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中文摘要：
以鲢鱼鱼骨为研究对象，采用酶法提取食用明胶。以明胶产率最大化，产品质量能够达到食用级别为目标，对明胶的酶解过程进行优化，然后按照食用明胶的国家标准对明胶产品的理化指标和微生物指标进行检测。结果表明：鲢鱼鱼骨明胶的提取中酶解过程的最优工艺条件为：pH2、37℃、胃蛋白酶用量0．02g，g干骨、时间3．5h、料液比为1：6．5。在最佳工艺条件下，鱼骨明胶的产率达到19．6％。对明胶产品的理化指标和微生物指标的测定，表明鲢鱼鱼骨明胶符合食用级明胶的规定，并且其凝冻强度和勃氏黏度均较高，质量较优。
英文摘要：
Edible gelatin was extracted from silver carp bone by enzyme method, and the enzymatic hydrolysis process was optimized to maximize the yield and improve the quality to achieve edible level. And the physicochemical and microbiological indicators of gelatin were measured according to the national standard of edible gelatin. The results showed the maximum extraction yield （19.6%） of gelatin from fish bone was obtained at the optimal conditions： pH 2, 37 ℃, pepsase dosage 0.02%（g/g）, reaction time 3.5 h and material/liquid ratio 1：6.5 （g/mL）. The physicochemical and microbiological indicators of gelatin showed that it met the grade of edible gelatin, and it had good quality with high gel strength and high viscosity.
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