顾亚芳¹，吴舒珺²，徐秋生¹，吴爱红¹，刘俊^1*

（1.平湖市食品药品检测中心，平湖 314200；2.宁波工程学院，宁波 315000）

摘要：本文采用高效液相色谱串联电感耦合等离子体质谱法（ICP-MS）检测海蜇中铝残留量来判断不同脱铝剂、脱铝剂浓度、浸泡时间、浸泡温度和料液比下盐渍海蜇的脱铝效果。通过正交试验得到最优的脱铝条件参数，经实验验证，采用0.10 mol/L醋酸溶液，1∶6的料液比浸泡2.0 h可降低盐渍海蜇中铝的含量，同时保持海蜇良好的口感与品质。

关键词：盐渍海蜇；铝的残留量；脱铝；电感耦合等离子体质谱

中图分类号：TS254.58  文献标识码：A  文章编号：1674-506X（2024）01-0118-0004

Studying on Dealumination of Salted Jellyfish

GU Yafang¹, WU Shujun², XU Qiusheng¹, WU Aihong¹, LIU Jun^1*

（1.Pinghu Food and Drug Inspection Center,Pinghu 314200,China;

2.Ningbo University of Technology,Ningbo 315000,China）

Abstract: In this paper, the aluminum removal efficiency of salted jellyfish was determined by high performance liquid chromatography-tandem inductively coupled plasma mass spectrometr (ICP-MS)with different dealuminizing agents, dealuminizing agent concentration,soaking time,soaking temperature and solid liquid ratio.The optimal dealumination condition parameters were obtained through orthogonal experiments, and verified through experiments,soaking in 0.10 mol/L acetic acid solution with solid-liquid ratio of 1∶6 for 2.0 hours can effectively reduce the content of aluminum in salted jellyfish, and keep the jellyfish good quality.

Keywords: salted jellyfish; aluminium residue; dealumination; inductively coupled plasma mass spectrometry

doi: 10.3969/j.issn.1674-506X.2024.01-019

收稿日期：2023-04-24

作者简介：顾亚芳（1990-），女，本科。研究方向：食品、农产品质量安全检测。

*通信作者：刘俊（1985-），男，硕士，高级工程师。研究方向：食品、农产品质量安全检测。

引用格式:顾亚芳,吴舒珺,徐秋生,等.盐渍海蜇脱铝的研究[J].食品与发酵科技,2024,60(1):118-121.