CN113142464A - Method for removing heavy metal from marine products - Google Patents

Method for removing heavy metal from marine products Download PDF

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Publication number
CN113142464A
CN113142464A CN202110301594.XA CN202110301594A CN113142464A CN 113142464 A CN113142464 A CN 113142464A CN 202110301594 A CN202110301594 A CN 202110301594A CN 113142464 A CN113142464 A CN 113142464A
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seafood
juice
heavy metals
heavy metal
reach
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陈俊豪
陈贵卿
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for removing heavy metal from marine products. Preparing seafood into seafood juice, adding calcium hydroxide (slaked lime), reacting under strong alkaline condition for a long time, precipitating, ultrafiltering to remove residue and remove heavy metals. Because citric acid or oxalic acid and calcium citrate or calcium oxalate are both strong chelating agents, under the strong alkaline condition, the citric acid or oxalic acid chelates heavy metals to form precipitates, and simultaneously the calcium citrate or calcium oxalate chelates heavy metals to form precipitates, and after long-time reaction and precipitation, heavy metals are removed from ultrafiltration waste residues. The combination of the two methods for removing heavy metals is the purpose of the composite precipitation method of the invention. The method can treat all heavy metals in the seafood juice to reach the national standard.

Description

Method for removing heavy metal from marine products
Technical Field
The invention belongs to the technical field of marine food production, and particularly relates to a marine product heavy metal removal method.
Background
According to the statistics of the Chinese seasoning society, the total yield of the seasoning in 2017 is 1247 tons, the same-proportion increase rate is 9.4 percent, the sales income is 820 billion yuan, and the same-proportion increase rate is 9.5 percent. In the 17 major branch industries of the condiment industry, the oyster sauce commensuration growth rate is 16.88 percent and is the first place. So that the important position of oyster sauce can be seen.
The yield of the compound seasoning industry in 2017 is 49.5 ten thousand tons, and the yield is increased by 14.9 percent on a par. In the 17 major branches of the seasoning industry, the comparably growing rate of the compound seasoning industry is second to oyster sauce and is the second place.
The brewed soy sauce is added with the same amount of seafood seasoning liquid to obtain the compound seasoning. They are all made from marine products as the main raw material.
The marine animals and plants can be used for producing flavoring liquid, oyster sauce and health beverage. The oyster sauce is prepared by directly crushing and decocting fresh oyster and using boiled oyster water as raw material. Since the oyster is expensive and the protein content is not high, many manufacturers use fresh seafood juice such as mussel and scallop skirt instead. The marine animal and plant processing industry is spread over coastal areas of China, such as cooking: oyster, scallop, crab apple (mussel), Jiang Yao, Sinonovacula Constricta, Meretrix meretrix Linnaeus, sea clam, sea cucumber, kelp, laver, sea sedge …, which are collectively called as "seafood juice".
Most of oceans in the world are polluted by the environment in recent years, arsenic, cadmium, mercury, lead, chromium, copper and the like in polluted seawater are absorbed by marine organisms through natural migration, and cadmium is easily enriched in crustaceans and mollusks; kelp, laver, sea weed, etc. Causing the heavy metal of marine products to exceed the standard and seriously harming human health.
The method is a big matter benefiting the nation and the people when the heavy metals with the content exceeding the national standard in the oyster sauce raw materials or the food are treated to reach the national standard!
In the prior art, related documents for researching and removing heavy metals in marine products are few, and main published documents are as follows: the method comprises the following steps: the response surface method optimizes the process of removing cadmium in the mushrooms by using citric acid. And the Wu ya nan and the like: influence of cadmium removal on the structure and physical and chemical properties of the brown rice powder. They are treated under acidic conditions with citric acid or the like as an eluent, filtered, and the liquid is decanted. Heavy metal chelates do not precipitate under acidic conditions. However, the oyster sauce is a raw material for producing oyster sauce, and the liquid contains a large amount of active substances such as protein, polypeptide, taurine and soluble polysaccharide, and cannot be poured.
The heavy metals in seafood are now commonly treated by two methods: the method comprises the steps of heating and boiling heavy metal exceeding raw materials, and naturally precipitating the heavy metal exceeding raw materials. And mixing the heavy metal overproof raw materials and the standard-reaching raw materials for use. The first method can only slightly reduce the heavy metal content, and the heavy metal content of the raw material can not reach the national standard far away; the second method does not actually reduce the heavy metal content.
