臭氧前处理对竹酢液精制的作用效果研究

Effect Research of Pre-treatment of Ozone on Refinement to Bamboo Vinegar

为提高竹酢液在蔬果保鲜包装领域的应用稳定性,采用臭氧前处理的方法对竹酢液的精制效果进行研究。对比精馏和臭氧前处理结合精馏的方法对竹酢原液的精制效果,分析了精制前后竹酢液的密度、可溶性焦油含量、折光率、pH值,并利用气-质联用仪对其进行成分分析。结果表明:经臭氧前处理结合精馏得到的竹酢液精制质量更稳定;初步分析得出臭氧的最佳通入量为0.17 mg/mL。

In order to improve the applied stability of bamboo vinegar when used in the field of fresh-keeping packaging,the effect of pre-treatment of ozone on refinement of bamboo vinegar was studied by comparing methods of distillation with combining distillation pre-treatment of ozone.The characters of bamboo vinegar before and after refined,including specific gravity,soluble tar content,refractive index and pH value was analyzed as well as analyzing the main components of bamboo vinegar by GC/MS.The results showed that bamboo vinegar was more stable pre-treated by ozone along with distillation than that only distillation.The appropriate amount of ozone demonstrated at 0.17 mg/mL for the bamboo vinegar by preliminary analysis.