固态发酵醋生产中铅关键控制点研究.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.8 固态发酵醋生产中铅的关键控制点研究 徐清萍，尧俊英，纵伟 （郑州轻工业学院食品与生物工程学院，河南郑州 450001 ） 摘要：研究固态发酵食醋生产过程中铅的迁移转化规律，确定食醋生产过程中铅的关键控制点。分别采用Tessier 连续提取法和 有机滤膜过滤法研究固液相中铅的初级形态及变化。采用原子吸收光谱法测定样品中的铅含量。结果表明液相中的铅主要以可溶态铅 为主，醋酸发酵阶段液相中铅含量的增加主要与固相中蛋白结合态铅及草酸铅的迁移转化有关。加工与陈酿过程所使用设备的材质是 影响食醋铅含量的主要因素。醋醅对铅有较强的吸附力，因此对液相中的铅含量具有调控作用。食醋生产过程：制醅、发酵、煎煮及 陈酿影响液相中可沉淀物含量，而液相可沉淀物具有富集铅的作用。通过本研究表明改进设备材质、采用铅离子吸附剂及分离除去醋 液沉淀将是控制食醋中铅含量的有效措施。 关键词：原子吸收光谱法；重金属；吸附；铅；食醋；迁移；转化 文章篇号：1673-9078(2015)8-171-176 DOI: 10.13982/j.mfst.1673-9078.2015.8.028 Studies on the Critical Control Points of Lead in Solid-state Fermentation Vinegar Production XU Qing-ping, YAO Jun-ying, ZONG Wei (School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 45000 1, China) Abstract: This study aims to explore the key points of lead control in solid-state fermentation vinegar production during the study of migration rules of lead. The Tessier sequential extraction method and organic membrane filtration methods were employed to investigate the changes in lead speciation in solid or liquid phase, respectively. Atomic absorption spectrometry method was adopted to determine the lead content. The increasing of lead content in solid phase during acetic acid fermentation was caused by the migration and transformation of lead-protein complexes and lead oxalate in vinegar Pei. Equipment material used during processing or storage was the major influencing factor of lead content in vinegar. Lead in vin egar was regulated by vinegar Pei due to the strong adsorption of lead ion by vinegar Pei. The content of precipitable material in liquid phase was influenced by vinegar produ