A certain company in Zhangzhou city in Fujian province heats and boils the scallop juice with heavy metals exceeding the standard in tobacco stage city in Shandong province, and naturally precipitates the scallop juice. The detection result is as follows: 1#Scallop juice as shown in figure 1Cd 17mg/kg, 2#Scallop juice as shown in fig. 2Cd is 7.3mg/kg and 3#Scallop juice is shown in figure 3 Cd ═ 4.4 mg/kg. FIG. 11 shows that the south China purple laver Cd0.77mg/kg, As20 mg/kg. The national standard is that Cd is less than or equal to 0.5mg/kg and As is less than or equal to 0.5 mg/kg. Each test was severely beyond national standards. These are the scallop juices used below.
In view of the above, there is a need to provide a reliable and effective method for removing heavy metals from seafood, which is the composite precipitation method of our invention. The alkali is selected according to the heavy metal species contained in the seafood juice.
Disclosure of Invention
The heavy metals include arsenic As, cadmium Cd, mercury Hg, lead Pb, chromium Cr, zinc Zn, tin Sn, nickel Ni, copper Cu, etc. From the solubility product constant table of the compound and the solubility product constant table of the hardly soluble compound, it was found that: most heavy metals precipitate under strongly alkaline conditions.
First, seafood must be made into seafood juice. Adding alkalis such as: soda ash Na2CO3Sodium bicarbonate NaHCO3Or calcium carbonate CaCO3NaOH, KOH or slaked lime Ca (OH)2. Among the compounds formed with heavy metals: CaHAsO4·H2O，CaCrO4，CdCO3，Hg2CO3，PbCO3，ZnCO3，NiCO3，CuCO3，Ca5(AsO4)3·OH， Ca4(OH)2(AsO4)2·4H2O，Cd(OH)2，Cd(OH)3，Hg2(OH)2，Pb(OH)2，Pb(OH)4，Cr(OH)3，Zn(OH)2， Sn(OH)2，Sn(OH)4，Ni(OH)2，Cr(OH)2，Cu(OH)2And the like are insoluble compounds. Proper alkalies are selected according to the heavy metals in the seafood juice, and the ultrafiltration waste residue is used for removing the heavy metals under the strong alkaline condition, namely a precipitation method.
A chelation method: substances were sought which form strong chelate precipitates with heavy metals. Citric acid or oxalic acid, calcium citrate or calcium oxalate are found to be strong chelating agents, and under strong alkaline or neutral conditions, the citric acid or oxalic acid chelates heavy metals to form precipitates, and the calcium citrate or calcium oxalate chelates heavy metals to form precipitates, so that heavy metals are removed from ultrafiltration waste residues after long-time reaction and precipitation.
Now, the two methods are combined for use, and the effect is better! This is our invented precipitation chelation method. For these scallop juices we chose calcium hydroxide (slaked lime) as the alkaline material.
The technical scheme 1:
the method for removing the heavy metal of the marine product comprises the following specific steps:
(1) precipitation method. Preparing seafood into seafood juice, adding calcium hydroxide (slaked lime) to reach pH 12, and precipitating all heavy metals to obtain heavy metal hydroxide. Reacting and precipitating for 12-48 hours.
(2) A chelating process. To the above solution, citric acid or oxalic acid is added to reach pH 7-8, forming calcium citrate or calcium oxalate. Chelating heavy metals with citric acid or oxalic acid; meanwhile, the calcium citrate or the calcium oxalate also chelates heavy metals to form precipitates. Reacting and precipitating for 12-48 hours. This is a double chelation method.
(3) And filtering with proper ultrafiltering membrane to eliminate heavy metal precipitate.
The technical scheme 2 is as follows:
the method for removing the heavy metal of the marine product comprises the following specific steps:
(1) a chelating process. Preparing seafood into seafood juice, adding appropriate amount of citric acid or oxalic acid to reach pH of 3, and chelating heavy metals. The reaction is carried out for 12 to 48 hours.
(2) Precipitation method. Adding calcium hydroxide (slaked lime) to the above solution to reach pH 12 to form a heavy metal hydroxide precipitate; and simultaneously, calcium citrate or calcium oxalate is formed to chelate heavy metals. Reacting and precipitating for 12-48 hours.
(3) And filtering with proper ultrafiltering membrane to eliminate heavy metal precipitate.
In the above technical schemes 1 and 2, the marine product is shellfish or seaweed, and the seafood juice is shellfish or seaweed cooking juice, comprising: boiling oyster, mussel, scallop skirt, laver, etc.
In the above technical solutions 1 and 2, the ultrafiltration membrane may be slow filter paper or a microporous filter membrane with a pore size of 0.5-1 μm.
The annual output of the scallops in China reaches 191.8 ten thousand tons. Heavy metals in many regions exceed the standard, heavy metals in a large number of scallops in Laizhou Shandong regions exceed the standard, and the selling price of scallop skirts is 100 yuan/ton. Many manufacturers boil scallop skirts or clam to obtain meat as feed, and the residual soup is sold at low price (Brix 7-8 ℃)100 yuan/ton. If the treatment reaches the standard, the price can reach dozens of times. Oysters at the pearl estuary cannot be sold due to excessive copper. Examples of this type are everywhere. The invention can remove various heavy metals, solves the problem of utilization of seafood cooking liquor such as thousands of shellfish, fish, sea sedge and the like polluted by heavy metals, and has great economic benefit!
Drawings
FIG. 1: 1#The result of cadmium content detection of scallop juice is Cd 17 mg/kg.
FIG. 2: 2#The detection result of the cadmium content of the scallop juice shows that the Cd is 7.3 mg/kg.
FIG. 3: 3#The detection result of the cadmium content of the scallop juice shows that the Cd is 4.4 mg/kg.
FIG. 4: 2#After the scallop juice is treated by the method of the experiment 1, the detection result of the cadmium content of the scallop juice filtered by slow filter paper is 0.34mg/kg of Cd.
