超滤法浓缩鳀加工蒸煮液的工艺研究

文章以鳀（Engraulis japonicus）蒸煮液为原料,采用聚醚砜超滤膜浓缩回收蒸煮液中有效成分,对样品预处理方法、膜截留孔径的大小、操作压力、进样流速、样品pH与膜通量等的关系进行了研究。结果表明,预处理采用0.2μm的微滤膜过滤,样品中营养物质损失较小且固体颗粒去除彻底;同时,确定了最佳的超滤操作条件为膜孔径30kDa,操作压力137.90kPa,进样流速2.5mL·s^-1,pH8.5,温度30℃。将200mL样品蒸煮液进行浓缩,体积浓缩倍数为1时,蛋白质浓缩倍数为1.61,蛋白质的截留率为80.58%,膜通量达94.4L·（m^2·h）^-1。

Study on technology of concentrating Engraulis japonicus cooking liquor with ultrafiltration

The authors take the cooking liquor of Engraulis japonicus as raw material to concentrate its active ingredients with ultrafiltration,and to study the sample pretreatment method and the relationship among molecular pore size,operating pressure,flow speed,sample pH and membrane flux.The results show that the micro-filtration with the pore size of 0.2 μm can reduce nutrient loss and completely remove the solid particles.Moreover,the optimal operating conditions of ultrafiltration are determined：pore size 30 kDa,operating pressure 137.90 kPa,flow speed 2.50 mL·s^-1,sample pH 8.5 and temperature 30 ℃.When the 200 mL cooking liquor is concentrated with volumetric concentration factor of one,the protein concentration factor is 1.61,the protein retention rate is 80.58% and the membrane flux is 94.4 L·（m^2·h）^-1.