鳕鱼皮鲜味复合调味粉开发与降嘌呤活性研究

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中图分类号：TS202.3 文献标志码：A 文章编号：1000-9973（2026）01-0120-07

DOI：10.3969/j.issn.1000-9973.2026.01.016

Development of Cod Skin Umami Compound Seasoning Powder and Study on Purine-Lowering Activity

LI Meng-kai1，23， ZHU Min1，2，3，FENG Yi-kai1，2，3，LUO Ai-guo1，2，3， YANG Yan-jun1，2.3*

（1.Department of Biological Science and Technology，Jinzhong University，Jinzhong 030619， China; 2. College of Food Science and Engineering， Shanxi Agricultural University， Jinzhong O3o8ol，China；3. Shanxi Compound Condiment Technology Innovation Center，Jinzhong University，Jinzhong O306l9，China）

Abstract： Inorder to develop a new type of functional compound seasoning powder，evaluate its inhibitory effect on xanthine oxidase （XOD），promote the comprehensive utilization of cod skin resources，in this study， umami enzymatic hydrolysates are extracted from cod skin through enzymatic hydrolysis method，and the formula of compound seasoning powder is optimized using single factor test，orthogonal test design，fuzzy mathematics evaluation and Spearman correlation analysis. The results show that the optimal formula is 34.15% cod skin umami enzymatic hydrolysates， 11% salt， 6.75% white granulated sugar， 13.1% monosodium glutamate， 25% seaweed powder， 1.25% ginger powder， 1.25% white pepper powder，and 7.5% soy sauce powder. The sensory score of the finally developed umami compound seasoning powder is 9o.1 points，indicating that it has excellent mouthfeel and flavor. Additionally，in vitro inhibition test results of XOD activity show that the compound seasoning powder has an inhibition rate of 44.57% against XOD，confirming its significant biological activity. This study can provide a new idea for the in-depth development of cod skin，a by-product of fishery processing，and can also provide a scientific basis for product innovation in the seasoning market and the research and development of functional foods，having important practical application value and theoretical significance.

Key words： cod skin; umami enzymatic hydrolysate; compoubd seasoning powder; xanthine oxidase

鳕鱼作为一种重要的海洋资源，以其丰富的产量和鲜美的口感，在全球范围內受到消费者的广泛喜爱。（剩余11560字）