FIG. 5: 1#After the scallop juice is treated by the method of the experiment 2, the detection result of the cadmium content of the scallop juice filtered by slow filter paper is 0.39mg/kg of Cd.
FIG. 6: 3#The result of detecting the cadmium content of the scallop juice filtered by slow filter paper after the scallop juice is treated by the method of the experiment 3 is that the Cd is 0.21 mg/kg.
FIG. 7: is 3#The result of detecting the cadmium content of the scallop juice filtered by slow filter paper after the scallop juice is treated by the method of the experiment 3 is that the Cd is 0.21 mg/kg.
FIG. 8: is 2#The result of detecting the cadmium content of the scallop juice filtered by slow filter paper after the scallop juice is treated by the method of the experiment 4 is that the Cd is 0.44 mg/kg.
FIG. 9: is 2#The detection result of the cadmium content of the scallop juice filtered by a filter membrane of 1 micron after the scallop juice is treated by the method of the experiment 4 is that the Cd is 0.4 mg/kg.
FIG. 10: is 2#The detection result of the cadmium content of the scallop juice after being processed by the method of the experiment 4 and filtered by a filter membrane of 0.5 micron is that the Cd is 0.28 mg/kg.
FIG. 11: the detection result of the heavy metal content of the Nantong laver comprises the following steps: 20mg/kg of As, 0.010mg/kg of Hg0.77mg/kg of Cd0.77mg/kg of Cr0.93 mg/kg of Cd13.5 mg/kg of Cu0.508 mg/kg of Pb0.508 mg/kg of Cu.
FIG. 12: according to the detection result of the heavy metal content of the Nantong laver finely processed by the method of experiment 5, Pb is less than 0.05mg/kg, As is 0.38mg/kg (As is less than or equal to 0.5mg/kg, the Nantong laver conforms to the national standard, inorganic arsenic is not required to be detected), Hg is less than 0.05mg/kg, Cd is less than 0.02mg/kg, Cr is less than 0.1mg/kg, and Cu is less than 0.5 mg/kg. Therefore, the method has a good removal effect on over-standard As, Cd, Cr, Cu and Pb.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the embodiments of the present invention are not limited thereto. The raw materials related to the invention can be directly purchased from the market. For process parameters not specifically noted, reference may be made to conventional techniques.
The cadmium content detection method in the embodiment comprises the following steps: measuring cadmium in GB5009.15-2014 food safety national standard food; the detection method of amino acid nitrogen comprises the following steps: the first acidity meter method for measuring amino acid nitrogen in GB5009.235-2016 national food safety standard food.
Experiment 1
Adding slaked lime into 350ml of scallop juice No. 3, adjusting the pH value to 12, reacting and precipitating for 24 hours; citric acid was added to adjust the pH to 8, and after 36 hours of reaction, chelation and precipitation, the mixture was filtered through slow filter paper.
Fig. 4 shows the detection result of the filtrate, and the cadmium content Cd is 0.34 mg/kg.
Experiment 2
Adding slaked lime into 300ml of scallop juice No. 1, adjusting the pH value to 12, reacting and precipitating for 24 hours; citric acid was added to adjust the pH to 8, and after 36 hours of reaction, chelation and precipitation, the mixture was filtered through slow filter paper.
Fig. 5 shows the detection result of the filtrate, and the cadmium content Cd is 0.39 mg/kg.
Experiment 3
1) Adding citric acid into 560ml of scallop juice No. 3 to reach pH 3, and reacting for 12 hours; then, slaked lime was added thereto to adjust the pH to 12, and after 12 hours of reaction and precipitation, the mixture was filtered through a slow filter paper.
Fig. 6 shows the detection result of the filtrate, and the cadmium content Cd is 0.21 mg/kg.
2) Adding citric acid into 560ml of scallop juice No. 3 to reach pH 3, and reacting for 12 hours; then, slaked lime was added thereto to adjust the pH to 12, and after 48 hours of reaction and precipitation, the mixture was filtered through a slow filter paper.
Fig. 7 shows the detection result of the filtrate, and the cadmium content Cd is 0.21 mg/kg.
Experiment 4
Citric acid was added to 100ml of 2# scallop juice to reach pH 3, and the reaction was carried out for 12 hours. Then, slaked lime was added to adjust pH to 12, reacted, precipitated for 14 hours, and finally filtered. The filtration modes are respectively as follows:
1. filter with slow filter paper. Fig. 8 shows the detection result of the filtrate, and the cadmium content Cd is 0.44 mg/kg.
2. Filtration through a 1 micron filter. Fig. 9 shows the detection result of heavy metal cadmium in the filtrate, and the cadmium content Cd is 0.4 mg/kg.
3. Filtration through a 0.5 micron filter. Fig. 10 shows the detection result of the filtrate, and the cadmium content Cd is 0.28 mg/kg.
Experiment 5
The dry laver used in the experiment is Nantong Haian laver, and FIG. 11 shows the detection result of heavy metal content: total arsenic As20 mg/kg, total mercury Hg0.010 mg/kg, cadmium Cd0.77mg/kg, chromium Cr0.93 mg/kg, copper 13.5mg/kg, lead Pb0.508 mg/kg, total amino acids 32.5g/100 g.
Adding 160g of dry laver into 2000ml, soaking, adding citric acid with the mass 1.7 times of that of the dry laver, and heating for reaction for 12 hours; then, slaked lime was added to adjust the pH to 12, reacted, precipitated for 12 hours, and filtered through slow filter paper.
Fig. 12 shows the results of the filtrate measurements: pb <0.05mg/kg, total As < 0.38mg/kg, total mercury <0.05mg/kg, cadmium Cd <0.02mg/kg, chromium Cr <0.1mg/kg, copper Cu <0.5 mg/kg. All reach the standard.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (4)

