摘要
以鱿鱼为实验原料,采用水煮提取法对其中牛磺酸的提取工艺进行了探索研究,在确定了提取温度、提取时间、料液比、提取次数等因素影响的基础上,采用正交实验确定从鱿鱼中提取牛磺酸的最佳工艺为:提取温度90℃,提取时间60 min,料液比1:5,提取次数1次。在此最佳工艺条件下牛磺酸的提取量达7.26mg/g。
To determine the extraction technology of taurine in squid,water boiling and dissolving method was used in this study. Single factors such as extracting temperature, extracting time, the ratio of material and water, extracting times had been designed. The orthogonal experiment results showed that the optimum extraction technology was as follows：extracting temperature at 90℃ for 60min for once, the ratio of material and water was1 ：5,In this optimum condition,the extraction content of taurine was up to 7.26mg/g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期215-217,共3页
Science and Technology of Food Industry
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
牛磺酸
提取工艺
squid
taurine
extraction technology
