生物催化剂脱除食品中二氧化硫残留的初探
首发时间:2008-10-08
摘要:亚硫酸盐因具有很多优良特性而被作为防腐剂、漂白剂、保色剂、疏松剂、还原剂在食品工业中广泛使用。然而近期的研究表明亚硫酸盐的摄入对健康有着不同程度的危害;因此,其目前已成为各国对食品安全监控中的重要指标。本文主要研究从菠菜中提取叶绿体,并将其用于亚硫酸盐的脱除实验。实验中采用两步差速离心方法提取叶绿体,获得的叶绿体提取率、得率分别为19.4%和 5.7%。利用所提叶绿体催化氧化NaHSO3溶液,经单因素实验分析,叶绿体使用液用量为0.1mg/mL、 pH 8.0、反应2小时,最终亚硫酸氢钠中二氧化硫的清除率达到95.1%;光照和均匀振荡均能促进亚硫酸氢钠中亚硫酸根的氧化。
For information in English, please click here
Primary Study of Removing Sulfite Residue in Food Using A Biocatalyst
Abstract:Sulphites are widely used in the food industry as preservatives, antioxidants and enzyme inhibitors due to their unique features. Recent studies, however, revealed that sulfites intake can cause many minor or serious disorders in human. As a result, they are now a very important food safety chemical indicator in many countries. Chloroplast was separated from spinach in this study and was applied to remove sulfite from sodium bisulfate. Two steps centrifugation method of extracting chloroplast from spinach was used. The extraction rate and yield reached 19.4% and 5.7% respectively. The extracted chloroplast was then applied in the oxidation of sulfite. A sufficiently high rate (95.1%) of sulfite elimination was observed with 0.1mg/mL chloroplast, at pH 8.0, within 2 hours. A oxidation prompting role of sun light irradiation and consistant agitation during the reaction was also observed.
Keywords: Biocatalyst, chloroplast, sulfite, removal, oxidation
论文图表:
引用
No.2463833078012234****
同行评议
共计0人参与
勘误表
生物催化剂脱除食品中二氧化硫残留的初探
评论
全部评论0/1000