超声波辅助龙虾壳制备谷氨酸螯合钙的工艺优化  

Optimization of Ultrasound-Assisted Preparation of Calcium Glutamate Chelate from Lobster Shells

作　　者：朱继国 廖涛[2] 熊光权[2] 王炬光 白婵[2] 张庆芳[1] ZHU Ji-guo;LIAO Tao;XIONG Guang-quan;WANG Ju-guang;BAI Chan;ZHANG Qing-fang(School of Petrochemical Engineering,Lanzhou University of Technology,Lanzhou 730050,China;Institute of Agricultural Product Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]兰州理工大学石油化工学院,兰州730050 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《中国调味品》2022年第5期22-27,共6页China Condiment

基　　金：国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000)。

摘　　要：为提高虾壳的资源利用率,以废弃的虾壳和谷氨酸为原料,利用超声波辅助法制备谷氨酸螯合钙,考察了谷氨酸和虾壳中钙的摩尔比、料液比、超声时间、反应温度和超声功率对谷氨酸螯合钙螯合产率的影响。在单因素试验的基础上用Design-Expert V8.0.6软件进行响应面试验优化,确定最佳制备工艺。结果表明,最佳的螯合工艺条件为摩尔比4∶1、料液比1∶31、超声时间23 min、反应温度60℃,在此条件下,谷氨酸螯合钙的螯合率预测值为94.02%,实测值为93.68%,试验结果与预测模型相近,且比取消超声辅助步骤试验组高17.53%。该研究以虾壳为钙源制备谷氨酸螯合钙,提高虾壳的综合利用,为减少环境污染、实现清洁生产提供了技术参考。In order to improve the utilization rate of lobster shells,calcium glutamate chelate is prepared from waste lobster shells and glutamate by ultrasound-assisted method.The effects of molar ratio of glutamate and calcium in lobster shells,solid-liquid ratio,ultrasonic time,reaction temperature and ultrasonic power on the yield of calcium glutamate chelation are investigated.On the basis of single factor experiment,the response surface experiment is optimized with Design-Expert V8.0.6 software to determine the optimal preparation process.The results show that the optimal chelating process conditions are as follows:molar ratio is 4∶1,solid-liquid ratio is 1∶31,ultrasonic time is 23 min,reaction temperature is 60℃.Under such conditions,the predicted value of chelation rate of calcium glutamate chelate is 94.02%,and the measured value is 93.68%.The experimental results are close to those of the predicted model,and 17.53%higher than that of the experimental group without the ultrasound-assisted step.In this study,lobster shells are used as calcium sources to prepare calcium glutamate chelate,so as to improve the comprehensive utilization of lobster shells and provide technical references for reducing environmental pollution and realizing clean production.

关 键 词：虾壳 谷氨酸螯合钙 超声波 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]