Studies on separation of octopamine in fish sauce and affects on flavour of fish sauce
- VernacularTitle:鱼露中章鱼胺分离方法的研究及对风味的影响
- Author:
Tingting ZHU
;
Yanping RONG
;
Shunsheng CHEN
;
Yinghong QU
;
Jianzhong WANG
- Publication Type:Journal Article
- Keywords:
octopamine;
fish sauce;
separation;
macroporous adsorption resin;
flavour
- From:
Chinese Journal of Marine Drugs
1994;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To establish a technical process for the separation of octopamine.MethodsTaking the absorptive capacity and elution efficiency of octopamine as indexes,the absorption characteristics and elution parameters of separation with macroporous resin were investigated.Results The static adsorption capacity of H103 type macroporous resin was 2.925mg g-1.The static elution ratio was 98.04%.Conclusion H103 type macroporous resin is effective to separate the octopamine and improve the flavour of fish sauce.
