聚砜、磺化聚砜及共混膜在草莓汁超滤澄清中的应用研究  

Study on the application of ultrafiltration to clarificationof strawberry juice with PS,SPS and PS-SPS membrances

作　　者：蔡同一[1] 李景明[1] 闫红[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品学院

出　　处：《膜科学与技术》1998年第3期36-39,共4页Membrane Science and Technology

基　　金：国家自然科学基金

摘　　要：选用“宝交早生”草莓为原料研究了超滤技术在草莓汁超滤澄清中的应用选用聚砜（ＰＳ）、磺化聚砜（ＳＰＳ）、聚砜－磺化聚砜共混膜（ＰＳ－ＳＰＳ）３种超滤膜，通过比较果汁通量衰减、超滤对可溶性固形物含量以及ｐＨ值和澄清度的影响、超滤膜清洗后水通量恢复率，筛选出适宜草莓汁澄清的ＰＳ膜和ＰＳ－ＳＰＳ共混膜采用同时蒸馏萃取法（ＳＤＥ）提取果汁中芳香成分，进行气相色谱分析，ＰＳ－ＳＰＳ对芳香成分的保留优于ＰＳ，果汁中的酸类。Strawberry(Hokowasei) juice was clarified by ultrafiltration with polysulphone(PS),sulfonated polysulphone(SPS)and polysulphone-sulfonated polysulphone(PS-SPS).All of them have good effect of clarification and the little loose of TSS(<07).Compared with SPS,PS and PS-SPS were better in resistance of pollution and have high rate of water flow after cleaning.Aroma concentration of strawberry juice was extracted in SDE(simultaneous steam distillation extraction)method and determined by gas chromatography(GC).The effect of ultrafiltration on aroma of strawberry juice was studied.PS-SPS was better than PS in aroma retention,while retention of alcohols and acids was higher than esters.

关 键 词：超滤膜 澄清 草莓汁 聚砜 磺化 共混膜 膜分离 

分 类 号：TQ028.8[化学工程] TS255.44[轻工技术与工程—农产品加工及贮藏工程]