CN110200057A - 一种海水鱼保鲜及品质改善的方法 - Google Patents
一种海水鱼保鲜及品质改善的方法 Download PDFInfo
- Publication number
- CN110200057A CN110200057A CN201910387926.3A CN201910387926A CN110200057A CN 110200057 A CN110200057 A CN 110200057A CN 201910387926 A CN201910387926 A CN 201910387926A CN 110200057 A CN110200057 A CN 110200057A
- Authority
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- China
- Prior art keywords
- stevia rebaudiana
- fish
- stem extraction
- rebaudiana stem
- fillet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 44
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Fodder In General (AREA)
Abstract
本发明涉及一种海水鱼保鲜及品质改善的方法。步骤如下:将甜叶菊茎提取物溶于蒸馏水中,配成质量浓度为0.05%‑0.15%的甜叶菊茎提取物溶液;将海水鱼的鱼片在甜叶菊茎提取物溶液中浸渍30min‑60min,取出后沥干,装入聚乙烯袋内封口,置于4±1℃下冷藏;或将海水鱼的鱼片在含甜叶菊茎提取物的15%食盐水中浸渍30min‑60min,取出后沥干,在温度为15℃、湿度为35%的条件下风干。本发明的甜叶菊茎提取物能显著抑制海水鱼在加工和贮藏过程中的脂质氧化,并具有抗菌、提高呈味游离氨基酸含量及肉质改善效果,延长了货架期,并使其色泽在更长的时间内保持不变,效果优于同浓度的甜叶菊叶提取物和水产品保鲜行业中常用的天然抗氧化剂维生素C。
Description
技术领域
本发明公开了一种海水鱼保鲜及品质改善的方法,属于海产品保鲜技术领域。
背景技术
鱼类在加工和贮藏过程中,由于受到微生物、酶、氧等内外因素的影响,极易腐败变质。其中脂肪氧化是导致鱼体腐败变质的主要原因。尤其是海水鱼,富含n-3系二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)等高度不饱和脂肪酸,即使在低温加工和贮藏过程中也易发生脂肪氧化,生成醛、酮、醇等化合物,不仅引起鱼肉质地、风味变差,还会发生褪色、褐变等现象,缩短了货架期。植物来源的天然保鲜剂,因其显著的安全可靠性而成为目前的研究核心热点。
甜叶菊(Stevia rebaudiana)是一种原产于南美巴拉圭东部的菊科多年生草本植物。由于具有高甜度、低热量、无毒、无副作用等特点,自1899年发现以来,从其叶子提取的甜菊糖苷在各国作为天然甜味剂,在腌渍物、酱油、酸奶、碳酸饮料、方便面等领域广泛使用。目前,主要在中国进行大量的栽培。然而在利用叶子生产甜味剂甜菊糖时,茎被大量废弃。目前国内有从甜菊苷残渣中提取多酚及黄酮类抗氧化物质的报道,但甜叶菊茎提取物在鱼类加工及贮藏过程中的保鲜及品质改善效果却鲜有报道。
发明内容
为解决现有技术的不足,本发明提供一种海水鱼保鲜及品质改善的方法。该方法安全高效,可显著抑制海水鱼在加工和贮藏过程中的脂质氧化,并具有抗菌、提高呈味游离氨基酸含量及肉质改善效果,延长了货架期,并使其色泽在更长的时间内保持不变。
本发明提供一种海水鱼保鲜及品质改善的方法,步骤如下:
