活性炭吸附罗非鱼下脚料蛋白酶解液及对风味成分的影响  

Effects of Activated Carbon Adsorption on Enzymatic Hydrolysate and its Flavor Components of Tilapia Scraps

作　　者：李利敏[1] 杨萍[1] 张冠洲[1] 洪鹏志[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品研究与开发》2014年第11期5-9,共5页Food Research and Development

基　　金：863计划项目(2013AA102201);湛江市财政资金科技专项<农海产品精深加工专题2012A02>

摘　　要：研究活性炭吸附罗非鱼下脚料蛋白酶解液的效果。用均匀试验设计得出最佳吸附条件:pH为6.0、活性炭用量为0.85%、温度为50℃,时间为55min,此时的脱色率为49.2%,蛋白质损失率为6.6%。吸附后的酶解液颜色淡黄,清澈明亮,伴有淡淡的鱼腥味,苦味不明显。GC-MS分析结果显示:活性炭吸附后,酯类、酮类、酸类的相对含量增加,醇类、醛类和胺类的相对含量减小,醛类从33.27%降到16.35%,醇类从9.51%降到6.05%,胺类从3.76%降到2.03%。In this experiment we studied the influence of carbon adsorption on enzymatic hydrolysate of tilapia scraps . Through uniform design experiment, the effect of activated carbon amount, temperature, time, pH on decolorization rate and protein losses of enzymatic hydrolysate were investigated. The results showed that the optimum pH, activated carbon amount, temperature and time are 6.0, 0.85%, 50℃and 55 min, respectively.＆amp;nbsp;Under these conditions,.The decolorization rate was 49.2%, protein loss rate was 6.6%. Enzymatic hydrolysate after absorption with light fishy smell is light yellow, clear and bright, and bitter taste is not obvious. The results of GC-MS analysis showed：The relative content of esters,ketones,acids reduced after adsorption,while the relative content of alcohols decreased,and aldehydes from 33.27%to 16.35%, alcohol from 9.51%to 6.05%, amine from 3.76%to 2.03%.

关 键 词：活性炭 罗非鱼下脚料 酶解液 脱色 风味成分 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]