| 响应面法优化牡蛎复合氨基酸螯合锌制备工艺研究 |
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| 引用本文： | 孙克岩,张志胜,佟海菊,刘亚南,宋欣.响应面法优化牡蛎复合氨基酸螯合锌制备工艺研究[J].食品科技,2011(7):107-109,113. |
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| 作者姓名： | 孙克岩 张志胜 佟海菊 刘亚南 宋欣 |
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| 作者单位： | 河北农业大学食品科技学院; |
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| 基金项目： | 国家海洋公益性行业科研专项(200805046) |
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| 摘 要： | 利用牡蛎酶解液中复合氨基酸与牡蛎中锌进行螯合,以螯合率作为实验指标,研究了温度、pH、时间3个因素对螯合过程中螯合率的影响,通过3因素3水平Box-Behnken响应面分析法优化其螯合工艺。结果表明:在温度为71.4℃、pH7.77、时间58.8min,螯合率为80.98%,与模型的预测值81.106%相近。
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| 关 键 词： | 响应面 牡蛎 复合氨基酸 螯合锌 |
Optimization of compound amino acid in oyster chelated zinc preparation via response surface method |
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| SUN Ke-yan,ZHANG Zhi-sheng,TONG Hai-ju,LIU Ya-nan,SONG Xin.Optimization of compound amino acid in oyster chelated zinc preparation via response surface method[J].Food Science and Technology,2011(7):107-109,113. |
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| Authors: | SUN Ke-yan ZHANG Zhi-sheng TONG Hai-ju LIU Ya-nan SONG Xin |
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| Affiliation: | SUN Ke-yan,ZHANG Zhi-sheng*,TONG Hai-ju,LIU Ya-nan,SONG Xin(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001) |
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| Abstract: | Compound amino acid in oyster and zinc in oyster was chelated,taking the experiment target by the chelated rate,to study the effects of three independent variables:temperature,pH,time on the chelation rate,Subsequently,a central composite design(CCD) involving 17 experiments of three variables(i.e.,temperature,pH and time) at three levels combined with response surface methodology was employed to optimize its chelated craft.The results indicated that the optimum parameters of chelated craft were temperature... |
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| Keywords: | response surface method oyster compound amino acid chelated zinc |
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