硅藻土废液中风味物质提取技术研究

Study on Extraction Technology of Flavor Compounds in Kieselguhr Waste Liquid

对硅藻土废液中的风味物质提取技术进行研究,并进行了处理后滤液的主要香味成分的对比分析。经过膜过滤处理后的酒样相比采用蒸馏方式处理的酒样,主体香味成分-酯类物质较丰富,去除棕榈酸乙酯等高级脂肪酸酯的效果相近。但膜过滤提取技术相对耗时。综合来看,膜过滤提取技术适合于相对澄清的硅藻土废液,蒸馏提取技术适合于相对浑浊的硅藻土废液。为白酒冷冻过滤后产生废液的绿色高值化利用提供了技术支撑,为白酒的绿色、低碳生产提供了研究思路。

This paper study the extraction technology of flavor compounds in kieselguhr waste liquid, and the main flavor components of waste liquid after treatment are compared.Compared with the distillation extraction technology, samples after membrane filtration treatment have richer main flavor components(ester components), and the effect of removing higher fatty acid esters such as ethyl palmitate is similar.However, membrane filtration extraction technology is relatively time-consuming. Overall,membrane filtration extraction technology is suitable for relatively clear liquid, and distillation extraction technology is suitable for relatively turbid liquid. This study provides technical support for the green and high-value utilization of waste liquid produced after frozen filtration of liquor, and provides a research idea for the green and low-carbon production of liquor.