高强度超声辅助浸提时间对黄鳝骨汤品质的影响  

Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth

作　　者：廖鄂 刘娜 李涵 张莹 杨倩 陈季旺 LIAO E;LIU Na;LI Han;ZHANG Ying;YANG Qian;CHEN Jiwang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products(Wuhan Polytechnic University),Wuhan 430023,China;Hubei Xiantao Monopterus albus Processing Rural Revitalization Science and Technology Innovation Demonstration Base,Xiantao 433018,China;Hubei Yuntaifang Food Co.Ltd.,Xiantao 433018,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室(武汉轻工大学),湖北武汉430023 [3]湖北仙桃黄鳝加工乡村振兴科技创新示范基地,湖北仙桃433018 [4]湖北允泰坊食品有限公司,湖北仙桃433018

出　　处：《食品科学》2025年第7期239-247,共9页Food Science

基　　金：湖北省重点研发计划项目(2023BBB111);中央引导地方科技发展专项(2022BGE247);湖北省乡村振兴科技支撑项目(2022BBA147);农产品加工与转化湖北省重点实验室项目(2023HBSQGDKFA01)。

摘　　要：为探究不同高强度超声辅助浸提时间对黄鳝骨汤品质的影响,本研究采用低频高强度超声波(功率360 W、频率20 kHz)对常压熬煮后的黄鳝骨汤分别处理0、1、2、3、4、5、6 min,测定色度、微观分布、Zeta电位和粒径、水溶性蛋白质、可溶性固形物和Mg、K、Ca、Na等矿物质含量等指标。结果表明,随着超声处理时间的延长,骨汤ζ-电位绝对值呈先上升(9.28 mV)后下降(7.39 mV)趋势(P<0.05),平均粒径先急剧减小到97μm再增大至119μm(P<0.05),且均在超声处理4 min时达到极值;水溶性蛋白质含量呈先增加后降低趋势(P<0.05),在超声处理5 min时达到极值(1.06 mg/mL),较处理前含量提升45.20%;可溶性固形物质量浓度在超声处理6 min时达到极值(0.31 g/100 mL),且当处理时间>4 min时含量无显著变化(P>0.05);超声处理4 min骨汤中Mg、K、Ca、Na等矿物质含量较处理前分别增加10.20%、37.18%、5.82%、28.75%;电子舌分析结果表明,苦味、苦味回味响应值呈先上升后下降趋势,均在超声处理1 min时达到极值(8.56、1.53),当超声时间不少于3 min时,各处理组的苦味及苦味回味响应值均降低;气相色谱-离子迁移谱分析显示,超声处理可明显提高庚酸甲酯、丁酸丁酯、β-环柠檬醛、正辛醛、2-甲氧基-3-仲丁基吡嗪、2-乙基-5-甲基吡嗪等具果香、油脂香、肉香、坚果香风味物质的浓度,并有效降低己醛、丁酸等富有刺激性气味物质的浓度;感官分析结果表明,超声处理4 min时骨汤综合评分较高(7.50)。综上所述,高强度超声处理可有效提升黄鳝骨汤品质,为黄鳝骨汤的高效、高品质加工奠定理论基础。To investigate the effects of varying durations of high-intensity ultrasound-assisted extraction on the quality of Monopterus albus bone broth,the fish bone broth,prepared at atmospheric pressure,was subjected to low-frequency and high-intensity ultrasound(power 360 W,and frequency 20 kHz)treatment for 0,1,2,3,4,5,and 6 min.Subsequently,color,microscopic distribution,zeta potential,particle size,water-soluble protein,soluble solids,and mineral contents(e.g.,Mg,K,Ca,and Na)were measured.Results indicated that as ultrasonic treatment time increased,the absolute value of theζ-potential first rose(up to 9.28 mV)and then declined(to 7.39 mV)(P<0.05),and the average particle size plummeted to 97μm before rebounding to 119μm(P<0.05),both peaking at 4 min of ultrasonic treatment.Water-soluble protein content increased initially and then decreased(P<0.05),peaking at 1.06 mg/mL at 5 min,which was 45.20%higher than the level before treatment.Soluble solids content peaked at 0.31 g/100 mL at 6 min,and then remained unchanged significantly(P>0.05).Compared with those before treatment,the contents of Mg,K,Ca,and Na increased by 10.20%,37.18%,5.82%,and 28.75%,respectively,after 4 min of treatment.Electronic tongue analysis indicated that the response values for bitter taste and aftertaste initially increased and then decreased,reaching peak values of 8.56 and 1.53 at 1 min of ultrasonic treatment,respectively.Additionally,the response values for bitter taste and bitter aftertaste were reduced at durations equal to or more than 3 min.Gas chromatography-ion mobility spectrometry(GC-IMS)analysis demonstrated that ultrasonic treatment significantly enhanced the concentrations of fruity,oily,meaty,and nutty flavor compounds(e.g.,methyl heptanoate,butyl butyrate,β-cyclocitral,n-octanal,2-methoxy-3-sec-butylpyrazine,and 2-ethyl-5-methylpyrazine),while effectively reducing the concentrations of pungent odor substances such as hexanal and butyric acid.The sensory score of the fish bone broth was the highest at 4 minutes of ultrasoun

关 键 词：黄鳝骨汤 高强度超声 电子舌 气相色谱-离子迁移谱 风味特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]