响应面法优化坛紫菜中镉的脱除工艺及其营养品质变化

周青; 林洪; 付晓婷; 米娜莎; 周瑛; 刘晓勇

doi:10.13386/j.issn1002-0306.2017.14.035

响应面法优化坛紫菜中镉的脱除工艺及其营养品质变化

中国海洋大学食品科学与工程学院食品安全实验室
盐城海瑞食品有限公司
山东海之宝海洋科技有限公司

基金项目:

国家科技支撑技术项目(2015BAD17B02)；江苏省重点研发计划项目(BE2015335)；

详细信息

作者简介:
周青 (1991-) , 女, 硕士研究生, 研究方向:食品安全, E-mail:zhqing2014@163.com。;

付晓婷 (1980-) , 女, 博士, 副教授, 主要从事海藻利用化学方面的研究, E-mail:xiaotingfu@ouc.edu.cn。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2017-01-04

Optimization of cadmium removing from Pyropia haitanensis and its change of nutritional quality by response surface methodology

Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China
Yancheng Hairui Food Co., Ltd.
Shandong Haizhibao Ocean Science and Technology Co., Ltd.

摘要

摘要: 探究超声辅助柠檬酸对坛紫菜中镉脱除的最佳工艺条件,并评价其对坛紫菜营养品质的影响。通过单因素实验研究柠檬酸浓度、超声功率和超声时间对坛紫菜中镉脱除率的影响,进而以镉脱除率和坛紫菜色差为响应指标,利用Box-Behnken实验对以上因素进行响应面优化,并分析脱除前后坛紫菜的营养品质变化。结果表明,坛紫菜中镉的最佳脱除工艺为柠檬酸浓度0.06 mol/L、超声功率220 W和超声时间20 min,此时,镉的脱除率为98.5%,藻体脱除前后的色差为3.149。应用该工艺条件处理,坛紫菜的基本营养成分未受到显著影响,蛋白质和脂肪酸仍保持较好的营养质量。该脱除工艺操作简单,镉脱除效果好,且不影响坛紫菜的营养品质,为工业生产中解决坛紫菜的镉脱除问题提供思路。
- 坛紫菜 /
- 镉 /
- 脱除 /
- 响应面 /
- 营养
Abstract: The objectives of this study were to develop an optimized method for removing cadmium from Pyropia haitanensis and to evaluate the nutritional value. Response surface methodology ( RSM) based on a Box-Behnken design was used in combination with single factor experiments to establish the optimal removal conditions as follows: citric acid concentration 0.06mol/L, ultrasonic power 220 W, ultrasonic treatment time 20 min, contributing to a removal rate of 98.5% and chromatic aberration of 3.149.Under this condition, the basic nutrient component, amino acids and fatty acids hadn't been affected. This removal procedure was simple and the obtained products had good quality with low cadmium level, so that it could be used in industrial production of Pyropia haitanensis.
- Pyropia haitanensis /
- cadmium /
- removal /
- response surface methodology /
- nutrient

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