化工学报 ›› 2024, Vol. 75 ›› Issue (S1): 244-250.DOI: 10.11949/0438-1157.20240416

• 分离工程 • 上一篇    下一篇

聚离子液体膜的制备及其在低钠高钾健康酱油中的应用

邱知(), 谭明()   

  1. 青岛科技大学环境与安全工程学院,山东 青岛 266042
  • 收稿日期:2024-04-15 修回日期:2024-04-19 出版日期:2024-12-25 发布日期:2024-12-17
  • 通讯作者: 谭明
  • 作者简介:邱知(1999—),男,硕士研究生,a1315674211@163.com
  • 基金资助:
    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”

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

Zhi QIU(), Ming TAN()   

  1. College of Environment and Safety Engineering, Qingdao University of Science and Technology, Qingdao 266042, Shandong, China
  • Received:2024-04-15 Revised:2024-04-19 Online:2024-12-25 Published:2024-12-17
  • Contact: Ming TAN

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。

关键词: 膜, 脱盐, 分离, 电渗析, 聚离子液体膜

Abstract:

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.

Key words: membrane, desalination, separation, electrodialysis, polyionic liquid membrane

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