摘要
研究了盐酸浓度(A)、盐酸用量(B)、提取温度(C)、提取时间(D)对鳗鱼骨钙的溶出率的影响。在此基础上进行了正交试验,确定了鳗鱼骨钙提取的最优组合是A2B3C2D3,即盐酸浓度为3 mol/L、盐酸用量4 mL、提取温度50℃、提取时间150 min。在最优组合条件下,鳗鱼骨钙的溶出率为81.31%。影响鳗鱼骨钙的溶出率的因素主次顺序为:盐酸浓度>盐酸用量>提取温度>提取时间。
This paper studied the influence of density of hydrochloric acid （A）, dosage of hydrochloric acid （B）, extraction temperature （C） and extraction time （D） on the dissolution rate of calcium from eel bone. Based on this experiment, the result of orthogonal experiment showed the optimal combination is A2B3C2D3, viz. the density of hydrochloric acid was 3 mol/L, the dosage of hydrochloric acid was 4 mL, the extraction temperature was 50℃, the extraction time was 150 minutes, the dissolution rate of calcium from eel bone is 81.31%. The primary and secondary factors affect the dissolution rate of calcium in the order： the density of hydrochloric acid 〉 the dosage of hydrochloric acid 〉 the extraction temperature 〉 the extraction time.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期95-97,共3页
Food Research and Development
基金
盐城工学院资助项目(XKY 2011020)
关键词
鳗鱼骨
钙的溶出率
提取
盐酸
eel bone
dissolution rate of calcium
extraction
hydrochloric acid
