鲐鱼水溶性蛋白的提取及其挥发性成分分析

Extraction and Volatile Components of Mackerel Water-Soluble Proteins

以鲐鱼为原料,通过单因素试验和响应面试验,确定鲐鱼水溶性蛋白的最佳提取工艺条件为料液比1∶6.6(g/m L)、提取温度27.7℃、提取时间3.8 h,得到的水溶性蛋白提取率为76.12%。将鲐鱼原料和水溶解后样品采用气相色谱-质谱仪进行挥发性成分分析,结果表明,水溶性蛋白挥发性成分醇类物质含量降低,酮类、醛类、呋喃类物质含量都有了明显提高。样品经过冷冻干燥后,呈淡黄色或黄色粉末,蓬松柔软,易吸湿,易溶于水,水溶液性质稳定,略有鱼香味。

By using a combination of one-factor-at-a-time method and response surface methodology, the optimal conditions for the extraction of water-soluble proteins from mackerel meat were determined as solid-liquid ratio of 1:6.6, extraction temperature of 27.7 ℃, and extraction time of 3.8 h. Experiments conducted under these conditions led to an extraction yield of 76.12%. Solid phase microextraction combined with GC-MS was used to analyze the volatile components of mackerel meat and the protein extract. The results showed that the content of alcohols decreased, whereas the contents of ketones, aldehydes, and furans in the extract markedly increased as compared to mackerel meat. The water-soluble proteins after freeze-drying were light yellow or yellow, fluffy and soft, could easily absorb moisture, and had good solubility and stability in water with a slight fishy flavor.