Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
GAO Zi-han, ZHANG Wei-bing, LIANG Qi, YANG Min, ZHANG Yan, GAO Wei-dong, LI Xiao-peng, LIU Xing-long. Optimization of technology for hemin from Bosgruniens blood powder[J]. Science and Technology of Food Industry, 2013, (19): 248-251. DOI: 10.13386/j.issn1002-0306.2013.19.086
Citation: GAO Zi-han, ZHANG Wei-bing, LIANG Qi, YANG Min, ZHANG Yan, GAO Wei-dong, LI Xiao-peng, LIU Xing-long. Optimization of technology for hemin from Bosgruniens blood powder[J]. Science and Technology of Food Industry, 2013, (19): 248-251. DOI: 10.13386/j.issn1002-0306.2013.19.086
shu

Optimization of technology for hemin from Bosgruniens blood powder

    Graphical Abstract
    • Abstract
  • Bosgruniens blood powder, raw material for the industrial production of hemin, is convenient to transport and easy to save compared with the fresh blood.One-factor test and orthogonal test were used to optimize the technology.The results showed that the optimal technology of hemin from Bosgruniens blood powder were as follows: 30min ultrasonication, 150mL acetone acidified with hydrochloric acid, 30min extraction after adding acetone, and 11mL sodium acetate.After optimization, the yield of hemin reached 2.30mg /g.
    • FullText(HTML)
  • loading
    • References (13)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return