泡沫分离技术在食品及化工业中的应用现状  

Application status of foam fractionation in food and chemical industry

作　　者：刘颖[1,2,3] 木泰华[1,2] 孙红男[1,2] 张苗[1,2] 林启训[3] 

机构地区：[1]中国农业科学院农产品加工研究所 [2]农业部农产品加工综合性重点实验室,北京100193 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2013年第13期354-358,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金(CARS-11-B-19)

摘　　要：泡沫分离技术是以气泡为分离介质来浓缩表面活性物质的一种分离技术,具有设备和工艺简单、投资少、能耗低和不产生污染等特点,在食品组分分离的应用研究和工业化生产中起着重要的作用,也越来越受到研究者的重视。本文综述了泡沫分离法的原理及分类,介绍了其在分离细胞、蛋白质和酶类物质的分离、皂苷类物质的提取、水溶液处理等方面的应用进展,进而提出了泡沫分离法目前存在的问题以及发展方向。Foam fractionation is a kind of technology using bubble as medium to concentrate surface active substances.Foam fractionation has the characteristics such as simple equipment, low investment, low energy consumption and environmental compatibility, and plays an important role in application of separating food components and industrialization production.Therefore, it attracts more and more attentions.This paper reviewed the principle,classification of foam fractionation;introduces its application progress in the separation of the cell, protein,enzyme, the extraction of herbal saponin, including the treatment of Aqueous Solution.Therefore, some crucial issues about the current problem and development tendency of foam fractionation were suggested.

关 键 词：泡沫分离 原理 分类 应用现状 发展趋势 

分 类 号：TS201.1[轻工技术与工程—食品科学]