鮰鱼皮明胶的提取工艺研究  

Study on the extraction methods of gelatin from bullhead catfishes skin

作　　者：杨忠丽[1] 吴波[1] 陈运中[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《食品科技》2008年第2期213-215,共3页Food Science and Technology

摘　　要：对鮰鱼皮基本成分及其鱼皮明胶的提取工艺进行研究。探讨盐酸浓度、料液比、提取温度和提取时间对鱼皮明胶得率的影响,在单因素试验的基础上,通过正交试验确定最佳提取工艺条件。结果表明:鱼皮明胶提取的最优条件为盐酸浓度3.5%,料液比1∶4.0,提取温度70℃,提取时间4 h时,鱼皮胶的得率约为12.15%。另外,还测定了鮰鱼皮的基本成分:水分78.32%,灰分1.24%,粗蛋白16.84%,脂肪3.23%和总糖0.26%。In this paper, the influences of different extraction conditions like concentration of hydrochloric acid, material to liquid, extraction temperature and time on the extraction rate of fish skin gelatin were studied. In single factor experiment foundation, through the orthogonal experiment, we obtained the best extraction conditions. The result indicates： the optimal extraction conditions were the concentration of hydrochloric acid 3.5%, the ratio between powder and water 1：4.0, the extraction temperature 70 ℃ and time 4 h, the yield was about 12.15%. Moreover, the basic components of bullhead catfishes skin are determined as follows： moisture 78.32%, ash 1.24%, crude protein 16.84%, fat 3.23% and total sugar 0.26%.

关 键 词：鮰鱼皮 明胶 提取 组成 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]