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

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