龙头鱼

采用SephadexG-25凝胶色谱对龙头鱼水解物苦味肽进行粗分离和分子量范围测定，结果表明：苦味肽富集部分分子量分布在470～1370D。

The molecular weight distribution of peptides in Harpodon Nehereus hydrolysates and their bitter peptide fractions were determined by gel permeation chromatography on a Sephadex G-25 super fine column . Results indicated that the molecular weight range of the fraction enriched in bitter peptides was 470-1370 Da .

龙头鱼的外形特征与消化系统结构

Configurational Character and Digestive System of Harpodon nehereus

龙头鱼调味料的研制

Development Study on the seasoning of Harpodon nehereus

低温真空油炸龙头鱼脆条的研制

Preparation of Deep Fried Crisp Bar Harpodon Nehereus under Low Temperature and High Vacuum Condition

不同贮存温度下龙头鱼和蓝鳕中甲醛含量的变化

The change of the content of formaldehyde in bumbalo and blue whiting under different storage temperature

以此为基础，应用四因子二次回归正交旋转实验设计和响应面分析，探讨龙头鱼酶解具体工艺。

On the basis of enzyme screening , this paper made a deeper research on the detailed technological conditions using 4-factors orthogonal rotation regression design and response surface methodology .