叶绿体脱除亚硫酸盐效果研究

Chloroplast for Removal of Sulfites from Foods

对从植物中提取的叶绿体应用于脱除食品中亚硫酸盐的效果进行研究,采用单因素试验和响应面分析法确定实验的最优条件。结果表明,叶绿体脱除NaHSO3的最佳条件为pH8、反应时间3h、叶绿体和NaHSO3质量比1:250,在此条件下,亚硫酸盐的清除率可达到94.85%。光照、氧气和振荡处理对亚硫酸盐的氧化反应具有促进作用。

Chloroplast extracted from fresh spinach was used for the removal of sulfites from foods in the present study.The optimal technological conditions were investigated using single factor method and central composite design coupled with response surface methodology （RSM）.Results showed that the optimal sulfites removal process was based on the reaction between spinach chloroplast and NaHSO3 for 3 h at pH 8 in a proportion of 1：250 （m/m）.A removal rate of sulfites of 94.85% was observed using the optimal removal process.In addition,light illumination,oxygen exposure and shake promoted the oxidation of NaHSO3.