超滤技术结合大孔吸附树脂纯化低聚果糖
CSTR:
作者:
作者单位:

(江南大学食品学院,江苏 无锡 214122)

作者简介:

刘彬,女,江南大学在读硕士研究生。

通讯作者:

中图分类号:

基金项目:


Purification of fructo-oligosaccharide by membrane separation
Author:
Affiliation:

(Department of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    菊粉酶解制备低聚果糖(FOS)过程中,酶解液中通常含有一定量的单糖、蔗糖和未酶解完全的菊粉;为了制备高纯度低聚果糖,酶解液先后经超滤(除去未完全酶解的菊粉)和大孔吸附树脂纯化(分离FOS、单糖和蔗糖)处理。因此,探讨超滤技术最佳工艺参数,比较4种树脂(CSR-1Na、CSR-2Na、CSR-3Na、CSR-1Ca)对FOS的纯化效果,选择最佳树脂并对其纯化工艺参数进行优化。结果表明,超滤技术的最佳操作工艺参数为:操作压差1.0 MPa,循环流量2 L/min,pH 6.0;该条件下,超滤的渗透通量为10.8 L/(m2·h),FOS透过率为93.7%,纯度为63.84%。CSR-1Na型树脂对FOS的纯化效果较好;大孔树脂最佳纯化工艺参数为:操作温度60 ℃,体积流速1.5 mL/min,操作pH 6.0~6.5;该条件下FOS(纯度大于95%)的回收率为83.26%。

    Abstract:

    A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of FOS was 93.7%, the permeation flux was 10.8 L/(m2?SymbolWC@h), the purity of glucosefructose was 63.84%. The optimum conditions for purification of macroporpus resin were temperature of 60 ℃, volumetric flow rate of 1.5 mL/min, pH of 6.0~6.5 and the type of 95 fructooligosaccharides recovery rate was 83.26%.

    参考文献
    相似文献
    引证文献
引用本文

刘彬,曹栋,孟庆然.超滤技术结合大孔吸附树脂纯化低聚果糖[J].食品与机械,2016,32(2):133-138.
LIUBin, CAODong, MENGQingran. Purification of fructo-oligosaccharide by membrane separation[J]. Food & Machinery,2016,32(2):133-138.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2015-11-19
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2023-02-28
  • 出版日期:
文章二维码
×
《食品与机械》
友情提示
友情提示 一、 近日有不少作者反应我刊官网无法打开,是因为我刊网站正在升级,旧网站仍在百度搜索排名前列。请认准《食品与机械》唯一官方网址:http://www.ifoodmm.com/spyjx/home 唯一官方邮箱:foodmm@ifoodmm.com; 联系电话:0731-85258200,希望广大读者和作者仔细甄别。