当前位置: X-MOL 学术J. Food Sci. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Extracting bio‐zinc and taurine from Pinctada martensii meat
Journal of Food Science ( IF 3.9 ) Pub Date : 2020-03-03 , DOI: 10.1111/1750-3841.15055
Xiaoyue Liu 1 , Li Huang 1 , Yunxia Bai 1 , Xiaoling Liu 1 , Shubo Li 1
Affiliation  

Recently, intensive processing of marine resources has attracted considerable attention. In order to further utilize the byproducts of aquatic shellfish (Pinctada martensii meat) with high value, this study proposes a method of extracting zinc and taurine from P. martensii meat. Zinc was first extracted from P. martensii meat with an ultrasonic crusher, and then taurine was further extracted by ultrasonic-assisted water extraction from the remaining shellfish. After optimization, the biological zinc extraction rate reached 8.63%, and the taurine extraction rate reached 0.71%. Meanwhile, the parameters for cation exchange separation and taurine purification were optimized, in which the injection volume, pH value, and elution rate were set to 8.0 mL, 4.5, and 3.0 mL/min, respectively. Ultimately, the purity the extracted taurine reached 98.16%. This study provides a novel method for the extraction of biological zinc and taurine by deep processing of shellfish meat.

中文翻译:

从马氏珠母贝肉中提取生物锌和牛磺酸

近年来,海洋资源的深加工引起了广泛关注。为了进一步利用具有高价值的水产贝类(Pinctada martensii肉)的副产品,本研究提出了一种从P. martensii肉中提取锌和牛磺酸的方法。首先用超声波破碎机从马氏松肉中提取锌,然后通过超声波辅助水提取法从剩余的贝类中进一步提取牛磺酸。优化后生物锌提取率达到8.63%,牛磺酸提取率达到0.71%。同时,优化了阳离子交换分离和牛磺酸纯化的参数,其中进样体积、pH值和洗脱速率分别设置为8.0 mL、4.5和3.0 mL/min。最终提取的牛磺酸纯度达到98.16%。
更新日期:2020-03-03
down
wechat
bug