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pp.11-19
In order to fractionate sardine oil by different solvents for an effective use of fish oil being subjected to the limit of use, an attempt was to investigate the proper solvents, ratios and fractionation time. The results of the study were as follows: 1. The proper solvent of fractionation using ethanol, isopropyl alcohol, acetone, and hexane was ethanol, and its optimum ratio was 2:1 (ethanol: oil, v/w). The proper time of ethanol fractionation by the ratio (2:1) was 4hr at 10℃, 6hr at 5℃, 8hr at 0℃and 8hr at -5℃, respectively. 2. In the fractionation by stages using the ratio (2:1) at each temperature, the yield of stearine was 8％ at 10℃ (Fraction I), 32％ at 5℃ (Fraction II), 7％ at 0℃ (Fraction III) and 10％ at 0℃ (Fraction IV), respectively. When ethanol fractionation was undertaken at 5℃ by stages, the yield of stearine (Fraction II) was high. 3. Iodine value of Fraction II was 96.8. This result indicated that the hydrogenation process would be simplified by fractionation. 4. The percentage of the decrease of polyenoic acids from original sardine oil to Fraction II oil was from 30.5％ to 13.5％. The major fatty acids of Fraction II were palmitic and oleic acids and these fatty acids were about 52％ of total fatty acids. Therefore, Fraction II, which remained liquid oil at room temperature because solid fat content was 6.9％ at 20℃, would be used as frying oil.
