Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 2
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- Pages.172-176
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- 1990
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- 0367-6293(pISSN)
Fluoride Reduction of Antarctic Krill by Electrocondensation Method
Electrocondensation 방법에 의한 크릴 불소 감량
- Kim, Kil-Hwan (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Dong-Man (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Young-Ho (Food Science and Technology Lab., Korea Food Research Institute)
- Published : 1990.04.01
Abstract
Electrocondensation method using aluminum electrodes was developed to remove excess amount of fluoride contained in Antarctic krill. Fluoride amount was reduced differently according to fluoride forms (total, ionic and bound) and sections (whole, muscle flesh and chitinous) of the Antarctic krill during electrocondensation process. Total, ionic and bound fluoride could be reduced by 56%, 35% and 60% of the initial amount contained in the whole body, respectively and reduced by 49%, 57% and 34% of the initial amount in the muscle flesh, respectively by electro condensation process for 120 min. In the case of chitinous section of the Antarctic krill, 68% of total fluoride could be decreased by this process for 120 min.
크릴에 과량 존재하는 불소를 감량시키고자 전기분해 반응에 의한 electrocondensation 방법을 이용하였다. Electrotocondensation 방법에 의한 크릴 불소의 감량정도는 불소이온의 존재형태 (이온 및 결합상태의 불소, 총불소)와 시료의 부위(육질, 키틴질, 건조크릴)에 따라 차이가 있는 것으로 나타났다. 전기분해 반응시간에 따른 불소의 감량곡선을 살펴보면, 반응초기에는 불소의 감량이 빠르게 진행되었으나 일정시간 이후부터는 서서히 감량되는 경향을 나타내어 전기분해반응 120분 후에는 반응전 초기 불소농도의