茶多酚去除海鲜干货中甲醛效果研究

Removal of formaldehyde in seafood dry cargo by polyphenols

为了研究茶叶中茶多酚去除海鲜干货中甲醛的效果，探讨了茶多酚对市售海鲜干货虾中甲醛去除率的影响。通过正交实验，考察pH值、反应时间、反应温度及茶多酚用量对甲醛去除效果的综合影响。结果表明：pH对茶多酚去除海鲜干货中甲醛的影响最显著，优化得出最佳工艺条件为：1mL的茶多酚用量在pH值为9时，于40℃水浴加热50min。此时，甲醛去除率可达80~85％。实验表明茶多酚能够有效地去除海鲜干货中的甲醛，且该实验对茶多酚去除甲醛的工艺优化提供了一定的依据。

In order to remove formaldehyde seafood dry cargo of tea polyphenols in tea, this paper discusses the effects of tea polyphenols on commercially available seafood formaldehyde removal rate of dry cargo in shrimp. Through orthogonal test, investigate the influence of pH value, reaction time, reaction temperature and amount of tea polyphenols on formaldehyde removal. The results show that the removal effect of tea polyphenols on pH formaldehyde seafood dry cargo in the most significant, optimize the optimum process conditions were 1 mL tea polyphenol content when the pH value is 9, at 40 ℃ water bath heating 50 rain. At this time, the formaldehyde removal rate can reach 80%-85%. Experiments showed that tea polyphenols can remove formaldehyde in seafood dry cargo, and the experiment of tea polyphenol removal provides a basis for the optimization of process of formaldehyde.