摘要
本文分别比较了钙盐法、离子交换法和萃取法处理衣康酸一次结晶母液的效果,认为离子交换法更具潜在的实用价值,其还原糖去除率达到98.67％,衣康酸总回收率达到76.67％,最终含糖流出液经过一定的简单处理,完全可返回到发酵罐参与正常发酵。
In this paper, we compare the itaconic acid first crystal-liquid processing effect with calcium salts method, ion exchange method and extraction method. The results showed that ion exchange method has more practical value. After ion exchange processing, the elimination rate of reducing sugar reaches 98.67%, total recovery rate of itaconic acid reaches 76.67%. Finally, after simply processing with the liquid contain sugar, it can return to fermentation jar and in normal fermentation.
出处
《四川食品与发酵》
2002年第2期27-30,共4页
Sichuan Food and Fermentation