(1)将甜叶菊茎提取物溶于蒸馏水中,配成质量浓度为0.05%-0.15%的甜叶菊茎提取物溶液;
(2)将海水鱼的鱼片在步骤(1)配制的甜叶菊茎提取物溶液中浸渍30min-60min,取出后沥干,装入聚乙烯袋内封口,置于4±1℃下冷藏;或将海水鱼的鱼片在含0.05%-0.15%的甜叶菊茎提取物的15%食盐水中浸渍30min-60min,取出后沥干,在温度为15℃、湿度为35%的条件下风干。
进一步的,所述海水鱼为秋刀鱼、沙丁鱼、黄花鱼或鲅鱼。
进一步的,所述甜叶菊茎提取物的制备方法为:取200g甜叶菊茎粉末在2L蒸馏水中浸渍一晚,热水煮沸30min后抽滤;回收残渣再加1L蒸馏水煮沸20min后,合并滤液,浓缩至质量分数为20%时,添加0.6%的活性炭水浴振荡脱色1h;过滤后,超滤截留分子量5000以下的浓缩液,并采用纳滤设备脱盐后,冻结干燥,获得20g甜叶菊茎提取物。
有益效果:
本发明的甜叶菊茎提取物主要成分为原儿茶酸、绿原酸、咖啡酸等多酚化合物。该提取物能显著抑制海水鱼在加工和贮藏过程中的脂质氧化,并具有抗菌、提高呈味游离氨基酸含量及肉质改善效果,延长了货架期,并使其色泽在更长的时间内保持不变,且效果优于同浓度的甜叶菊叶提取物和水产品保鲜行业中常用的天然抗氧化剂维生素C。
本发明提供的甜叶菊茎提取物具有原料来源丰富、易于产业化、无毒副作用等优点,作为天然保鲜剂在海水鱼保鲜及品质改善等方面具有广阔的开发和应用前景。
附图说明
图1为本发明实施例1中添加不同比例甜叶菊茎提取物的秋刀鱼在冷藏过程中硫代巴比妥酸反应值(TBARS)的变化曲线图。
图2为本发明实施例1中添加不同比例甜叶菊茎提取物的秋刀鱼在冷藏过程中挥发性盐基氮(TVB-N)值的变化曲线图。
图3为本发明实施例1中添加不同比例甜叶菊茎提取物的秋刀鱼在冷藏过程中菌落总数的变化曲线图。
图4为本发明实施例1中添加0.15%甜叶菊茎提取物和对比例1中添加0.15%甜叶菊叶提取物的秋刀鱼在冷藏过程中TBARS值的变化曲线图。
图5为本发明实施例1中添加0.15%甜叶菊茎提取物和对比例2中添加0.15%维生素C的秋刀鱼在冷藏过程中TBARS值的变化曲线图。
图6为本发明实施例2中添加0.15%甜叶菊茎提取物的秋刀鱼盐干品的破断强度曲线图。
图7为本发明实施例2中添加0.15%甜叶菊茎提取物的秋刀鱼盐干品的破断强度曲线的最大荷重图。
具体实施方式
本发明试剂与仪器:
1,1,3,3-四乙氧基丙烷,美国Sigma公司;其他试剂均为国产分析纯。
UV-1300紫外可见分光光度计,上海美析仪器有限公司;
RE-52B旋转蒸发仪,上海亚荣生化仪器厂;
FJ-200高速分散均质机,上海标本模型厂;
LFGZX-3冷风干燥箱,湖州欧胜电器有限公司;
CR-400色彩色差计,杭州柯盛行仪器有限公司;
RE2-33005S,-3305S流变仪,日本山電株式会社。
实施例1
本实施例提供了甜叶菊茎提取物对秋刀鱼在冷藏期间保鲜效果的作用实例。
一种海水鱼保鲜及品质改善的方法,步骤包括:
(1)甜叶菊茎提取物的制备
取200g甜叶菊茎粉末在2L蒸馏水中浸渍一晚,热水煮沸30min后抽滤;回收残渣再加1L蒸馏水煮沸20min后,合并滤液,浓缩至质量分数为20%时,添加0.6%的活性炭水浴振荡脱色1h(50℃);过滤后,超滤截留分子量5000以下的浓缩液,并采用纳滤设备脱盐后,冻结干燥,获得20g甜叶菊茎提取物。
(2)海水鱼的预处理
将海水鱼经流水解冻后自腹部剖开,除去头部、内脏,洗净。然后将刀贴着鱼椎骨剖下鱼片,采用不同质量浓度(0、0.05、0.1、0.15%)甜叶菊茎提取物溶液将鱼片浸渍40min,取出后沥干,装入聚乙烯袋内封口,置于4±1℃下冷藏,定期取样测定其硫代巴比妥酸反应值(TBARS)、挥发性盐基氮(TVB-N)值和细菌总数值。
TBARS的测定
