Study on the Removal of Various Morphological Fluorine in Antarctic krill Meat by Calcium Salt
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Abstract:
In order to explore the effects of calcium salts and ultrasound on the removal of various forms of fluoride in Antarctic krill, and to determine the different forms of fluoride in Antarctic krill meat, ultrasound-assisted six different calcium salts were used to defluorinate Antarctic krill shrimp meat. The results showed that the different forms of fluorine contents in the Antarctic krill meat were as follows: exchangeable fluorine>water soluble fluorine>oxidized fluorine>residual fluorine>organic bound fluorine, accounting for 32.91%, 25.59%, 17.02%, 15.13%, 9.35% of the total fluorine content, respectively. Among them, the exchangeable fluorine and water soluble fluorine are dominant. The defluoridation rate of ultrasound-assisted calcium salt was greatly improved compared to the use of calcium salt alone, among which calcium citrate, calcium chloride and calcium lactate had the best defluorination effect, and the defluorination rate reached 40.81±3.29%, 40.15±0.06% and 40.06±1.42%, respectively. There was no significant difference between the three groups(p>0.05). Among them, water soluble fluorine and exchangeable fluorine were bioavailable fluorine, and the total removal rates of the two calcium salts, calcium lactate, calcium chloride and calcium citrate, reached 68.66%, 65.78% and 62.69%, respectively. The effect was best. The oxidized fluorine can be partially removed. The defluorination rates of calcium citrate, calcium chloride and calcium lactate were 27.5%, 24.45% and 23.14%, respectively; the organic bound fluorine and the residual fluorine were difficult to be removed, the highest removal rates were 11.45% and 6.82%, respectively. However, the oxidized fluorine, the organic bound fluorine and the residual fluorine are non-effective fluorine, which is not harmful to the human body. Therefore, calcium lactate, calcium chloride and calcium citrate are ideal defluorinating agents.
