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| 反萃取降低高纯单宁酸生产中没食子酸残留量的应用 | |
| 引用本文： | 荆 才,罗志军,胡鹏刚,李家斌,何志鸿,王绍江,罗 波,许 晗.反萃取降低高纯单宁酸生产中没食子酸残留量的应用[J].中国酿造,2017,36(3):156. |
| 作者姓名： | 荆 才 罗志军 胡鹏刚 李家斌 何志鸿 王绍江 罗 波 许 晗 |
| 作者单位： | 1.贵州大学酿酒与食品工程学院，贵州贵阳550025； 2.贵州大学 化学与化工学院，贵州贵阳550025； 3.贵阳单宁科技有限公司，贵州贵阳550200； 4.贵州理工学院 科技处，贵州贵阳550003 |
| 基金项目： | 贵州省重大专项黔科合重大专项字（20126003） |
| 摘 要： | 为了进一步降低单宁酸中没食子酸残留量，以单宁酸为原料，采取萃取、反萃取等分离技术，以单宁酸中没食子酸残留量为评价指标，对提纯工艺进行优化。其最终优化工艺条件为选择pH 6.8的磷酸钠盐溶液作为反萃剂，单宁酸与乙酸乙酯固液比为1∶5(g∶mL)，单宁酸与反萃液固液比为1∶2.5(g∶mL)。在此条件下单宁酸中没食子酸含量可降低到1%以内。 |
| 关 键 词： | 没食子酸 高纯单宁酸 萃取 反萃取 提纯优化 |
Application of counter extraction in gallic acid reduction during high-purity tannin acid production |
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| JING Cai,LUO ZhiJun,HU Penggang,LI Jiabin,HE Zhihong,WANG Shaojiang,LUO Bo,XU Han.Application of counter extraction in gallic acid reduction during high-purity tannin acid production[J].China Brewing,2017,36(3):156. | |
| Authors: | JING Cai LUO ZhiJun HU Penggang LI Jiabin HE Zhihong WANG Shaojiang LUO Bo XU Han |
| Affiliation: | 1.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China; 3.Guiyang Gallotannin Co., Ltd., Guiyang 550200, China; 4.Department of Science and Technology, Guizhou Institute of Technology, Guiyang 550025, China |
| Abstract: | In order to further reduce the residual content of gallic acid in tannic acid, using tannic acid as raw material, by extraction, counter extraction and other separation techniques, the purification technology was optimized using gallic acid residual content in tannic acid as evaluation index. Finally the optimum technology conditions were obtained as sodium phosphates (pH6.8) as stripping agent, tannic acid to ethyl acetate ratio 1∶5 (g∶ml) and tannic acid to stripping agent ratio 1:2.5 (g:ml). Under the conditions, the residual content of gallic acid in tannic acid could decrease to less than 1%. |
| Keywords: | gallic acid high-purity tannic acid extraction counter extraction purification and optimization |
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