文献类型：期刊文献

中文题名：超高压法提取牡蛎中牛磺酸的工艺研究

英文题名：Process research of taurine extraction from oyster(Crassostrea hongkongensis) by high hydrostatic pressure

作者：徐成[1];卢虹玉[1];章超桦[1];金飞[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室国家贝类加工技术研发分中心(湛江)南海生物资源开发与利用协同创新中心,广东湛江524088

年份：2016

卷号：37

期号：19

起止页码：192

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家现代农业产业技术体系(CARS-48-07B)

语种：中文

中文关键词：牡蛎;牛磺酸;超高压;HPLC

外文关键词：oyster;;taurine;;high hydrostatic pressure;;HPLC

中文摘要：本文对超高压技术提取牡蛎中牛磺酸的工艺技术进行了研究,采用高效液相色谱法(HPLC)测定牛磺酸的提取量,并与传统的热水抽提法进行比较。单因素实验结果表明:压力、保压时间、温度以及料液比均对牛磺酸的提取量有较大影响。在此基础上通过正交实验得到最佳提取工艺条件为:压力300 MPa、保压时间25 min、温度45℃、料液比为1∶5,最高提取量22.96 mg/g,高于热水抽提法的牛磺酸提取量(17.07 mg/g)。本研究为发展高新技术应用于牡蛎中牛磺酸的提取提供理论依据。

外文摘要：In this study,High Hydrostatic Pressure( HHP) was used to extract taurine from oyster,then the taurine content were determined by High Performance Liquid Chromatography( HPLC),and the results of HHP and Hot Water Extraction( HWE) were compared.Results of the single factor experiments showed that pressure,pressureholding time,temperature and solid- liquid ratio had significant influence on the extraction of taurine.Orthogonal test based on the results of the single factor experiments showed that the optimum conditions were pressure of300 MPa,pressure- holding time of 25 min,temperature of 45 ℃,Solid- liquid ratio of 1∶ 5; and the content of taurine was 22.96 mg / g under the optimum conditions which was higher than the HWE extraction( 17.07 mg / g).