柠檬酸去除魔芋飞粉中三甲胺的工艺优化

Process Optimization on Remove of Trimethylamine from Konjac Flying Powder by Using Citric Acid

为去除魔芋飞粉中的主要异味物质三甲胺,采用柠檬酸溶液浸提溶解,通过单因素试验和正交试验优化去除三甲胺的工艺条件。结果表明:柠檬酸去除魔芋飞粉中三甲胺的最优工艺条件为柠檬酸浓度1.4%,固液比1∶7,浸提温度35℃,浸提时间2h,在该条件下可以去除75.67%的三甲胺。

To remove trimethylamine,the main odor material of konjac flying powder,a single factor experiment and an orthogonal experiment was conducted to optimize the process conditions on removing trimethylamine by using the extraction solution of citric acid.The results showed that the optimal conditions on removing the trimethylamine from konjac flying powder included citric acid concentration1.4%,ratio of solid to liquid 1∶7,extraction temperature 35℃ and extraction time 2h,75.67% of trimethylamine could be removed under these conditions.