双水相体系萃取分离L-组氨酸的研究  

作　　者：甘林火[1] 翁连进[1] 

机构地区：[1]华侨大学化工与制药工程系,福建泉州362021

出　　处：《食品工业科技》2007年第7期165-167,149,共4页Science and Technology of Food Industry

基　　金：福建省科技计划重点项目(2004H013);泉州市科技计划重点项目(2005G6)

摘　　要：采用PEG-(NH4)2SO4双水相体系萃取分离L-组氨酸。实验考察了pH、温度、聚乙二醇加入量、L-组氨酸初始浓度、硫酸钠及L-赖氨酸的存在对萃取分离的影响。结果表明:L-组氨酸在该双水相体系的分配系数K随体系pH和聚乙二醇加入量的增大而减小,随着L-组氨酸初始浓度和L-赖氨酸加入量的增大而增大,而温度和Na2SO4的影响不明显;L-组氨酸在该双水相体系的萃取率η随体系pH和聚乙二醇加入量的增大而增大,随着L-组氨酸和L-赖氨酸加入量的增大而减小,而温度和Na2SO4的影响同样不明显。L-histidine extraction and separation by aqueous two-phase system （PEG-（NH4）2SO4） were studied. Effects of pH value, temperature,quantity of PEG and L-histidine, Na2SO4 and L-lysine on extraction were investigated. The results indicated that the partition coefficient K of L-histidine decreased with the increasing of pH value and quantity of PEG, increased with the increasing of quantity of L- histidine and L-lysine,but the influence was not obvious by the addition of Na2SO4 and temperature. The rate of extraction of L-histidine increased with the increasing of pH value and quantity of PEG, decreased with the increasing of quantity of L- histidine and L-lysine,and the influence was not obvious by the addition of Na2SO4 and temperature.

关 键 词：双水相萃取 L-组氨酸 聚乙二醇 萃取率 分配系数 

分 类 号：TS201.24[轻工技术与工程—食品科学]