超声提取牡蛎中氨基酸的工艺条件研究  

Technology for extracting amino acid from oyster with ultrasonic wave

作　　者：陈檬[1] 李和生[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》2006年第2期41-43,共3页Food Science and Technology

摘　　要：应用超声技术并通过单因素及正交试验来研究牡蛎中的氨基酸提取过程中的工艺条件及优化。单因素实验结果表明,料剂比对氨基酸收率影响较显著,正交试验获得超声提取牡蛎中氨基酸的最佳工艺条件为物料比为2∶15、水浴温度70℃、70W的超声功率处理10min。The technology for extracting amino acid from oyster with ultrasonic wave was studied by single factor experiment and orthogonal experiment. The result of single factor experiment showed that the prorate of material and solution had distinct effect on the accepting rate of amino acid. The result of orthogonal experiment showed that the optimal extracting craft was the prorate of material and solution 2：15, the temperature at 70℃, extracting 10min with 70W intensity of ultrasonic wave.

关 键 词：超声波 牡蛎 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]