摘要
牛磺酸具有镇静、消炎及降血脂、促进体内代谢、增强体质、解除疲劳等作用,是一种很好的食品添加剂。对从章鱼下脚料中牛磺酸的提取工艺进行研究。在对单因素的研究中,发现乙醇浓度和料液比对提取率的影响较大。通过正交试验分析,得出了从章鱼下脚料中提取牛磺酸的最佳工艺条件:提取温度80℃,乙醇体积分数为80%,料液比1︰12,提取时间120 min,提取3次,在该条件下,牛磺酸的提取率为0.928%。
Due to the function of calming, anti-inflammatory and reducing blood lipids, promoting metabolism, enhancement of physical fitness, reducing fatigue and so on, Taurine becomes a good food additive. The craft of extracting of taurine from cctopus waste was studied. It indicated that ethanol concentration and solid-liquid ratio exhibited more significant effect on the extraction rate from the single factor experiments. The optimal extraction conditions obtained from orthogonal experiment were as follows： temperature 80 ℃, ethanol concentration 80%, solid- liquid ratio 1 ： 12, extraction time 120 min, extraction times 3, the extraction rate was 0.928%.
出处
《食品工业》
北大核心
2012年第12期9-11,共3页
The Food Industry
基金
2010年浙江省大学生科技创新活动计划(新苗人才计划)立项项目项目编号(2010R411006)
浙江海洋学院科研启动项目
浙江海洋学院2010年中青年资助项目
