Chloroplast for Removal of Sulfites from Foods

doi:10.7506/spkx1002-6300-201004005

Abstract

Abstract:

Chloroplast extracted from fresh spinach was used for the removal of sulfites from foods in the present study. The optimal technological conditions were investigated using single factor method and central composite design coupled with response surface methodology (RSM). Results showed that the optimal sulfites removal process was based on the reaction between spinach chloroplast and NaHSO3 for 3 h at pH 8 in a proportion of 1:250 (m/m). A removal rate of sulfites of 94.85% was observed using the optimal removal process. In addition, light illumination, oxygen exposure and shake promoted the oxidation of NaHSO3.

Key words: chloroplast, removal, sulfites, response surface design

CLC Number:

TS619.8

HUANG Guo-ping，YAO Yu-jing，CHEN Li-bin. Chloroplast for Removal of Sulfites from Foods[J]. FOOD SCIENCE, 2010, 31(4): 21-23 https://doi.org/10.7506/spkx1002-6300-201004005

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Chloroplast for Removal of Sulfites from Foods

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