称取5g上述鱼肉样品于离心管中,加入12.5mL 20%的三氯乙酸溶液和7.5mL蒸馏水,在冰水浴中匀浆30s(2000rpm)后过滤。取3mL滤液于试管中,加入3mL 0.02mol/L的TBA溶液混合均匀,沸水浴中反应20min,流水冷却10min至室温,在532nm波长处测定吸光度。TBARS值表示为mg丙二醛(MDA)/kg鱼肉。
每个测定试验至少重复三次,实验结果以均值±标准偏差(Mean±S.D.)表示,采用Tukey-Kramer post-hoc test对实验结果进行差异显著性分析,用Excel 2010软件对数据进行平均数和标准偏差的统计分析并作图。P<0.05具有显著性差异。
实验结果
从图1可以看出,随着冷藏时间的延长,TBARS值呈逐渐增长趋势,尤其是空白对照组没有添加甜叶菊茎提取物,TBARS值增长明显。添加0.05%茎提取物的处理组,TBARS值也呈上升趋势,但明显低于空白对照组(P<0.05),而添加0.1%和0.15%茎提取物处理组的TBARS值上升缓慢,在第12天的TBARS值分别为4.99mg MDA/kg muscle和3.78mg MDA/kgmuscle,尤其是0.15%茎提取物对秋刀鱼在冷藏期间的脂质氧化具有更显著的抑制效果。
挥发性盐基氮(TVB-N)值的测定
取鱼肉5g于离心管中,加入10mL三氯乙酸,均质。取10mL匀浆,加入锥形瓶中,再加入100mL水,摇匀。静置30min后过滤。向接收瓶内加入10mL硼酸溶液,5滴甲基红和亚甲基蓝混合指示剂,并使冷凝管下端插入液面之下,吸取10mL滤液注入凯式定氮装置的反应室中,再加10mL氢氧化钠溶液,最后加10mL蒸馏水,随后立即将玻璃塞盖紧,并加水防止漏气。蒸馏5min后移动接收瓶,冷凝管下端离开液面,再蒸馏1min,并用少量蒸馏水冲洗冷凝管下端。用盐酸标准溶液滴定接收瓶内液体。TVB-N值表示为mg/100g。
菌落总数的测定
取鱼肉5g于离心管中,加入10mL生理盐水,均质。然后放入离心机中4000r/min离心5min,用无菌吸管吸取1mL上层清液于试管中,充分混匀,制成1:10的样品匀液。随后将1:10的样品溶液稀释成1:100和1:1000。取1mL样品稀释液于冷却好的平板上,并涂布均匀,随后放入30℃培养72h。培养结束后观察并记录菌落数量。
每个测定试验至少重复三次,实验结果以均值±标准偏差(Mean±S.D.)表示,采用Tukey-Kramer post-hoc test对实验结果进行差异显著性分析,用Excel 2010软件对数据进行平均数和标准偏差的统计分析并作图。P<0.05具有显著性差异。
实验结果
图2是甜叶菊茎提取物处理组的秋刀鱼在冷藏过程中TVB-N值的变化。从图中可以看出,随着冷藏时间的延长,空白对照组鱼肉的TVB-N值不断增长,在第8天TVB-N值达到31.87mg/100g,超过国家规定新鲜鱼TVB-N值低于30mg/100g的标准,而甜叶菊茎提取物处理组鱼肉的TVB-N值增长缓慢(P<0.05),尤其是0.15%甜叶菊茎提取物处理组在冷藏第12天的TVB-N值仍为26.92mg/100g,有效延长了产品的货架期。
图3是甜叶菊茎提取物处理组的秋刀鱼在冷藏过程中菌落总数的变化。从图中可以看出,随着冷藏时间的延长,空白对照组的菌落总数呈上升趋势,在第6天,其菌落总数就已经超过鱼肉一级鲜度4.00lg(CFU/g),达到了4.21lg(CFU/g)。而甜叶菊茎提取物处理组的菌落总数增长明显慢于空白对照组(P<0.05),尤其0.15%甜叶菊茎提取物处理组在冷藏第10天的细菌总数仍为3.94lg(CFU/g),说明甜叶菊茎提取物对鱼体内微生物的生长繁殖起到了较好的抑制作用,有效延长了产品的货架期。
对比例1
本对比例提供了甜叶菊叶提取物对秋刀鱼在冷藏期间保鲜效果的比较试验。
