该文研究了安全可靠、节能高效、可标准化、可量化的赤道鱿鱼酸涩味的最佳脱酸方法。赤道鱿鱼的特异性酸味严重影响其肉质口感，为充分发掘赤道鱿鱼的食用价值，采用六偏磷酸钠、碳酸钠、焦磷酸钠和柠檬酸钠4种钠盐试剂混合液在超声波辅助条件下对赤道鱿鱼进行了脱酸处理。基于代谢组学技术，以有机酸含量、总酸度、有效酸度、挥发酸和羧基官能团等指标对脱酸效果进行评价。实验结果显示有机酸及其衍生物类的质量分数由16.00%下降至9.78%。总酸度、有效酸度和挥发酸含量分别由15.80、3.55和12.20 mol/L下降至8.47、0.63和7.84 mol/L。乳酸、柠檬酸和琥珀酸的质量浓度为8.46、1.65和1.45 mg/mL，处理后分别下降至1.13、0.31和0.00 mg/mL。pH值由6.23升高至8.29。巯基含量由22.50 μmol/L上升为31.07 μmol/L，而后下降至23.57 μmol/L。色度更加白亮，硬度、粘弹性和咀嚼性都有一定程度的降低。挥发性盐基氮含量增高到23.94 mg/100 g，处于鲜状态。以上结果表明4种钠盐试剂混合脱酸效果显著，该实验为标准化、量化酸味感受提供了可参考的理论数据。

An optimal method for removing the acerbic taste of Humboldt squid (Dosidicus gigas) that will be safe, reliable, energy-minimizing, standardizable, and quantifiable was developed. The specific acerbic taste of Humboldt squid exerts a serious adverse impact on its texture and flavor. To comprehensively assess the nutritional content of Humboldt squid, a mixture of four sodium salt reagents (sodium hexametaphosphate, sodium carbonate, sodium pyrophosphate, and sodium citrate) was used for performing deacidification treatment of the squid under ultrasound-assisted conditions. Using metabolomics technology, the deacidification effect was evaluated through indicators such as organic acid content, total acidity, effective acidity, volatile acids, and carboxyl functional groups. The treatment reduced the mass fraction of organic acids and their derivatives from 16.00% to 9.78%. Total acidity, effective acidity, and volatile acid content decreased from 15.80, 3.55, and 12.20 mol/L to 8.47, 0.63, and 7.84 mol/L, respectively. The mass concentrations of lactic acid, citric acid, and succinic acid decreased from 8.46, 1.65, and 1.45 mg/mL to 1.13, 0.31, and 0.00 mg/mL, respectively. The pH value increased from 6.23 to 8.29. Sulfhydryl group content increased from 22.50 μmol/L to 31.07 μmol/L, then decreased to 23.57 μmol/L. The color of squid became whiter and brighter, while reducing hardness, viscoelasticity, and chewiness to a certain extent. Although total volatile basic nitrogen content increased to 23.94 mg/100 g, the freshness of the squid was maintained. These findings indicate that the mixture of four sodium salt reagents exerts a significant deacidification effect. This study provides theoretical data for the quantification and standardization of acerbic taste perception.

浙江省自然科学基金青年科学基金项目（LQ22C200014）；国家自然科学基金青年科学基金项目（32302203）