In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical microscope. Results showed that TUT could increase the nutrient content (total sugars, 22.15 mg/100 mL; water soluble proteins, 173.24 mg/mL; fatty acids, 1779.7 mg/100 mL; solids, 3.16 g/100 mL), reduce the particle size (605.92 nm) and interfacial tension. Meanwhile, TUT make the halibut bone soup has better emulsifying characteristics and stability. The contents of flavor substances, such as esters, 5′-nucleotides, organic acids in the halibut bone soup were more abundant, while the contents of hexanal and 1-octen-3-ol and fishy off-flavor were reduced in TUT group. The overall odor and taste outline were more harmonious. Therefore, TUT can be used in the production of high quality fish bone soup, and TUT could be considered as a good deep processing technology for halibut bone and improve economic efficiency.

为研究热超声处理（TUT）对胶体微纳米颗粒（MNPs）形成和大比目鱼骨汤品质的影响，对营养成分、颗粒特征和风味特征进行了分析。使用光学显微镜研究 MNP 的形态。结果表明，TUT可以增加营养成分（总糖22.15 mg/100 mL；水溶性蛋白质173.24 mg/mL；脂肪酸1779.7 mg/100 mL；固形物3.16 g/100 mL），减小粒径(605.92 nm) 和界面张力。同时，TUT使大比目鱼骨汤具有更好的乳化特性和稳定性。大比目鱼骨汤中的酯类、5'-核苷酸、有机酸等风味物质含量更丰富，而TUT组己醛、1-辛烯-3-醇含量和鱼腥味降低。整体气味和味道轮廓更加和谐。因此，TUT可用于生产优质鱼骨汤，TUT可作为大比目鱼骨深加工工艺，提高经济效益。