the amount of oil or fat, mix it, and -30° to -1
The solid fat is separated and removed by standing at 0°C.

The DHA-containing lipid thus obtained can be used not only as an F11 health food but also as a raw material for pharmaceuticals such as DMA ester.

<Effects of the Invention> According to the method of the present invention, HA, which is useful as a physiologically active substance, can be obtained at high concentration and yield from bonito and macro fishery processing by-products.

<Example> 3 kg of fresh yellowfin macro head was soaked in 90°C water, placed in an autoclave purged with carbon dioxide gas, and heated at 130°C.
It was heated for 60 minutes. The solution was removed while cooling, and water and lipids were separated by centrifugation.

The obtained lipid was 120 g, 4% based on the raw material, and the amount of DHA contained in this lipid was 30.5%, oxidation 1.0
, peroxide value 2.7, color tone Lovibond Color-1OR+Y
=29.

Freeze-dry 1kg of fresh bonito head to produce 270g of dried product
I got it. This was mixed with 810 g of hexane under vacuum, and
After being held at 0°C for 120 minutes, it was cooled and the solid content and P were separated.

This hexane-lipid mixture was treated at 30° C. under reduced pressure using a rotary evaporator to obtain 95 g of lipid, 9.5% based on the raw material.

The amount of DHA in the lipid was 32.5%, the acid value was 1.0, the peroxide value was 2.8, and the color was Lovibond Color-1OR+Y=28.

4 kg of fresh Albacore macro head was cut and freeze-dried to obtain 1 kg of dried product.
kg and pulverized and mixed, held at 30°C for 90 minutes, then held at -20°C for 6 hours, and the acetone-lipid liquid portion was separated in a furnace. This acetone-lipid mixture was treated with a rotary evaporator at 40°C under reduced pressure to remove acetone, and 100 g of lipid
, 2.5% of the raw material was obtained. The amount of DHA in lipids is 29.7
%, acid value 0.9, and peroxide value 2.9.

Step 15± 100g of oil generated during the production of Namari Bushi was dissolved in 300g of hexane, 150mQ of 10% aqueous sodium hydroxide solution was added thereto, and after removal of acid, 50g of activated clay
was added to decolorize. After removing the activated clay, hexane was removed using a vacuum concentrator to obtain 40 g of lipid. All treatments were performed under a nitrogen atmosphere. The amount of DHA in lipids is 25.6
%, polymerized oil O% 1 color tone Ronbond color OR+Y=2
300 mQ of 10% sodium hydroxide was added to 200 g of oil generated during the production of L-medicinal macro canned foods, and after thorough mixing, the food containing sodium fatty acid was separated and washed with water until it no longer exhibited alkalinity. . Add 20% acetone to the oil from which water has been removed.
After adding 0 g of activated clay and 100 g of activated clay and decolorizing it by stirring at room temperature, the activated clay was separated every day. The above lipid containing acetone was kept open at -30°C for 6 hours, and the resulting solid portion was filtered and separated.The acetone-lipid solution from which the 6 solid portions were removed was subjected to vacuum distillation to obtain 70 g of lipid. The amount of DHA in lipids is 28.5%
, Polymerized oil 0% 1 tone Lovibond color 1OR+Y=25
Met.

1.3 kg of the dead and frozen bonito head was immersed in 3 kg of water as it was, placed in an autoclave, placed in a nitrogen gas atmosphere, and heated at 120° C. for 30 minutes. After cooling to room temperature,
The lipids floating on the surface were extracted and separated from the water. The obtained lipid was 65 g, 5% based on the raw material, the amount of DHA contained in this lipid was 27.2%, acid value 0.5, peroxide value 2.81 Color Lovibond Color 1OR + Y = 2
It was 5.

10mQ of 10% caustic soda solution was added to 30g of fish oil (polymerized oil content 1.1%), which was a by-product when producing fishmeal using bonito and macro as raw materials, and after removing free fatty acids as soap, 80g of acetone was added. Activated carbon Log was added to decolorize the mixture to obtain 20 g of refined oil. After daily separation of activated carbon, -2
Cooled at 0°C for 6 hours. Separate the precipitated solid fat by filtration,
Acetone is distilled off from the liquid part (micella) to obtain polymerized oil O.
%, DMA 30%, polymerized oil O% 1 color tone Ronbond color OR+Y=20 could be obtained.

Using 100 g of fats and oils produced as a by-product during the production of fish soluble from short-lived βU bonito, the oil and fat were purified under the conditions shown in Table 1. The results are shown in Table-1.

From the results in Table 1, it can be seen that the method of the present invention can produce high-quality products in a short time with good yield.

Claims (1)

[Scope of Claims] 1) A method for producing a lipid containing docosahexaenoic acid, which comprises performing a purification treatment using macro and/or bonito seafood processing by-products as raw materials. 2) The method according to claim 1, wherein the fish processing by-product is a fish head. 3) The method according to claim 2, wherein the purification treatment is a heat treatment under anoxic conditions. 4) The method according to claim 2, wherein the purification treatment is a solvent extraction treatment under anoxic conditions. 5) The above-mentioned seafood processing by-products include oils and fats produced as a by-product when producing fishmeal or fish solubles, fats and oils produced as a by-product during the production of canned goods, and by-produced fats and oils produced as a by-product during the production of bonito flakes and/or namari flakes. The method according to claim 1, characterized in that the oil is selected from one or more of the group consisting of raw oils and fats. 6) The method according to claim 5, wherein the purification treatment includes decolorization treatment in the presence of a solvent.