Study on technology of removing Cd2+ in squid sauce
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摘要: 以鱿鱼酶解鲜味汁为研究对象,利用碳羟基磷灰石（CHAP）脱除其中的重金属Cd2+,以脱镉率作为衡量该工艺的指标。分别研究了CHAP的用量、pH、温度3个单因素对脱除的影响,并在此基础上应用中心组合设计（CCD）原理和响应面分析法（RSM）,研究各个变量及其交互作用对脱除率的影响,同时模拟构建了三元二次回归方程的预测模型。结果表明,在固液比为1∶0.5（w/v）的条件下,脱除重金属Cd2+的最佳工艺参数为:CHAP用量32.5g/L、pH取5.4、温度为50.0℃。在该工艺参数下,鲜味汁中的重金属Cd2+脱除率达93.1%,使产品重金属Cd2+含量符合食品安全的限量标准。Abstract: The carbonate hydroxyapatite (CHAP) was used to remove cadmium in squid sauce and removal rate was the measure indicator. Effects of the CHAP usage, pH, and temperature on the removal rate were studied. Optimum levels of variables were further determined by using central composite design (CCD) . According to responses from the experimental designs, effects of each variable were calculated and the interactions between them were determined. The highest removal rate was obtained in the condition of material to liquid ratio 1∶0.5 (w/v) , CHAP 32.5g/L, pH5.4, and temperature 50.0℃. The removal rate was enhanced to 93.1% after the optimization procedure. After cadmium removal, the content of cadmium in squid sauce reached the standard of food safety requirements.
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