电渗析技术在鲍鱼内脏鱼酱油脱盐中的应用  

Electrodialysis Technology Application in Reducing Salt Concentration of Abalone Visceral Fish Sauce

作　　者：刘明鑫[1] 刘丹 方婷[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2016年第10期115-123,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技重大专项(2011NZ0002-1);国家自然科学基金项目(31101327;31401597;31401597);2013年福建省战略性新兴产业发展专项

摘　　要：传统发酵的鱼酱油,含盐量较高,不符合现代健康的饮食方式,长期食用会增加患高血压等疾病的风险。利用电渗析技术对鱼酱油进行脱盐处理,在降低鱼酱油盐含量的同时,还可以最大限度地保留其原有的风味和营养价值。本研究以脱盐率和氨基酸回收率为主要指标,通过单因素试验分别考察电压、流量、鱼酱油盐含量3个因素对电渗析脱盐过程的影响。单因素试验结果表明,鲍鱼内脏鱼酱油的最佳脱盐方案是:操作电压20 V,操作流量40 L/h,盐含量5.14%。进一步通过正交试验优化,确定了最佳工艺条件,即操作电压20 V,操作流量35L/h,鱼酱油盐含量5.14%。结果表明,通过最佳的工艺条件进行脱盐,可以成功脱去鲍鱼内脏鱼酱油中80.72%的盐,保留91.66%的氨基酸。With the unique flavor, the traditional fermented fish sauce had high salt concentration, which does not conform to the healthy diet in modern society, and will increase the risk of high blood pressure. This study aimed at reducing salt concentration of fish sauce by electrodialysistechnology and retaining its original flavor and nutritional value to the maximum. In this paper, the desalting rate and the recovery of amino acidsin electro dialysis was established as the index. The effects of voltage, flow rate and salt concentration on electrodialysis desalination process were investigated by the single-factor test. One-Way analysis of variance indicated that the best parameters for desalination of fish sauce were： 20 V of operating voltage, 40 L/h of operating flow, and 5.14% of salt concentration. Then the orthogonal test was used to determine the best process conditions： the operating voltage of 20 V, the operation flow of 35 L/h, and salt concentration of 5.14%. It also turned out that 80.72% of the saltsin the abalone viscera fish sauce could be successfully removed and 91.66%of amino acidswere retained through the optimum operating conditions.

关 键 词：电渗析 鲍鱼内脏 氨基酸 盐 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]