鱿鱼皮胶原蛋白肽的脱色及其对风味影响的研究

为探究脱色工艺及其对鱿鱼皮胶原蛋白肽风味的影响，本试验在酶解制备的基础上，研究了不同活性炭和树脂对鱿鱼皮酶解液的脱色效果及最优工艺，并采用电子舌、电子鼻、氨基酸分析及感官评价等方法对鱿鱼皮胶原蛋白肽风味变化进行了分析。结果表明，粉末状活性炭的脱色效果较好，最佳脱色工艺为：pH值2.0，添加量0.1%(m/v),30℃下脱色30 min，该条件下鱿鱼皮酶解液的脱色率和蛋白损失率分别为82.91%和24.81%。分子量分布与游离氨基酸分析结果表明，与脱色前相比，脱色后样品的分子量分布变化不大，游离氨基酸及苦味氨基酸含量下降，鲜味氨基酸占比上升。电子舌、电子鼻及感官评价结果表明，脱色前后样品的风味差异较大，脱色后，样品的风味有显著改善，表现为苦味下降，鲜、酸、咸味提升。本研究结果为鱿鱼皮高附加值产品的开发及胶原蛋白肽的应用提供了一定的理论依据。

Study on Decolorization Technology and Its Effects on the Flavor of Squid Skin Collagen Peptide

To explore the decolorization process and its effect on the flavor of the prepared squid skin collagen peptide， the decolorization effects and the optimal technology of different activated carbons and resins on the enzymatic hydrolysate of squid skin were studied. The changes of the flavor of the decolorized and non- decolorized squid skin hydrolysates were analyzed by the electronic tongue， electronic nose and amino acids were also researched. The results showed that the decolorization effect of powdered activated carbon was the best， and its optimal decolorization process was pH 2.0， 0.1% （m/v） activated carbon additive amount， temperature at 30℃， and time of 30 min. Under this condition， the decolorization rate and protein loss rate of squid skin hydrolysate were 82.91% and 24.81% respectively. The molecular weight and free amino acid analysis showed that the molecularweight distribution of the decolorized and non-decolorized squid skin hydrolysates had little difference. Compared with non-decolorized squid skin hydrolysate， the contents of free amino acids and bitter amino acids of decolorized squid skin hydrolysate decreased， whereas the proportion of umami amino acids increased. In addition， there were significant differences in the taste and aroma between decolorized and non-decolorized squid skin hydrolysates through further analysis of electronic tongue， electronic nose and sensory evaluation， the flavor of the decolorized squid skin hydrolysate was significantly improved， and its bitterness decreased， whereas the freshness， acidity and saltiness increased. The results provide a theoretical basis for the development of high value-added products for squid skin and the application of collagen peptide.