摘要
本文就色谱分离技术分离甘油发酵液中残糖进了研究。实验结果表明甘油发酵液( 甘油含量9-948% ,残糖含量1-06% ) 经色谱分离后,甘油回收率为98-94% ,残糖除去率为97-22% ;甘油流分中甘油含量为6-535% ,残糖含量为0-0134% 。而一次甘油浓缩液( 甘油含量45-00% ,残糖含量3-01% ) 经色谱分离后,甘油回收率可达到98-82% ,残糖去除率为93-17% ;甘油流分中甘油含量为17-17% ,残糖含量为0-0999% 的效果。完全可以解决发酵甘油后提取过程中因残糖高而引起的结垢问题。
The application of chromatography in separating the residual sugar from glycerin broth was investigated in this article.It was found that afrer the glycerin broth (glycerin content 9 948%,residual sugar content 1 06%)was separated with chromatography,the glycerin recovery ratio reached 98 94%,the ratio of removing the residual sugar was 97 22%and there were 6 535%of glycerin and 0 0134%of the residual sugar in the glycerin fraction.For the concentrated glycerin broth (glycerin content 45 00%,residual sugar content 3 01%),after separated,the ratio of glycerin recovery reached 98 82%,the ratio of removing residual sugar was 93 17%and there were 17 17%of glycrein and 0 0999%of residual sugar in the glycerin fraction. The problem of scaling resulted from high residual sugar content during the post processing should be solved completely.Key-words:fermenting glycerin;residual sugar separation;chromatography
出处
《粮油食品科技》
1999年第6期35-37,共3页
Science and Technology of Cereals,Oils and Foods
关键词
残糖分离
色谱法
甘油
发酵液
fermenting glycerin
residual sugar separation
chromatography
