Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Organic Acid Extraction of Fluoride from Antarctic Krill Euphausia superba

  • Xie, Cheng Liang (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han Soo (Department of Food Science and Technology, Pusan National University) ;
  • Shim, Kil Bo (Food & Safety Research Division, National Fisheries Research and Development Institute) ;
  • Kim, Yeon Kye (Food & Safety Research Division, National Fisheries Research and Development Institute) ;
  • Yoon, Na Yeong (Food & Safety Research Division, National Fisheries Research and Development Institute) ;
  • Kim, Poong Ho (Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute) ;
  • Yoon, Ho Dong (Southeast Sea Fisheries Research Institute, National Fisheries Research and Development Institute)
  • Received : 2012.07.17
  • Accepted : 2012.08.22
  • Published : 2012.09.30
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Abstract

The amount of fluoride removed from Antarctic krill via organic acid extraction depends on the extraction time, concentration, extraction volume, and the nature of the acid itself. The fluoride content in Euphausia superba was determined by measuring the concentration of fluoride ion in acidic extracts using an ion-selective electrode. The best results were obtained by adding 50 mL of 0.01 M citric acid to 0.3-0.5 g of krill and extracting for 5 min. Under these conditions, recoveries of fluoride from frozen whole krill and krill meat were 95.6-99.5% and 97.5-101.3%, respectively. The dry basis fluoride contents of krill by-product, krill meat and the boiled krill were 705, 298, and 575 ppm, respectively. These levels were significantly reduced by citric acid extraction.

Keywords

References

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