近临界水中低值鱼肉水解制备氨基酸工艺研究

研究了近临界水中低值鱼肉水解制备氨基酸的生产工艺.反应器容积为200 mL,反应温度为180～32℃,反应压力为5～26 MPa,反应时间为5～60 min.利用氨基酸分析仪对水解产物中的氨基酸进行定性和定量分析,实验结果发现,实验所用低值鱼肉水解后可得到17种氨基酸.反应温度、反应压力和反应时间对低值鱼肉近临界水解有影响,其中反应温度影响最大,水解产物中不同种类氨基酸的产率随反应温度、反应压力和反应时间的变化规律各不相同.分别对其中8种含量较高、用途较广、附加值较高的氨基酸,进行了反应温度、反应压力、反应时间对水解液中氨基酸浓度影响的实验,得到了在较低的反应温度、合适的反应压力和一定的反应时间内获得较高氨基酸产率的水解工艺.分别采用空气、氮气和二氧化碳作为反应气氛,进行水解实验,结果表明,对亮氨酸、组氨酸和异亮氨酸,应该采用氮气或二氧化碳反应气氛,对其他氨基酸可以采用空气作为反应气氛.

The Hydrolysis Technology for Producing Amino Acids from Valueless Fish Meat in Subcritical Water

The hydrolysis technology for producing amino acids from valueless fish meat in subcritical water was investigated. The experiments were carried out under reaction temperature (7) of 180-320FFC, reaction pressure (P) of 5-26 MPa and reaction time (t) of 5-60 min in a reactor of 200 mL. The quality and quantity of amino acids achieved in hydrolysate were determined by amino acid analyzer AAA-Direct, and 17 kinds of amino acids were obtained. The effects of T, P and t on the yield of selected 8 kinds of obtained amino acids possessing more content and having higher value and usefulness were investigated. The experimental results show that, for achieving different kinds of amino acids, the effecting regulation of the above three effecting factors, T, P and t, are different, and the reaction temperature T has the most important effect on the yield of amino acids in hydrolysate. According to the effecting regulations found, the suitable hydrolysis conditions for achieving higher yield of amino acids, such as the lower temperature, the suitable pressure and limited reaction time, were determined. The experiments of conducting the hydrolysis of valueless fish meat under the protection of nitrogen and carbon dioxide atmospheres respectively other than using air atmosphere were conducted. The results show that the nitrogen or carbon dioxid atmosphere should be used for obtaining leucine, isoleucine and histidine, while the air atmosphere might be used for obtaining other amino acids.