摘要
以总砷和无机砷脱除率为考察指标,通过最佳食用脱除剂选择、单因素试验、正交试验和感官评定选出最佳脱砷工艺。结果表明,以3%柠檬酸脱除剂、料液比1:15(g/mL)、温度40℃、时间40min的脱砷工艺效果较为理想,总砷脱除率达到65.71%,无机砷脱除率达到74.39%。对脱砷后的海带样品进行基本营养成分分析发现,粗蛋白、粗脂肪、氨基酸和总糖含量均显著增加,灰分和矿物质元素含量有所减少,未对营养成分造成影响。
In this study, an orthogonal array design was applied to establish optimum conditions for arsenic removal from kelp based on the removal rates of total and inorganic arsenic. The optimal conditions for removing arsenic from kelp were found to be treatment with 3% citric acid at 40 ℃for 40 min with a kelp-to-citric acid ratio of 1：15 （g/mL）. Under these conditions, the removal rates of total and inorganic arsenic were 65.71% and 74.39%, respectively. The contents of crude protein, crude fat, amino acids and total sugar in kelp showed a notable increase, while the contents of ash an mineral elements declined and other nutrients did not reveal any changes after arsenic removal.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期11-15,共5页
Food Science
基金
“十一五”国家科技支撑计划项目(2009BADB7B06)
中央高校基本科研业务费专项(20603022011015)
关键词
海带
总砷
无机砷
砷脱除率
kelp
total arsenic
inorganic arsenic
removal rate