1. The method for removing the heavy metal from the marine product is characterized by comprising the following steps:
(1) preparing seafood into seafood juice, adding calcium hydroxide into the seafood juice to reach pH of 12, reacting, and precipitating for 12-48 hr;
(2) adding citric acid or oxalic acid to make the pH value of the seafood juice reach 8, reacting and precipitating for 12-48 hours;
(3) and filtering with an ultrafiltration membrane to remove the precipitated heavy metals.
2. The method for removing the heavy metal from the marine product is characterized by comprising the following steps:
(1) preparing seafood into seafood juice, adding citric acid or oxalic acid into the seafood juice to reach pH of 3, reacting for 12-48 hr, and chelating heavy metals;
(2) adding calcium hydroxide to make the pH value of the seafood juice reach 12, reacting and precipitating for 12-48 hours;
(3) and filtering with an ultrafiltration membrane to remove the precipitated heavy metals.
3. A method of removing heavy metals from seafood according to claim 1 or 2, wherein the seafood juice is a cooking juice of seafood such as shellfish or sea sedge, comprising: boiling juice of oyster, mussel, scallop skirt or laver.
4. A seafood heavy metal removal method according to claim 1 or 2, wherein the ultrafiltration membrane is a slow filter paper or a microporous filter membrane with a pore size of 0.5-1 μm.
CN202110301594.XA 2021-03-22 2021-03-22 Method for removing heavy metal from marine products Pending CN113142464A (en)

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Publication number Priority date Publication date Assignee Title
CN113828281A (en) * 2021-09-18 2021-12-24 集美大学 Preparation method, product and application of polyurethane composite material

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JP2000126756A (en) * 1998-10-22 2000-05-09 Kawabe Concrete Kk Method for removing heavy metal from waste liquid
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CN102246914A (en) * 2011-07-07 2011-11-23 暨南大学 Method for leaching heavy metals in protein foods by using diluted acid and application thereof
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CN113828281A (en) * 2021-09-18 2021-12-24 集美大学 Preparation method, product and application of polyurethane composite material

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