中华绒螯蟹雌雄蟹肉中游离氨基酸的提取工艺优化  

Optimization of Extraction of Free Amino Acids from the Meat of Female and Male Chinese Mitten Crab( Eriocheir sinensis)

作　　者：顾吉萍 周纷 张龙[1] 王锡昌[1] GU Ji-ping;ZHOU Fen;ZHANG Long;WANG Xi-chang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院

出　　处：《食品工业科技》2019年第18期147-151,159,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31471608);上海市现代农业产业技术体系[沪农科产字(2017)第4号]

摘　　要：本文以中华绒螯蟹雌雄蟹肉为原料,探究了超声时间、超声温度、超声功率、提取次数和料液比对其游离氨基酸提取量的影响,以游离氨基酸提取量为衡量指标,进行四因素三水平正交试验,得到最优提取工艺。结果表明:各提取影响因素对雌雄蟹肉中游离氨基酸提取量的影响由大至小依次均为料液比、提取次数、超声时间和超声温度。正交试验得出的雄蟹最佳提取工艺为超声功率200W,超声提取温度40℃,料液比为1∶30(g/mL)超声提取7 min,提取次数为3次,在此条件下得到的雄蟹蟹肉游离氨基酸提取量为(26.227±0.244)mg/g;雌蟹最佳提取工艺为超声功率200W,超声提取温度20℃,料液比为1∶40(g/mL)超声提取5 min,提取次数为2次,在此条件下得到的雌蟹蟹肉游离氨基酸提取量为(25.101±0.135)mg/g。This study aimed to obtain the optimum conditions for the extraction of free amino acids from the meat of Chinese Mitten Crab(Eriocheir sinensis),the ultrasonic time,ultrasonic temperature,ultrasonic power,extraction times and liquid-toliquid ratio were studied by the orthogonal test.The results showed that,the effects of factors on the extraction yield of amino acids were in the descending order of solid-to-liquid ratio>number of extraction cycles>ultrasonic time>temperature.The optimum level of male crab was determined by ultrasonic power 200 W,extraction temperature 40℃,ultrasonic ratio extraction 1∶30(g/mL)for 7 min,extraction times was 3.Under these conditions,the actual extraction yield of free amino acids for male crab was(26.227±0.244)mg/g.The optimum level of female crab was determined by ultrasonic power 200 W,extraction temperature 20℃,ultrasonic ratio extraction 1∶40(g/mL)for 5 min,extraction times was 2.Under these conditions,the actual extraction yield of free amino acids for female crab was(25.101±0.135)mg/g.

关 键 词：中华绒螯蟹 游离氨基酸 超声辅助 工艺优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]