食品科学2012，Vol.33Issue(10)：6-9,4.
柠檬酸用于虾头、虾壳的脱钙处理
Utilization of Citric Acid for the Decalcification of Shrimp Heads or Shells
摘要
Abstract
Citric acid was used to extract chitin by decalcifying shrimp heads and shells of Penaeus vanmamei. The optimal extraction conditions were explored by single factor and response surface tests. The results showed that the ash content in chitin was 1.0 g/100g, which met the requirement of food grade. The optimal extraction process parameters were citric acid concentration of 12.00 g/L, material-liquid ratio of 1：2.00, and extraction time of 3.88 h. The utilization of citric acid for removing calcium salts from shrimp heads or shells could result in food grade of chitin and mild reaction conditions as well less pollution. In addition, the by-product of calcium citrate could be used as the calcium addition agent, thus enhancing the resource availability of shrimp heads or shells.关键词
南美白对虾/柠檬酸/虾的废弃物/脱钙Key words
Penaeus vanmamei/citric acid/shrimp waste/decalcification分类
生物科学引用本文复制引用
唐义宝,谢晶..柠檬酸用于虾头、虾壳的脱钙处理[J].食品科学,2012,33(10):6-9,4.基金项目
2010年国家农业成果转化资金项目 （）
2010年度上海市农业科技成果转化资金项目 （）
上海市教育委员会重点学科建设项目 （）
