海芦笋食品的富硒规律及其优化  

Optimization of Selenium Enrichment in Salicornia bigelovii Torr

作　　者：范友丙[1] 张慜[1,2] 陆东和[1,2] 周祥[3] 蔡金龙[3] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《食品科学》2009年第13期108-112,共5页Food Science

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：选取海水蔬菜海芦笋作为研究对象,在海芦笋生长后期采用不同浓度、不同喷洒次数以及不同pH值的亚硒酸钠溶液对其进行叶面喷洒处理,得出了喷洒浓度、喷洒次数以及亚硒酸钠溶液pH值对硒吸收以及有机硒转化率的影响。采用响应面(RSM)优化试验方法,得出了海芦笋的最佳富硒方案:200mg/L,2次,pH7.3。在此条件下,有机硒含量可达到1.29μg/g,总硒含量为2.58μg/g,有机硒转化率可以达到50%。Selenium enrichment in Salicornia bigelovii Torr. was achieved by the means of foliage spray of Na2SeO3 solution. The effects of Na2SeO3 concentration, pH adjustment of Na2SeO3 solution and spraying times on the contents of total selenium and organic selenium and the conversion ratio of organic selenium were investigated by single factor test, and the three factors were optimized by response surface analysis （RSA） with the organic selenium content as the indicator. The results showed that the optimal conditions for selenium enrichment were as follows： the Na2SeO3 concentration, 200 mg/L; adjusting the pH of Na2SeO3 solution to 7.3; and spraying the Na2SeO3 solution twice. Under these conditions, the total selenium content, organic selenium content and translation rate were up to 2.58 μg/g, 1.29 μg/g and 50%, respectively.

关 键 词：海芦笋 优化设计 富硒 

分 类 号：TS201.4[轻工技术与工程—食品科学]