摘要
研究采用壳聚糖膜电吸附法,同时加入钙离子去除酱油中的含铅离子。壳聚糖的湿膜厚度为0.08 mm,膜透水性为0.48 mL·min^-1·cm^-2。在250 mL酱油中加0.5 mL浓度为1000 mg/L钙离子,电流15-20 mA,电吸附35 min后,达到最大去除铅的效果,三种不同产地的酱油去除率分别为87.8%,70.8%和57.7%,均可达到国家标准。去除铅后,酱油中钙含量比去除前增加1.7%,铜、锌、含量无明显变化,锰降低2.8%,铁降低14.3%,镍降低10%,铬降低33.3%。
The elimination of plumbum in soy sauce by method of electroadsorption with chitosan film is studied in this article. The thickness of wet chitosan film was 0. 08 mm, water permeability was 0.48 mL · min^-1 · cm^-2. In 250 of soy sauce ,the plumbum was eliminated mostly by addition of 0.5 mL 1000 mg/L of calcium as well as 35 min eIectroadsorption with 15-20 mA electric current . The eliminating rate of plumbum in soy sauce manufactured from three manufacturers were 87. 8%,70.8% 和 57. 7% respectively. After elimination of plumbum, the amount of calcium in soy sauce increased by 1.7%, nickel reduced by 10. 0%, chromium reduced by 33.3%, manganese reduced by 2.8%,and the concertration of copper and zinc changed rarely.
出处
《中国调味品》
CAS
北大核心
2009年第4期58-60,共3页
China Condiment
关键词
壳聚糖膜
电吸附
酱油
铅
chitosan film； soy sauce； electroadsorption； plumbum
