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NAK-12树脂脱除蚕蛹复合氨基酸异味及褐变物质的研究
引用本文:周小华,江涛,何世勇.NAK-12树脂脱除蚕蛹复合氨基酸异味及褐变物质的研究[J].离子交换与吸附,2002,18(4):327-334.
作者姓名:周小华  江涛  何世勇
作者单位:重庆大学化学化工学院,重庆,400044
摘    要:本文研究了用NAK-12吸附树脂脱除蚕蛹复合氨基酸异味及褐变色素的条件,初步分析了蚕蛹复合氨基酸异味产生的原因,实验结果表明:当流速为3BV/h时,1ml NAK-12吸附树脂能吸附1.75g蚕蛹复合氨基酸中的异味物质;能吸附1.45g蚕蛹复合氨基酸中的褐变物质。甲醇是异味物质和褐变物质的良好洗脱剂,用pH1.0的甲醇以1BV/h流速洗脱,仅用3.5BV的洗脱剂即可完全洗脱异味物质和褐变物质,蚕蛹复合氨基酸异味产生的可能机理是:加热蚕蛹复合氨基酸液时,其苯丙氨酸,蛋氨酸,蛋氨酸,异亮氨酸,亮氨酸,苏氨酸被氧化脱氨,生成挥发性醛,而其褐变则是赖氨酸,精氨酸与还原糖发生Maillard反应生成褐变物质引起的。

关 键 词:NAK-12吸附树脂  蚕蛹复合氨基酸  异味  褐变物质  吸附
文章编号:1001-5493(2002)04-0327-08
修稿时间:2002年1月6日

STUDIES ABOUT REMOVING PECULIAR SMELL AND BROWN SUBSTANCES OF SILKWORM COMPOUND AMINO ACID BY NAK-12 POLYMER ADSORBENT
ZHOU Xiaohua,HE Shiyong Chemical & Engineering College of Chongqing University.STUDIES ABOUT REMOVING PECULIAR SMELL AND BROWN SUBSTANCES OF SILKWORM COMPOUND AMINO ACID BY NAK-12 POLYMER ADSORBENT[J].Ion Exchange and Adsorption,2002,18(4):327-334.
Authors:ZHOU Xiaohua  HE Shiyong Chemical & Engineering College of Chongqing University
Institution:ZHOU Xiaohua HE Shiyong Chemical & Engineering College of Chongqing University 400044
Abstract:s: It was studied that technology of removing peculiar smell and brown substanceses of Silk worm compound amino acid by NAK-12 polymer adsorbent and reason of forming the smell was also discussed. The result is that the adsorbability of peculiar smell is 1.75 g Silkworm compound amino acid/ml resin ,but the adsorbability of brown substanceses is 1.45 g Silkworm compound amino acid/ml resin while efflux is 3BV/h. The smell and the pigment that was adsorbed by the resin could be fully eluted by 3.5BV methanol which PH is 1.0 and efflux is 1.0BV/h . Reason of forming the smell was Probably that L-threonine, L-methionine, L-isoleucine, L-leucine, L-phenylalanine had been oxidized respectively into volatile aldehyde ,and the brown pigment was formed through Maillard reaction, i. e. L-lysine or Larginine reacted with reducing sugar.
Keywords:NAK-12 Polymer adsorbent  Silkworm compound amino acid  Peculiar smell  Brown substanceses
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