盐渍海蜇脱铝的研究  

Studying on Dealumination of Salted Jellyfish

作　　者：顾亚芳 吴舒珺 徐秋生 吴爱红 刘俊 GU Yafang;WU Shujun;XU Qiusheng;WU Aihong;LIU Jun(Pinghu Food and Drug Inspection Center,Pinghu 314200,China;Ningbo University of Technology,Ningbo 315000,China)

机构地区：[1]平湖市食品药品检测中心,平湖314200 [2]宁波工程学院,宁波315000

出　　处：《食品与发酵科技》2024年第1期118-121,共4页Food and Fermentation Science & Technology

摘　　要：本文采用高效液相色谱串联电感耦合等离子体质谱法(ICP-MS)检测海蜇中铝残留量来判断不同脱铝剂、脱铝剂浓度、浸泡时间、浸泡温度和料液比下盐渍海蜇的脱铝效果。通过正交试验得到最优的脱铝条件参数,经实验验证,采用0.10 mol/L醋酸溶液,1∶6的料液比浸泡2.0 h可降低盐渍海蜇中铝的含量,同时保持海蜇良好的口感与品质。In this paper,the aluminum removal efficiency of salted jellyfish was determined by high performance liquid chromatography-tandem inductively coupled plasma mass spectrometr(ICP-MS)with different dealuminizing agents,dealuminizing agent concentration,soaking time,soaking temperature and solid liquid ratio.The optimal dealumination condition parameters were obtained through orthogonal experiments,and verified through experiments,soaking in 0.10 mol/L acetic acid solution with solid-liquid ratio of 1∶6 for 2.0 hours can effectively reduce the content of aluminum in salted jellyfish,and keep the jellyfish good quality.

关 键 词：盐渍海蜇 铝的残留量 脱铝 电感耦合等离子体质谱 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]