海带多糖凝胶颗粒加工过程碘含量的变化  

Influence of different processes of kelp gel particle on iodine

作　　者：李庐峰[1] 吴靖娜[1] 王茵 

机构地区：[1]福建省水产研究所,福建厦门361013

出　　处：《福建水产》2012年第4期335-338,共4页Journal of Fujian Fisheries

基　　金：海带多聚糖膳食纤维饮料加工技术研究【省公益类科研研究所专项2010R1002-1】

摘　　要：采用灰化法对海带多糖凝胶颗粒加工过程各工序的海带碘含量进行测定,并对结果进行方差分析,研究探讨了海带多糖凝胶颗粒加工过程碘含量的变化。结果表明:杀青处理对碘含量的流失有显著影响(P<0.01),其中海水杀青的海带碘含量为0.066%,极显著高于淡水杀青海带(P<0.01);海带制备成多聚糖膳食纤维,其碘含量显著低于鲜海带(P<0.01),其中海水杀青海带制备的海带多聚糖膳食纤维的碘含量极显著高于淡水杀青及盐渍海带制备的样品(P<0.01);海带多聚糖膳食纤维加工成凝胶颗粒的过程中会造成碘含量的进一步流失。To study the influence of different processes of kelp gel particle on iodine, iodine content of different processes was determined by ashing method and subjected to analysis of variance. The results showed that, the blanching process had significant effect on the iodine erosion （P 〈 0. 01 ）, and the iodine content of kelp blanched by seawater was 0. 066%, significantly higher than that blanched by fresh water （P 〈 0. 01 ） ; the iodine content of dietary fiber produced by kelp was significantly and the iodine content of dietary fiber from seawater blanching k blanching kelp and saline kelp （P 〈0.01 ） ; the iodine content cle. lower than that of fresh kelp （ P 〈 0.01 ） elp was significantly higher than that in fresh would lose during the processing of gel particle.

关 键 词：海带多糖凝胶颗粒 碘 加工 

分 类 号：S986[农业科学—捕捞与储运]