鳀鱼蒸煮液膜浓缩与蒸发浓缩的比较分析

Comparative Analysis of the Membrane Concentrate and Evaporation Concentrate of Anchovy Cooking Liquid

摘要:

本文研究了纳滤浓缩条件，分析膜浓缩（微滤-纳滤联用）与传统蒸发浓缩两种方式制备的鳀鱼蒸煮浓缩液的主要营养成分和挥发性风味物质。20 bar、45 ℃纳滤浓缩效果较好。膜浓缩液中可溶性蛋白质和氨基态氮分别浓缩了4.05倍和2.21倍，蒸发浓缩液则分别为6.20倍和5.91倍。膜浓缩实际能耗为0.51度/L；蒸发浓缩实际能耗2.36度/L，是膜浓缩的4.63倍。膜浓缩液的黄蓝值（b*）相对蒸煮原液增大了3.96，亮度值（L*）和红绿值（a*）变化较小；蒸发浓缩液b*值相对蒸煮原液增大了1.99，同时a*值增大2.42，色系明显发生改变。采用顶空固相微萃取（Headspace SPME）提取蒸煮原液、膜浓缩液和蒸发浓缩液中的风味物质，由气相色谱-质谱法(GC/MS)分析鉴定，分别检测出45、42、33种物质成分。因此，微滤-纳滤联用的膜浓缩方式比蒸发浓缩能更好的保持鳀鱼蒸煮液的色泽和风味。

Abstract:

The conditions of nanofiltration, and the main nutritional components and flavor substances of initial cooking soup, concentrated soup by membrane and evaporation were studied. The optimal condition of nanofiltration was 20 bar at 45 ℃ with solution containing NaOH and 0.1% (m/m) SDS. The soluble protein and the amino nitrogen of membrane concentrated soup were concentrated by 4.05 and 2.21 times respectively. However, the concentrated soup by evaporation was higher than those by membrane, being of 6.20 and 5.91 times, respectively. The energy consumption of evaporation was higher than membrane concentration. The b* value (an indicator of yellowness- blueness) of membrane concentrated soup increased by 3.96, while L* value (an indicator of light and dark) and a*value (an indicator of redness-greenness) had changed relatively little. Meanwhile, the b* value and a* value of evaporation concentrated soup increased 1.99 and 2.42, respectively. Therefore the color system of concentrated soup by evaporation had larger change. 45, 42 and 33 volatile flavor compounds were detected in the initial cooking soup, concentrated soup of membrane and evaporation analyzed by HS-SPME- Gas chromatography - mass spectrometry. Compared with evaporation, membrane concentration combined microfiltration and nanofiltration was a better way to persist the color and flavor of anchovy cooking liquid.