摘要
为确定鱿鱼肝脏中牛磺酸的提取工艺条件,采用水提取法,通过单因素和正交设计实验得到最佳提取工艺为:自溶时间22 h,提取温度80℃,提取时间50 min,料液比1∶5。并利用红外光谱对牛磺酸结构进行了鉴定。
To determine the technology of extracting taurine from squid liver,water boiling method was used.The result of single factors and orthogonal design experiment showed the optimum technology was： 22 hours for autolysis,extracting temperature at 80 ℃ for 50 min,and the ratio of material and water at 1∶5.Besides,the structure of obtained taurine was appraised with infrared spectrum.
出处
《食品科技》
CAS
北大核心
2010年第6期231-234,共4页
Food Science and Technology
基金
国家大学生科技创新实验基金项目(091042229)
山东大学威海分校科研立项重点项目(A09003)
关键词
鱿鱼肝脏
牛磺酸
提取工艺
红外光谱
squid liver
taurine
extraction technology
infrared spectrum
