蛤蜊中牛磺酸提取的工艺条件研究  

Study on extraction technology of taurine from mactra chinenisis

作　　者：李和生[1] 王鸿飞[1] 陈檬[1] 施家威[1] 卢振华[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品科技》2005年第7期39-42,共4页Food Science and Technology

摘　　要：以蛤蜊为原料,通过正交试验研究自溶破壁水提取的条件,使牛磺酸溶出。结果表明,蛤蜊的最适水提取条件是温度45℃、pH5.5、时间24h。提取液用离子交换树脂法去除溶液中的杂质,纯化溶液中的牛磺酸,将洗脱液经过浓缩后用乙醇在低温下进行结晶,最后干燥得到成品,牛磺酸得率为0.49%。The taurine extraction with water from mactra chinenisis was carried out by orthogonal test. The result showed that the suitable condition of extraction was 45%, pH 5.5 and 24h. The extraction solution was purified with ion-exchange resin. Then, the solution was concentrated. The product was crystallized out with ethanol in low temperature and dried. Its yield could reach as high as 0.49%.

关 键 词：牛磺酸 蛤蜊 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]