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Method for removing chromium from porphyra haitanensis

A technology for removing almond laver, which is applied in application, food preparation, food science, etc., can solve the problems of excessive heavy metal element content, restricting the export of altar laver products, and affecting children's health, so as to reduce harm, fast, and remove In addition to the effect of less time

Inactive Publication Date: 2010-06-16
NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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  • Abstract
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Problems solved by technology

However, with the rapid development of industrial and agricultural production in neighboring ports, the pollution of the offshore marine environment has become increasingly serious, resulting in frequent occurrence of excessive levels of heavy metal elements (such as chromium, cadmium, lead and arsenic, etc.) in exported seafood, which has affected people, especially children. The health of the people also restricts the export of laver products

Method used

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Embodiment

[0011] Put 5 grams of fresh seaweed into a conical flask, add 25 ml of deionized water, and then move the conical flask into an ultrasonic extractor. Under the conditions of an ultrasonic temperature of 25°C and an ultrasonic frequency of 25KHz, use ultrasonic waves for 0.5 seconds , the interval ultrasonic mode of stopping 0.5 second, carries out ultrasonic treatment to the altar laver in the container, and the total time of ultrasonic is 10 minutes, obtains the dechromic altar laver with better removal effect.

[0012] In the above-mentioned embodiment, the interval ultrasonic method can also be ultrasonic 0.3 seconds, pause 0.7 seconds, or ultrasonic 0.6 seconds, pause 0.4 seconds, etc.; the ultrasonic temperature can also be 30°C, 35°C or 45°C, etc.; the total ultrasonic time can also be 15 minutes or 20 minutes etc.

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Abstract

The invention discloses a method for removing chromium off porphyra haitanensis. The method is implemented by putting fresh porphyra haitanensis and de-ionized water in weight volume ratio of 4.5-5.5:25 into a container, moving the container into an ultrasonic extractor, and performing ultrasonic treatment to the porphyra haitanensis in the container in the interval ultrasonic way of using ultrasonic wave for o.3-0.6 seconds and pausing for 0.7-0.4 seconds with ultrasonic wave temperature being 25-45 DEG C, ultrasonic wave frequency being 25kHz and total ultrasonic times being 10-20 minutes; after the ultrasonic treatment with the above way and conditions, the removal rate of chromium off porphyra haitanensis can reach above 75%, the residual quantity of chromium in porphyra haitanensis meets the requirement of national standard basically, thus reducing harm to human bodies of people and especially children after eating, not causing contamination to porphyra haitanensis, having littleinfluence on quality of porphyra haitanensis, less removal time, high speed and high removal rate.

Description

technical field [0001] The invention relates to a technology for removing heavy metals in food, in particular to a method for removing chromium in laver. Background technique [0002] Altar laver (Porphyra haitanensis) belongs to Rhodophyta (Rhodophyta) Protoflorideophyceae (Protoflorideophyceae) Bangiaceae (Bangiaceae) Porphyra algae, is one of the two main species of artificially cultivated laver in my country. Porphyra laver has important edible and economic value, and it is also the main export characteristic agricultural product in my country's coastal areas. However, with the rapid development of industrial and agricultural production in neighboring ports, the pollution of the offshore marine environment has become increasingly serious, resulting in frequent occurrence of excessive levels of heavy metal elements (such as chromium, cadmium, lead and arsenic, etc.) in exported seafood, which has affected people, especially children. The health of the people also restric...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/025A23L1/337A23L5/20A23L5/30A23L17/60
Inventor 阮晓王强江浩
Owner NINGBO INST OF TECH ZHEJIANG UNIV ZHEJIANG
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