从对虾头及虾下脚料中提取生物锌和牛磺酸的工艺优化  

Extraction of biological zinc and taurine from the head and leftover of the prawn

作　　者：钱清华[1] 

机构地区：[1]连云港职业技术学院,连云港222006

出　　处：《食品科技》2013年第1期308-312,共5页Food Science and Technology

基　　金：江苏省高校科研成果产业化推进工程项目(JH10-66)

摘　　要：以对虾头及虾下脚料为原料,采用超声波协助提取生物锌、阳离子交换树脂柱层析和蒸馏水洗脱提取牛磺酸,研究了提取工艺条件,用原子吸收分光光度法测定锌的提取量,用红外光谱对牛磺酸产品进行结构分析。结果表明,生物锌的最佳提取工艺条件是:超声破碎时间20min,料液比1:4;牛磺酸的最佳提取工艺条件为:提取温度100℃,提取时间60min,料液比1:5,提取次数2次。Using the head and leftover of the prawn as raw material, biological active zinc was extracted with ultrasonic and taurine was prepared by cation ion exchange resin as well as elution of distilled water. The technology of extraction of biological zinc and taurine was studied. The extraction amount of biological zinc was determined by atomic absorption spectrophotometry. The structure of taurine product was characterized with infrared spectrum （IR）. The experiment results showed that the optimum extraction condition of biological zinc was as follows： ultrasonic wave treatment for 20 min, the ratio of material to water at 1：4, the optimum extraction technology of taurine was： extracting temperature at 100 ℃ for 60 min, and the ratio of material to water at 1：5, and extracting twice.

关 键 词：对虾头及虾下脚料 生物锌 牛磺酸 提取 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]