铁氧体法降低贻贝蒸煮液中重金属镉含量的工艺优化  

Optimization of Process for Reducing Heavy Metal Cadmium in Mussel Cooking Liquid by Ferrite Method

作　　者：李思敏 梁辉 陶美洁 戴志远 Li Simin;Liang Hui;Tao Meijie;Dai Zhiyuan(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;Nanjing Agricultural University,Nanjing 210095;State Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310012)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]南京农林大学,南京210095 [3]浙江省水产品加工技术研究联合重点实验室,杭州310012

出　　处：《中国食品学报》2021年第4期224-229,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2018C02038)。

摘　　要：贻贝蒸煮液富含大量蛋白质、糖分子等大分子有机物和其它功能成分,然而,因贻贝自身较强的富集能力和环境影响而导致体内镉等重金属积累,从而使贻贝蒸煮液中镉含量较高,在一定程度上影响贻贝蒸煮液的再利用。本文将贻贝蒸煮液作为研究对象,探讨铁氧体法对减少贻贝蒸煮液中重金属镉含量的作用及最优工艺条件。以贻贝蒸煮液中镉含量减少率、总糖存留率和蛋白质存留率为指标,通过对pH值、FeSO_(4)添加量和反应温度这3个因素进行二次正交试验设计和响应面分析,得到最优化的铁氧体法降镉的反应条件。结果表明,对于镉减少率来说,pH值和温度是显著性因素;对于蛋白质存留率和总糖存留率来说,pH值是显著性因素,经过SAS的响应面分析,当pH 8.0,反应温度90℃,FeSO_(4)添加量447 mg/70mL时,铁氧体法降低镉含量的效果最佳。Mussel cooking liquid is rich in macromolecular nutrients such as sugars and proteins and other functional ingredients.However,mussels'strong enrichment ability and environmental influence make it accumulate heavy metals such as cadmium in the body.Thus,it makes the mussel cooking liquid such high cadmium content that it affects the reuse of mussel cooking liquor to a certain extent.In this paper,mussel cooking liquid was used as the research object,and the optimal process conditions for reducing the content of heavy metal cadmium in mussel cooking liquid by ferrite method were discussed.Based on the reduction of cadmium content,protein retention rate and total sugar retention rate in mussel cooking liquor,the quadratic orthogonal design and response surface analysis were carried out by three factors:pH value,addition of FeSO4 and reaction temperature.The optimal ferrite method for reducing cadmium was obtained.The results showed that pH value and temperature had significant effects on cadmium reduction.pH value had significant effect on protein retention rate and total sugar retention rate.After SAS response surface analysis,when pH was 8.0 and reaction temperature was 90℃,the addition of FeSO4 was 447 mg/70 mL,the effect of reducing the cadmium content by ferrite method was the best.

关 键 词：贻贝蒸煮液 镉 二次正交试验 响应面分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]