摘要
通过跟踪测定漂烫水、漂洗水、剩余海带中的碘含量,研究了鲜海带漂烫-漂洗过程中碘的溶出规律。漂烫水、漂洗水中的碘质量浓度随海带的加入量增加均先增大后趋于稳定,且结合漂烫-漂洗过程对于碘的累积提取率曲线和拟合方程,选择在鲜海带加入量为3 kg/L时更换漂烫、漂洗水,可将海带中碘资源的利用率提升至46%。通过对比漂烫过程与漂烫-漂洗过程对于海带中碘的提取率,可知在原有漂烫工艺基础上增加漂洗过程,在有效提取阶段可将海带碘的提取率提升15%以上。
Based on the determined levels of iodine in blanching water, rinsing water and blanched kelp, leaching patterns of iodine were investigated during the process of blanching and rinsing. The iodine concentrations in blanching water and rinsing water revealed a gradual increase until reaching a stable level with increasing amount of kelp. From the cumulative extraction curve of iodine in response to blanching and rinsing and the fitted equation, we found that the utilization rate of iodine in kelp blanched at a solid-to-water ratio of 3 kg/L could be increased to 46% after several cycles of blanching and rinsing. When comparing the extraction efficiency of iodine from kelp subjected to blanching alone and followed by rinsing, it can be concluded that the extraction efficiency of iodine can be more than 15% in the effective extraction stage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第17期48-52,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2013BAB01B03)
中央级公益性科研院所基本科研业务费专项资金项目(20603022013031)
关键词
鲜海带
碘
漂烫
漂洗
fresh kelp
iodine
blanching
rinsing
