气液混合方式和臭氧量对精制竹醋液的影响

由于原竹醋液是一种很复杂的混合物,很难有广泛的用途,为了更好地利用竹醋液的功能,必须对复杂的原竹醋液进行精制;采用臭氧氧化方法,气液混合的方式对原竹醋液进行了处理;讨论了氧化时间、氧化方式和通入臭氧量对竹醋液中理化性质的影响;可知实验条件最佳的是微孔曝气、氧化时间7 h和臭氧量为23.76 g/h,精制后的竹醋液吸光度、p H值、焦油量减少,而且提高了总酸度和醋酸的含量。

Research on the Refinement of Crude Bamboo Vinegar by Ozone Oxidation Method

Because crude bamboo vinegar is a kind of very complex mixture and is difficult to be widely used, the complex crude bamboo vinegar must be refined in order to better take advantage of its functions. The crude bamboo vinegar is processed by ozone oxidation method in the way of the combination of air and liquid by mixture pump and Millipore diffuser. The influence of oxidation time, oxidation method and ozone aerating amount on physical and chemical property in the bamboo vinegar is discussed. The conclusion is that the refined bamboo vinegar disease its optical absorbency, pH value and tar content but increases its total acidity and acetic acid content under the optimal condition of Millipore aeration, 7 h oxidation and 23.76 g/h aerating ozone amount.