一种海水鱼保鲜及品质改善的方法,步骤包括:
(1)甜叶菊叶提取物的制备
取200g甜叶菊叶粉末在2L蒸馏水中浸渍一晚,热水煮沸30min后抽滤。回收残渣再加1L蒸馏水煮沸20min后,合并滤液,浓缩至质量分数为20%时,添加0.6%的活性炭水浴振荡脱色1h(50℃)。过滤后,超滤截留分子量5000以下的浓缩液,并采用纳滤设备脱盐后,冻结干燥,获得18g甜叶菊叶提取物。
(2)海水鱼的预处理
步骤同实施例1。不同之处仅在于,步骤(2)中采用0.15%甜叶菊叶提取物溶液将鱼片浸渍40min。
从图4可以看出,随着冷藏时间的延长,相同浓度的茎、叶提取物处理组的TBARS值均显著低于空白对照组(P<0.05),尤其是茎提取物处理组的TBARS值显著低于同浓度的叶提取物处理组(P<0.05)。说明甜叶菊茎提取物对秋刀鱼在冷藏期间的脂质氧化抑制效果优于叶提取物。
对比例2
本对比例提供了维生素C溶液对秋刀鱼在冷藏期间保鲜效果的比较试验。
一种海水鱼保鲜及品质改善的方法,步骤同实施例1。不同之处仅在于,步骤(2)中采用0.15%维生素C溶液将鱼片浸渍40min。
从图5可以看出,随着冷藏时间的延长,相同浓度的茎提取物和维生素C处理组的TBARS值均显著低于空白对照组(P<0.05),尤其是茎提取物处理组的TBARS值显著低于同浓度的维生素C处理组(P<0.05)。说明甜叶菊茎提取物对秋刀鱼在冷藏期间的脂质氧化抑制效果优于维生素C。
实施例2
本实施例提供了甜叶菊茎提取物对秋刀鱼在风干期间的品质改善作用试验。
(1)甜叶菊茎提取物的制备
甜叶菊茎提取物的制备方法同实施例1中甜叶菊茎提取物的制备方法。
(2)海水鱼的预处理
将海水鱼经流水解冻后自腹部剖开,除去头部、内脏,洗净。然后将刀贴着鱼椎骨剖下鱼片,采用含0.15%的甜叶菊茎提取物的15%食盐水将鱼片浸渍40min,不含甜叶菊茎提取物的15%食盐水作为空白对照,取出后沥干,15℃风干6h后,取样测定其游离氨基酸的含量和破断强度。
游离氨基酸含量的测定:
各取0.2g鱼肉样品放入离心管中,加入1mL 80%的乙醇溶液,均质,于10000rpm离心10min,取上清液用于游离氨基酸的测定。另取适量牛磺酸、丙氨酸、组氨酸粉末,分别用0.1mol/L盐酸配成10μmol/mL的标准溶液。分别取3μl标准溶液、5μl标准溶液及5μl上清液于滤纸(Chromatography No.50,300mm×150mm,ADVANTEC)上,在滤纸表面均匀地喷洒缓冲液(甲酸:醋酸:蒸馏水=5:15:80,pH=1.9)后,用竹夹夹持沿水平方向将滤纸拉直放入电泳支架上,在500V的电压下泳动70min。泳动后的滤纸70℃干燥10min后,用25%茚三酮溶液浸渍发色,120℃干燥10min,用面积分析软件Lane Analyzer处理画像并计算含量。
破断强度的测定:
将鱼肉样品背侧普通肉切成15mm×10mm×5mm左右的方块,按照与肌纤维排列方向成直角的方向,将其置于质构仪载物台正中,探头采用的是厚约0.5mm的刀片,将其以一定速度(1mm/sec)压入样品,测定压入距离不同时的破断波形,并以破断点为标准,求出在一定的实验条件下,破断点所受的荷重。实验荷重为20N。
统计分析
每个实验至少重复六次,实验结果以均值±标准偏差(Mean±S.D.)表示,采用Tukey-Kramer post-hoc test对实验结果进行差异显著性分析,用Excel 2010软件对数据进行平均数和标准偏差的统计分析并作图。P<0.05具有显著性差异。
实验结果
表1为秋刀鱼盐干品中呈味游离氨基酸含量的比较结果。从表中可以看出,秋刀鱼在含0.15%甜叶菊茎提取物的食盐水中浸渍、风干后,其肌肉组织中的牛磺酸、丙氨酸和组氨酸含量与空白对照组相比均有增加的趋势,总体增加了5.4%,也就是说甜叶菊茎提取物能够促进秋刀鱼盐干品中的呈味游离氨基酸生成。
