食品工业科技2013，Vol.34Issue(2)：83-86,4.
牦牛不同脏器中牛磺酸提取工艺优化及含量分析
Comparison of content and optimization of extraction process of taurine in the yak organs
摘要
Abstract
With the development of yak industry,there producing more and more viscera byproducts. In order to comprehensively utilized these viscera byproducts,extraction optimization of taurine extract from yak viscera was carried out using uniform design method,and the content of taurine was determined by ultraviolet-visible spectrophotometry. It was found that maximum yield of taurine was obtained when meal/solvent ratio,autolysis temperature,extractive temperature and extractive time were 1:3(m/v) ,55℃,75℃,60min. Furthermore,the maximum taurine contents was (7.02±0.50)mg/g in yak liver,while (5.59±0.25)mg/g in kidney, (4.46±0.17)mg/g in lung and (2.50±0.30)mg/g in heart, it was shown that yak viscera byproducts had abundant taurine for further processing.关键词
牦牛脏器/牛磺酸/提取工艺/含量/均匀设计Key words
yak viscera/taurine extraction process/content/uniform design分类
轻工纺织引用本文复制引用
陈骋,张丽,韩玲,余群力,张文华..牦牛不同脏器中牛磺酸提取工艺优化及含量分析[J].食品工业科技,2013,34(2):83-86,4.基金项目
国家现代农业(肉牛牦牛)产业技术体系(CARS-38) （肉牛牦牛）
国家公益性行业(农业)科研专项经费资助项目(201203009). （农业）
