基于两级磷浮技术澄清甘蔗混合汁的初步研究  

The Thermodynamics and Kinetics on the Floatation Separation of Flavonoids in Sugarcane Juice

作　　者：彭长生 张平军 高俊永 黄向阳 PENG Chang-sheng;ZHANG Ping-jun;GAO Jun-yong;HUANG Xiang-yang(Guangdong Provincial Bioengineering Institute（Guangzhou Sugarcane Industry Research Institute）/Guangdong Key Lab of Sugarcane Improvement ＆ Biorefinery,Guangzhou 510316)

机构地区：[1]广东省生物工程研究所(广州甘蔗糖业研究所)广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2018年第3期30-34,共5页Sugarcane and Canesugar

基　　金：广东省科技计划项目(2016A020210014;2017A040405042;2016B070701005;2016A020210018);广东省科学院科研平台环境与能力建设专项资金项目(2016GDASPT-0208)

摘　　要：通过单因素实验确定了影响甘蔗混合汁清净效果的因素及其范围,由L_9(3~4)安排正交实验得实验范围内最佳工艺条件为:一次上浮磷酸量600 mg/kg、一次上浮糖汁pH 8.2、二次上浮磷酸量500 mg/kg和二次上浮糖汁pH 8.2,此条件下实验所得清汁色值为986 IU、浑浊度为10 MAU、钙盐含量为0.253%;由方差分析可知,试验范围内各因素糖汁脱色率的顺序为:二次上浮磷酸量>一次上浮磷酸量>二次上浮糖汁pH>一次上浮糖汁pH,其中一次上浮磷酸量和二次上浮磷酸量对糖汁脱色的影响达极显著水平。Single factor experiment was employed to determine the factors affecting the clarifying. Then, the optimal technique was obtained by the L9（34） orthogonal experiments. The results showed that under the technique of 600 mg/kg of phosphoric acid and pH 8.2 at 1-stage, 500 mg/kg of phosphoric acid and pH 8.2 at 2-stage, the clarification effect of sugarcane mixture juice were 986 IU、10 MAU and 0.253% （CaO）. The analysis of variance indicated that the effects of the dosage of phosphoric acid added at 1- and 2- stage on the decolorizing effect of sugarcane juice were significant, the order of factors was as followed： the dosage of phosphoric acid at 2-stage〉the dosage of phosphoric acid at 1-stage〉the pH at 2-stage〉the pH at 1-stage.

关 键 词：两级磷浮技术 澄清 甘蔗混合汁 

分 类 号：TS244.2[轻工技术与工程—制糖工程]