黄酒中氨基甲酸乙酯吸附去除的动力学和热力学研究

王翼玮; 王栋; 徐岩; 赵光鳌

doi:10.13386/j.issn1002-0306.2015.01.019

黄酒中氨基甲酸乙酯吸附去除的动力学和热力学研究

王翼玮^1,2,
王栋^1,2,
徐岩^1,2,
赵光鳌^1,2

江南大学工业生物技术教育部重点实验室食品安全与营养协同创新中心
江南大学生物工程学院酿造微生物及应用酶学研究室

基金项目:

国家高技术研究发展计划(863计划,2013AA102108)；国家十二五科技支撑计划课题(2012BAK17B11)；江苏省高校优势学科建设工程资助项目；

详细信息

作者简介:
王翼玮(1988-),男,硕士,主要从事黄酒中氨基甲酸乙酯去除的研究。;

王栋(1971-),男,博士,副教授,主要从事酿酒科学与技术研究。;

徐岩(1962-),男,博士,教授,主要从事酿酒科学与工程研究。;

中图分类号: TS262.4
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出版历程
- 收稿日期: 2014-04-07

Kinetics and thermodynamics for adsorption removal of ethyl carbamate in Chinese rice wine

The Key Laboratory of Industrial Biotechnology,Ministry of Education,Synergetic Innovation Center of Food Safety and Nutrition,Lab of Brewing Microbiology and Applied Enzymology,Jiangnan University

摘要

摘要: 有效控制黄酒中氨基甲酸乙酯含量(EC)对于黄酒食品安全和行业发展具有重要意义。本研究通过筛选得到能够有效吸附黄酒中EC的吸附树脂,对EC吸附去除率在70%以上,该树脂具有良好的吸附性能和再生能力。对其吸附动力学和热力学特性进行考察,结果表明该树脂吸附黄酒中EC的过程符合准二级动力学模型,树脂的表观吸附活化能Ea为8.89×103k J/mol。热力学研究表明,该树脂吸附EC符合Freundlich方程,该吸附过程是自发地、熵增加的吸热过程。研究结果为高效、简便去除黄酒中EC的工业化应用提供了依据。
- 黄酒 /
- 氨基甲酸乙酯(EC) /
- 吸附树脂 /
- 动力学 /
- 热力学
Abstract: The effective control of ethyl carbamate( EC) in Chinese rice wine was very important for the food safety and development of the rice wine industry.In this work,adsorption materials were screened for removing EC from Chinese rice wine,and an adsorption resin was obtained with a removal rate of more than 70% for EC.It was also showed good reusability. The adsorption process of the resin could be described by the pseudo- second order kinetic model.The activation energy of adsorption( Ea) was 8.89 × 103 k J / mol.The adsorption isotherm of EC on the resin could be described with the equation of Freundlich,and it was a spontaneous,entropy increasing and endothermic process.These results were helpful for efficiently and conveniently reducing EC content in Chinese rice wine in industrial scale.
- Chinese rice wine /
- ethyl carbamate /
- adsorption resin /
- kinetics /
- thermodynamics

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参考文献(15)

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