南瓜多糖的超声场强化超滤浓缩(英文)  

ULTRAFILTRATION OF PUMPKIN POLYSACCHARIDES ENHANCED WITH ULTRASONIC

作　　者：傅晓琴[1] 李琳[1] 王文宗[1] 陈玲[1] 李冰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州610640

出　　处：《陕西科技大学学报（自然科学版）》2010年第2期1-5,44,共6页Journal of Shaanxi University of Science & Technology

基　　金：广东省教育厅产学研基地科技成果转化重大项目(cgzhzd0704);广东省科技攻关项目(2007B020801001);广东省自然科学基金研究团队项目(05200617)

摘　　要：将超声场引入超滤过程,研究开发出全自动超声强化超滤中试系统并用于南瓜多糖的分离纯化,考察了超滤过程中超声频率、超声功率和超滤温度、压力对膜分离性能的影响.结果表明:超声可显著提高膜通量和截留率,减轻超滤过程的膜污染,超滤120 min后,超声强化的超滤膜通量最多仅下降11%,远低于未加超声时的30%;随功率增加,平均膜通量和截留率增大;低频超声对超滤的强化效果优于高频超声;高温和低压更有利于超滤过程的超声强化.By introducing ultrasonic in the ultrafiltration process, a pilot ultrasonic-enhanced ultrafiltration system was developed and was used to concentrate pumpkin polysaccharides. The effects of ultrasonic frequency and power as well as operation temperature and pressure on the ultrafiltration properties were then investigated. The results indicate that： （1）ultra- sonic effectively overcomes the membrane fouling and improves the permeation flux and re- jection, after an ultrafiltration for 120 rain, the permeation flux decreases by less than 11%, while that without ultrasonic enhancement by 30%; （2）the average membrane flux and re- jection both increase with ultrasonic power; （3）low-frequency ultrasonic is superior to the high-frequency one in terms of enhancing the ultrafiltration; （4）the ultrafiltration of PP can be enhanced more greatly at low pressure and high temperature.

关 键 词：超声 超滤 南瓜多糖 膜通量 

分 类 号：TQ028[化学工程]