活性炭法制备栉孔扇贝高F值寡肽的工艺优化  

Optimization of preparation of high F-value oligo-peptide from Chlamys farreri by activated carbon method

作　　者：裴继伟 曹亚男 丁连坤 栾钧熙 刘兆胜 赵芹[1] 刘海梅[1] PEI Ji-Wei;CAO Ya-Nan;DING Lian-Kun;LUAN Jun-Xi;LIU Zhao-Sheng;ZHAO Qin;LIU Hai-Mei(School of Food Engineering,Ludong University,Yantai 264000,China;Yantai Institute of Marine Economy,Yantai 264003,China;Shandong Sci-health Co.LTD.,Yantai 265507,China)

机构地区：[1]鲁东大学食品工程学院,烟台264000 [2]烟台市海洋经济研究院,烟台264003 [3]深海生物科技股份有限公司,烟台265507

出　　处：《食品安全质量检测学报》2020年第22期8284-8289,共6页Journal of Food Safety and Quality

基　　金：山东省重点研发计划(医用食品)(2018YYSP009);山东省自然科学基金(博士基金)(ZR2018BC060);山东省自然科学基金(培养基金)(ZR2019PC058)。

摘　　要：目的研究活性炭脱除芳香族氨基酸工艺,优化活性炭吸附条件。方法采用F值、支链氨基酸(branched-chain amino acids,BCAA)保留率和芳香族氨基酸(aromatic amino acids,AAA)去除率3个指标,通过单因素和正交实验研究温度、pH、吸附时间、固液比4个因素对活性炭脱除芳香族氨基酸效果的影响。结果最佳吸附条件为温度35℃、pH 6、吸附时间2 h、固液比1:10,经活性炭吸附后,酶解液F值达到33.22,制备出了符合高F值要求的栉孔扇贝(Chlamys farreri)加工副产物酶解液。结论该活性炭吸附脱芳技术为栉孔扇贝加工副产物的高值化应用及栉孔扇贝的综合应用提供了新的途径。Objective To study the process of removing aromatic amino acids by activated carbon,optimize the adsorption conditions of activated carbon.Methods The effects of temperature,pH,adsorption time and solid-liquid ratio on the removal of aromatic amino acids by activated carbon were studied by single factor and orthogonal experiments with three indexes of F value,branched-chain amino acids(BCAA)retention rate and(aromatic amino acids)AAA removal rate.Results The optimal adsorption conditions were as follows:Temperature 35℃,pH 6,adsorption time 2 h,solid-liquid ratio 1:10.After absorpting by activated carbon,the F value of enzymatic hydrolysate reached 33.22,and the enzymatic hydrolysate of scallop Chlamys farreri with high F value was prepared successfully.Conclusion The activated carbon adsorption dearomatization technology provide a new way for high value application of by-products and comprehensive application of scallop Chlamys farreri.

关 键 词：栉孔扇贝加工副产物 芳香族氨基酸 高F值寡肽 活性炭 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]