表1秋刀鱼盐干品中的呈味游离氨基酸含量(mg/100g)
注:ab同行中标有不同字母的数值存在显著性差异(p<0.05)。
秋刀鱼盐干品这一传统的加工制品,因其具有良好的保藏性和较好的风味,长久以来一直深受人们的喜爱。但由于鱼肉蛋白质在干燥过程中,肉质密致且坚硬,酶活性和持水性下降,尤其在贮藏过程中会进一步变硬,致使其口感受到一定影响。从图6可以看出,0.15%甜叶菊茎提取物处理的秋刀鱼盐干品的破断强度曲线比对照组上升缓慢,说明甜叶菊茎提取物处理的鱼肉肉质更软。同时,比较秋刀鱼盐干品破断强度曲线的最大荷重(图7),发现0.15%甜叶菊浸渍组的最大荷重比对照组降低了24.3%,也就是说,甜叶菊茎提取物对秋刀鱼盐干品的肉质具有较好的改善效果,避免秋刀鱼在风干过程中肉质硬化现象的发生。
对比例3
一种海水鱼保鲜及品质改善的方法,步骤同实施例2。不同之处仅在于,步骤(2)中采用含0.15%的甜叶菊叶提取物的15%食盐水将鱼片浸渍40min。
对比例4
一种海水鱼保鲜及品质改善的方法,步骤同实施例2。不同之处仅在于,步骤(2)中采用含0.15%的维生素C的15%食盐水将鱼片浸渍40min。
对比例5
一种海水鱼保鲜及品质改善的方法,步骤同实施例2。不同之处仅在于,步骤(2)中采用不含甜叶菊茎提取物的15%食盐水作为空白对照。
色差的测定
采用色彩色差计测定鱼片的L*(明亮度)、a*(红绿偏差)、b*(黄蓝偏差)值,3个指标值先用白板进行校准。L*=100表示白色,L*=0表示黑色;a*、b*为彩度指数,+a*表示红色,-a*表示绿色;+b*表示黄色,-b*表示蓝色。
统计分析
每个实验至少重复六次,实验结果以均值±标准偏差(Mean±S.D.)表示,用Excel2010软件对数据进行平均数和标准偏差的统计分析并作图。
实验结果
表2为秋刀鱼处理组在风干期间色差值的变化。经0.15%甜叶菊茎提取物处理组的鱼肉L*值(明亮度)在整个风干期间高于空白对照组,b*值(黄色度)低于空白对照组,且效果优于同浓度的叶提取物和维生素C。说明在风干期间,甜叶菊茎提取物能提高鱼肉的亮度,且能抑制脂质氧化导致的褐变,能使鱼肉在较长时间内保持较好的色泽。
表2秋刀鱼处理组在风干期间色差值的变化
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制本发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何改变,都应认为是包括在本发明的权利要求书的范围内。
Claims (3)
1.一种海水鱼保鲜及品质改善的方法,其特征在于,步骤如下:
(1)将甜叶菊茎提取物溶于蒸馏水中,配成质量浓度为0.05%-0.15%的甜叶菊茎提取物溶液;
(2)将海水鱼的鱼片在步骤(1)配制的甜叶菊茎提取物溶液中浸渍30min-60min,取出后沥干,装入聚乙烯袋内封口,置于4±1℃下冷藏;或将海水鱼的鱼片在含0.05%-0.15%的甜叶菊茎提取物的15%食盐水中浸渍30min-60min,取出后沥干,在温度为15℃、湿度为35%的条件下风干。
2.如权利要求1所述的方法,其特征在于,所述海水鱼为秋刀鱼、沙丁鱼、黄花鱼或鲅鱼。
3.如权利要求1所述的方法,其特征在于,所述甜叶菊茎提取物的制备方法为:取200g甜叶菊茎粉末在2L蒸馏水中浸渍一晚,热水煮沸30min后抽滤;回收残渣再加1L蒸馏水煮沸20min后,合并滤液,浓缩至质量分数为20%时,添加0.6%的活性炭水浴振荡脱色1h;过滤后,超滤截留分子量5000以下的浓缩液,并采用纳滤设备脱盐后,冻结干燥,获得20g甜叶菊茎提取物。
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