采用微滤(MF)、超滤(UF)、纳滤(NF)组合膜浓缩技术进行鳀鱼蒸煮液营养风味物质的高效冷浓缩。结果表明:无机陶瓷微滤膜通量较高、浓缩时间较短,MF-NF工艺的蛋白质和氨基酸回收率分别为70.74%和39.83%～46.64%。MF截留液的蛋白质浓度提高3.30倍,腥味增强。NF截留液的氨基酸浓度提高2.71倍,其中谷氨酸和天冬氨酸含量分别增加了3.36倍和6.72倍,鱼腥味基本消失,蒸煮液的风味有效改善。MF-NF工艺比MF-UF-NF工艺经济简便可行,适合于鳀鱼蒸煮液船上浓缩。

A membrane process involving microfiltration(MF),ultrafiltration(UF) and nanofiltration(NF) was used to concentrate nutrition and flavor compounds in Engraulis japonicus cooking soup.Results showed that inorganic ceramic microfiltration membrane had higher flux volume and shorter concentration time.Protein and amino acid recoveries were 70.74% and 39.83%～46.64% for MF-NF process.The content of protein increased 3.30 times in the retentate by microfiltration process,but the fishy odor was increased.Meantime,the content of amino acid increased 2.71 times in the retentate by nanofiltration process,especially glutamate and aspartate were increased 336% and 672 %.Moreover,the fishy odor was disappeared,the flavor of the cooking soup has been effectively improved.MF-NF process was more simple and available than MF-UF-NF process and suitable for concentrating the cooking soup on the fishing boat.