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中国精品科技期刊2020
东海乌参重金属脱除工艺的研究[J]. 食品工业科技, 2013, (16): 239-244. DOI: 10.13386/j.issn1002-0306.2013.16.032
引用本文: 东海乌参重金属脱除工艺的研究[J]. 食品工业科技, 2013, (16): 239-244. DOI: 10.13386/j.issn1002-0306.2013.16.032
Study on technology of removing heavy metals from east sea cucumber (Acaudina leucoprocta)[J]. Science and Technology of Food Industry, 2013, (16): 239-244. DOI: 10.13386/j.issn1002-0306.2013.16.032
Citation: Study on technology of removing heavy metals from east sea cucumber (Acaudina leucoprocta)[J]. Science and Technology of Food Industry, 2013, (16): 239-244. DOI: 10.13386/j.issn1002-0306.2013.16.032

东海乌参重金属脱除工艺的研究

Study on technology of removing heavy metals from east sea cucumber (Acaudina leucoprocta)

  • 摘要: 东海乌参是众多海参品种中的重要一类,资源丰富,营养价值高,但其体壁重金属含量高,不能被充分开发利用。为探索东海乌参体表重金属的脱除方法,研究了各种重金属在东海乌参体壁上的分布状况,并分别采用化学法和酶-化学法脱除东海乌参体表重金属,对浸泡试剂和温度、酶类型和用量、处理时间等工艺条件进行优化,结果发现,采用酶-化学法脱除重金属,从外观品质和脱除效果上,都优于化学法。最优的脱除条件是采用0.10%(w/w)的木瓜蛋白酶,在37℃酶解1h,再用2.0%(w/v)食品级柠檬酸浸泡48h。经过酶-化学法处理后的东海乌参重金属脱除率可达90%以上。 

     

    Abstract: The east sea cucumber is an abundant species of the family Holothuroidea with high nutritive value. However, it can't be utilized because its body wall contains a large amount of heavy metals. To develop a method for desorption of heavy metals, the distribution of heavy metals in the east sea cucumber was firstly investigated. Then, chemical method and chemo-enzymatic method were used to remove the heavy metals. The conditions including the soaking reagent and temperature, enzyme type and amount, treating time by chemical method and chemo-enzymatic method were optimized. The results showed that the chemo-enzymatic method exhibits better result both in appearance quality and removing rate than chemical method. The optimal conditions of chemo-enzymatic method for desorption of heavy metals were as followings: enzymmatic hydrolysis at 37℃ for an hour with papain (0.10%, w/w) , then, being soaked with citric acid (2.0%, w/v) for 48 hour. Under these conditions, 90% of heavy metals in the east sea cucumber were removed.

     

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