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污染的可以用于生产食品添加剂甲酸盐吗?
Lei Sun1, Xiaoju Zhang1, Yanzheng Zhou2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food chemistry
|August 29, 2024
概括
这项研究表明,被污染的大米可以安全地用于生产食品添加剂甲酸盐. 有效的净化方法可以去除98%以上的,产生高质量,无污染物的.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 环境科学 环境科学
背景情况:
- 米中的污染对食品质量和安全构成风险.
- 开发去除或利用受污染的水的方法至关重要.
- 甲酸是一种食品添加剂,通过使用大米发酵来制造.
研究的目的:
- 调查从污染的米中生产红甲酸盐的可行性.
- 为了分析在 erythorbate生产过程中的迁移.
- 确保最终产品的安全性和质量.
主要方法:
- 使用了五种不同 (Cd) 含量 (0.100.68 mg/kg) 的米品种.
- 研究了2 - 糖酸 (2KGA) 发酵和随后的乳化过程中的迁移.
- 应用酸化,化学沉 (K4Fe(CN) 6·3H2O, ZnSO4),以及用于去除Cd的阴离子交换.
主要成果:
- 的存在没有显著影响2KGA发酵性能.
- 净化步骤有效地从发酵中去除了98%以上的.
- 高的2KGA收益率 (大约. 94%) 和高品质的,没有的红甲酸盐,符合国家标准.
结论:
- 建立了一种安全有效的战略,利用污染的来生产高价值的甲酸盐.
- 这种方法为管理受污染的水资源提供了可持续的解决方案.
- 生产的红甲酸符合食品添加剂的严格质量和安全要求.
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