聚离子液体膜的制备及其在低钠高钾健康酱油中的应用  

Preparation of polyionic liquid membrane and its application in low-sodium and high-potassium healthy soy sauce

作　　者：邱知 谭明 QIU Zhi;TAN Ming(College of Environment and Safety Engineering,Qingdao University of Science and Technology,Qingdao 266042,Shandong,China)

机构地区：[1]青岛科技大学环境与安全工程学院,山东青岛266042

出　　处：《化工学报》2024年第S01期244-250,共7页CIESC Journal

基　　金：国家重点研发计划项目(2021YFB3801400);国家自然科学基金项目(22061132003);山东省教育厅高等学校“青创人才引育计划”。

摘　　要：酱油由于发酵过程以及保质期的要求,通常含有较高浓度的NaCl。而人体摄入过多的NaCl以及摄入过少的钾时,都会引发身体疾病。因此,本研究采用电渗析法,用K^(+)替换掉Na^(+),实现低钠高钾健康酱油的制备。首先使用商业膜进行实验,发现Na^(+)去除率为37.3%,K^(+)的增加倍数为2.83倍。达不到低钠高钾健康酱油最佳标准(Na^(+)含量降低一半,K^(+)含量增加5倍)。因此制备了聚离子液体膜,应用到电渗析实验中,酱油中的Na^(+)浓度由初始的2.6 mol/L降低至1.39 mol/L,K^(+)浓度由初始的0.18 mol/L增加至0.93 mol/L,非常接近低钠高钾健康酱油的最佳标准。Soy sauce usually contains a high concentration of NaCl due to the fermentation process as well as shelf-life requirements,while excessive NaCl intake as well as low potassium intake by the human body can cause physical diseases.Therefore,in this study,electrodialysis was used to replace Na^(+)with K^(+)to achieve the preparation of low-sodium and high-potassium healthy soy sauce.Firstly,experiments were carried out using commercial membranes and it was found that the Na^(+)removal rate was 37.3%and the K^(+)increase factor was 2.83 times.It could not reach the best standard of low-sodium and high-potassium healthy soy sauce(Na^(+)content reduced by half and K^(+)content increased by five times).Therefore,the polyionic liquid membrane was prepared and applied to the electrodialysis experiment,and the Na^(+)concentration in soy sauce was reduced from the initial 2.6 mol/L to 1.39 mol/L,and the K^(+)concentration was increased from the initial 0.18 mol/L to 0.93 mol/L,which was very close to the best standard of low-sodium and high-potassium healthy soy sauce.

关 键 词：膜 脱盐 分离 电渗析 聚离子液体膜 

分 类 号：X792[环境科学与工程—环境工程]