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鱼露中章鱼胺分离方法的研究及对风味的影响 被引量:7

Studies on separation of octopamine in fish sauce and affects on flavour of fish sauce
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摘要 目的研究从鱼露中提取章鱼胺的有效方法,为天然章鱼胺的工业化生产提供实验依据。方法以章鱼胺的吸附量和洗脱率为指标筛选树脂,研究树脂对章鱼胺的吸附性能和洗脱参数。结果H103大孔吸附树脂对鱼露中章鱼胺有较好的吸附分离效果,该树脂对鱼露中章鱼胺的静态饱和吸附量达2.925mg.g-1(干树脂),用30%乙醇作洗脱液,洗脱率达98.04%。结论H103大孔吸附树脂处理后,能有效地分离章鱼胺,改善了鱼露的风味,适用于从鱼露中提取章鱼胺的工业应用。 Objective To establish a technical process for the separation of octopamine. Methods Taking the absorptive capacity and elution efficiency of octopamine as indexes, the absorption characteristics and elution parameters of separation with macroporous resin were investigated. Results The static adsorption capacity of H103 type macroporous resin was 2. 925mg g^-1. The static elution ratio was 98.04%. Conclusion H103 type macroporous resin is effective to separate the octopamine and improve the flavour of fish sauce.
出处 《中国海洋药物》 CAS CSCD 2008年第3期18-23,共6页 Chinese Journal of Marine Drugs
基金 江苏省高科技研究计划项目(BG200613)
关键词 章鱼胺 鱼露 分离 大孔吸附树脂 风味 octopamine fish sauce separation macroporous adsorption resin flavour
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