成品海蜇脱铝效率的研究  

Research on Dealumination Efficiency of Finished Jellyfish

作　　者：盛倩 蓝海波 吕张凡 武婷敏 SHENG Qian;LAN Haibo;Lü Zhangfan;WU Tingmin(Hangzhou HR-TH Testing and Technology Co.,Ltd.,Hangzhou 310000,China;McGill University,Montreal H3A 0G4,Canada)

机构地区：[1]杭州海润泰合检测技术有限公司,浙江杭州310000 [2]麦吉尔大学,魁北克蒙特利尔H3A 0G4

出　　处：《现代食品》2022年第5期63-66,共4页Modern Food

摘　　要：目的:通过实验研究出一套经济实用的海蜇脱铝方法。方法:对从市场购买的10批次海蜇使用电感耦合等离子体质谱法(Inductively Coupled Plasma-Mass Spectrometry,ICP-MS)检测铝的残留量,选择含量最高的海蜇,分别进行一级水浸泡、盐搓+一级水浸泡、小苏打溶液浸泡及食醋浸泡6 h后选择脱铝效果最好的浸泡液进行下一步实验,分析和观察不同的溶液浓度和时间条件下海蜇中铝的残留量和感官变化。结果:食醋溶液浸泡过后的海蜇铝的残留量明显降低,浸泡时间越长,脱铝效率越高,最高达86%;经过食醋溶液浸泡后的海蜇脱铝效果好,且口感和外观均无较大变化。结论:市面上购买到的海蜇,铝的残留量普遍偏高,而在食用前用食醋溶液浸泡,能有效降低海蜇中铝的残留量。Objective: To develop an economical and practical method for dealumination of jellyfish through experiments. Method: 10 batches of jellyfish purchased from the market were used to detect the residual amount of aluminum by inductively coupled plasma mass spectrometry(ICP-MS). Then select the jellyfish with the highest content, after soaking in primary water, salt rubbing + primary water, baking soda solution and vinegar for 6 hours, and select the soaking solution with the best dealumination effect for the next experiment. The residual amount and sensory changes of aluminum in jellyfish under different solution concentration and time were analyzed and observed. Result: The residual amount of aluminum in jellyfish soaked in vinegar solution was significantly reduced. The longer the soaking time was, the higher the dealumination efficiency was, up to 86%;the jellyfish soaked in vinegar solution had good dealumination effect, and the taste and appearance were good. No major changes. Conclusion: The jellyfish purchased in the market generally have high aluminum residues, and soaking in vinegar solution before eating can effectively reduce the aluminum residues in jellyfish.

关 键 词：海蜇 铝的残留量 电感耦合等离子体质谱 脱铝 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]