鹅骨钙浸提工艺的优化  

Optimization of Calcium Extraction Process of Goose Bone

作　　者：穆华荣[1] 

机构地区：[1]扬州工业职业技术学院化学工程学院,江苏扬州225127

出　　处：《食品研究与开发》2015年第23期81-83,共3页Food Research and Development

基　　金：江苏省扬州市科技局社会发展项目(YZ2010100)

摘　　要：以单因子试验研究不同醋酸浓度与用量、提取温度与时间等条件对鹅骨组织中钙的浸提率的影响,利用正交试验得出最佳浸提工艺条件,结果表明,最佳鹅骨钙浸提条件为每克骨粉用10 m L、3.5 mol/L的醋酸在70℃下浸提36 h,从而为鹅骨的开发利用提供了技术参考基础。Based on the Single-factor experiment, the research on the rate of calcium extraction from goose bone under different experimental conditions has been carried out. Meanwhile, the optimum extraction conditions were obtained through orthogonal test meathod.The results showed that the optimal conditions for calcium extraction was per gram bone using 10 m L, 3.5 mol/L acetic acid and extracting for 36 h at 70 ℃,which can provides a technical reference for the development and utilization of goose bone.

关 键 词：鹅骨 钙 浸提 正交试验 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]