何 兰，曹 俊，郭休玉
（上海市水产研究所，上海 200433）

摘要：以罗非鱼鳞为原料，采用单因素实验法和回归分析，研究盐酸脱灰时间和提取明胶时的酸碱度（pH值）对明胶粘度、凝冻强度和出胶率的影响。回归分析结果表明：明胶的粘度、凝冻强度和出胶率随着盐酸脱灰时间的提胶pH的变化，呈现显著性差异（P<0.05），盐酸脱灰时间为3 h时粘度和凝冻强度最高，2 h时出胶率最高；当提胶pH值为7时，明胶的粘度最大，pH值为5时凝冻强度达到最高值，pH值2~4时，出胶率均达到20%。综合2因素多水平分析结果，盐酸脱灰前处理时间1~3 h，提胶pH值3~5 为宜。

关键词：鱼鳞；明胶；盐酸脱灰时间；pH；粘度；凝冻强度；出胶率

Hydrochloric acid decalcification time and extraction pH affect the physical property of fish scale-derived gelatin
HE Lan, CAO Jun, GUO Xiuyu
( Shanghai Fisheries Research Institute, Shanghai 200433, China )

Abstract: The fish scale of tilapia taken as the raw material, we aim to analyze the effect of hydrochloric acid solution decalcification time and gel extraction pH on fish scale-derived gel viscosity, strength by single factor experiment. By using regression analysis, we found both gel viscosity , strength and productivity had significant difference (P<0.05) with extending HCl decalcification time and increasing pH value. Highest gel viscosity or gel strength could each be achieved at 3 hours and the best gel productivity could be attended at 2 hours after HCl treatment. The pH value of 5 is the best for gel strength while the value of 7 is the best for gel viscosity. The gel productivity is above 20% when the pH value between 2 to 4. According to the result 1-3 hours of HCl decalcification time and pH 3-5 may be suitable.

Key words: fish scales; gelatin; HCl decalcification time; pH; viscosity; gel strength; gel productivity

基金项目：上海市科技兴农重点攻关项目“农业资源循环利用关键技术的研究”[沪农科攻字（2012第4—4号）]
作者简介：何兰（1981— ），女，工程师，硕士，主要从事水产品精深加工研究。E-mail: grasshy@hotmail.com

（来源：《渔业现代化》2012,40(2):62-65,49）