液膜分离技术及其在生物、食品工业下游处理中的应用  

Liquid Membrane Technique and Its Applications in the Industry of Biology and Food during Downstream Processing

作　　者：陆丽丽[1] 陈舜胜[1] 陈有容[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品与发酵工业》2006年第6期92-96,共5页Food and Fermentation Industries

摘　　要：液膜分离技术(liquid membrane technique)是近年来发展起来的分离、纯化和浓缩一步完成的新型分离技术,具有专一、高效、快速,经济简便等特点。文章中介绍了液膜的组成和类型、分离纯化浓缩的机理和其不稳定性等特性,叙述了其在脂肪酸、手性化合物、蛋白质、酒及果蔬汁等下游处理中的应用。此外,展望了其在生物、食品工业中的应用前景和发展方向。Liquid membrane technique is a novel separation technique which makes the separation, purification and concentration impossible in one step. It is more efficient, simple, economic and easy to operate with good specificity compared with the traditional separation methods. The specialties such as composition, type, separation type, separation mechanism and instability of liquid membranes were introduced in this paper, and their applications in the separation of lipid acids, chirality＇s compounds, proteins, wines and beers,as well as fruits and vegetables juice during downstream processing were reviewed. Its prospect in the industry of biology and food was discussed too.

关 键 词：液膜 分离 生物 食品 下游处理 

分 类 号：TS205[轻工技术与工程—食品科学]