A sequential recovery of free amino acids from blue mussel (Mytilus edulis) by subcritical water after deoiling was performed. Hydrolysis temperatures ranged from 120 °C to 240 °C, pressure and reaction time were fixed at 3 MPa and 30 min, respectively. Results showed that hydrolysis efficiency reached 90.65% at 240 °C. Total amino acids in the lyophilized M. edulis powder were 198.75 mg/g and 381.95 mg/g, for essential and non-essential amino acids respectively, and dominated by glutamic acid, aspartic acid, arginine and glycine. The highest amount of free amino acids in the hydrolysates were 11,718.94 mg/L (w/v) at 120 °C. The highest antioxidant activities were observed at 240 °C owing to Maillard reaction and probably new reaction products. However, the best antihypertensive activity and highest total protein value were detected at 180 °C. M. edulis can be valorized as a source of free amino acids by using subcritical water.

脱油后，通过亚临界水从蓝贻贝（Mytilus edulis）依次回收游离氨基酸。水解温度范围为120°C至240°C，压力和反应时间分别固定为3 MPa和30分钟。结果表明，在240℃下水解效率达到90.65％。冻干的蓝靛果总氨基酸必需氨基酸和非必需氨基酸的粉末分别为198.75 mg / g和381.95 mg / g，主要由谷氨酸，天冬氨酸，精氨酸和甘氨酸组成。在120°C下，水解产物中游离氨基酸的最高含量为11,718.94 mg / L（w / v）。由于美拉德反应和可能是新的反应产物，在240°C时观察到了最高的抗氧化活性。但是，在180°C时检测到最佳的降压活性和最高的总蛋白值。M.贻贝可以进行增值通过使用亚临界水的游离氨基酸的来源。