摘要
本文采用比色法对人工养殖鲟鱼鳍中胶原蛋白含量进行了测定,并对鲟鱼鳍的水解工艺进行了研究,结果表明:鲜鲟鱼鳍中羟脯氨酸含量为0.303%,胶原蛋白的含量为3.363%;鲟鱼鳍水解的最佳工艺为:6mol/LHC、110℃、24h。
Collagen content in the fin of cultivated sturgeon was determined and hydrolysis technology of the fin of cultivated sturgeon was studied. As a result, the hydroxyproline content was 0. 303%, the collagen content was 3. 363% in the fresh fin of cultivated sturgeon, the optimal hydrolysis condition of sturgeon fin was given： 6mol/LHCl, 110℃, 24h.
出处
《中国食品添加剂》
CAS
2008年第4期126-129,共4页
China Food Additives
关键词
施氏鲟鱼
比色法
胶原蛋白
羟脯氨酸
sturgeon
fin
photocolorimetric method
collagen
hydroxyproline
