米根霉发酵L乳酸的精制工艺研究-食品科学专业毕业论文.docx

Study Study on the Purification of L-lactic Acid Fermented by Rhizopus oryzae Abstract Lactic acid and its derivatives，which are widely used in the chemical，food and pharmaceutical industries，are promising products． For food and pharmaceutical purposes，however,high optical purity L-lactic with lower content of impurities is required．Currently,L-lactic acid is mainly produced by fermentation method，which suffers some difficulties such∞complex separation process and low efficiency． This thesis focused on the downstream purification process of lactic acid produced by Rhizopus oryzae 3．819．For main problems in the techniques of L-lactic acid clarification and purification，a series of technologies were introduced， the extracting process for traditional calcium salt WaS explored and improved．The design proposed the following technical process：fermentation broth_fiocculation —·ultrafiltration-÷adsorption—4 purlfy．The key factors in every process were further researched．Finally,the process of lactic acid clarification and purification and its parameters were optimized． The main conclusions of the experimental research are as follows： 1、Chitosan is all ideal flocculent．When the chitosan concentration 20mg／L， the fermentation liquid temperature 40℃，stirring time 9min，stirring speed 1 10r／min and pH value 5．the removal rate of mycelium was 96．5％and the loss rate of calcium lactate WaS only O．2％． 2、In this trial ultrafiltration membrane UEOS 503 was chosen by comparing the protein-removing effects between UEOS503 and UPIS503． When transmembrane pressure O．12MPa，pH value 4，temperature 45。C and concentration 409，L，the protein-removing rate was 92．85％and the loss rate of calcium lactate WaS 3．14％． 3、By the comparison of the effects on the removal of residual sugar and pigment in fermentation liquid between the powered activated charcoal and granular activated charcoal particles，the granular activated charcoal was chosen and temperature，the volume of adsorbent added，stirring spe