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Carbon nano tube ionic liquid composite material, and preparation method and application thereof to remove carboxymethyl lysine in soy sauce brewing

An ionic liquid and carbon nanotube technology, applied in food science and other directions, can solve the problems of limiting the effective use of ionic liquids, small two-phase interface, difficult recycling, etc., to improve the extraction rate and recycling rate, low cost, and removal efficiency. high effect

Inactive Publication Date: 2017-01-25
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Ionic liquids have high viscosity. When extracting organic pollutants in water, the two-phase interface is small and recovery is difficult, which limits the effective use of ionic liquids.

Method used

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  • Carbon nano tube ionic liquid composite material, and preparation method and application thereof to remove carboxymethyl lysine in soy sauce brewing
  • Carbon nano tube ionic liquid composite material, and preparation method and application thereof to remove carboxymethyl lysine in soy sauce brewing
  • Carbon nano tube ionic liquid composite material, and preparation method and application thereof to remove carboxymethyl lysine in soy sauce brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mix 1.0mL of 1-allyl-3-methylimidazolium tetrafluoroborate, 20.0mL of ethanol, and 2.0mL of n-hexane, stir at room temperature for 1 hour, add 2.0g of carbon nanotubes, and heat to 85°C under nitrogen protection , reacted for 1 hour, cooled to room temperature, centrifuged, and the obtained precipitate was a carbon nanotube ionic liquid composite material. Its morphology and spatial dimensions were characterized by transmission electron microscopy, such as figure 1 shown. figure 1 The results show that the carbon nanotube ionic liquid composite is a nanostructure. In 100mL of brewed soy sauce, 1g of carbon nanotube ionic liquid composite material was added, and stirred and reacted at room temperature for 30 minutes. The concentration of carboxymethyllysine in brewed soy sauce and the removal rate (%) of carboxymethyllysine in brewed soy sauce before and after adding carbon nanotube ionic liquid composite materials are shown in Table 1.

[0027] Table 1

[0028]

...

Embodiment 2

[0031] Mix 1.0mL of 1-allyl-3-butylimidazolium tetrafluoroborate, 20.0mL of n-propanol, and 2.0mL of n-hexane, stir at room temperature for 2 hours, add 5.0g of carbon nanotubes, and heat to After reacting for 3 hours at 70°C, cool to room temperature, and centrifuge to separate the obtained precipitate into a carbon nanotube ionic liquid composite material. Its morphology and spatial dimensions were characterized by transmission electron microscopy. The characterization diagram shows that the carbon nanotube ionic liquid composite material is a nanostructure. In 100mL of brewed soy sauce, add 2g of carbon nanotube ionic liquid composite material, and stir and react at room temperature for 20 minutes. Table 2 shows the concentration of carboxymethyllysine in brewed soy sauce and the removal rate (%) of carboxymethyllysine in brewed soy sauce before and after adding the carbon nanotube ionic liquid composite material.

[0032] Table 2

[0033]

[0034] The results in Tabl...

Embodiment 3

[0036] Mix 1.0mL of 1-allyl-3-methylimidazole bistrifluoromethanesulfonimide salt, 5.0mL of n-propanol, and 8.0mL of cyclohexane, stir at room temperature for 2.5 hours, add 3.0g of carbon nanotubes, and Under protection, heat to 78° C., react for 2 hours, cool to room temperature, and centrifuge, and the obtained precipitate is a carbon nanotube ionic liquid composite material. Its morphology and spatial dimensions were characterized by transmission electron microscopy. The characterization diagram shows that the carbon nanotube ionic liquid composite material is a nanostructure. In 100mL of brewed soy sauce, add 3g of carbon nanotube ionic liquid composite material, and stir and react at room temperature for 10 minutes. The concentration of carboxymethyllysine in brewed soy sauce and the removal rate (%) of carboxymethyllysine in brewed soy sauce before and after adding carbon nanotube ionic liquid composite materials are shown in Table 3.

[0037] table 3

[0038]

[...

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Abstract

The invention discloses a carbon nano tube ionic liquid composite material, and a preparation method and application thereof to remove carboxymethyl lysine in soy sauce brewing. The carbon nano tube ionic liquid composite material is prepared according to the steps that firstly, functionalized ionic liquid containing allyl groups, ethanol and alkane is used for preparing a ternary ingredient surfactant-free microemulsion system; a carbon nano tube is added; the carbon nano tube ionic liquid composite material is prepared by an emulsion polymerization method. The method comprises the concrete steps that the functionalized ionic liquid containing allyl groups, the ethanol and the alkane are mixed and are stirred for 1 to 4h at room temperature; then, the carbon nano tube is added; the mixture is heated to 70 to 85 DEG C under the nitrogen gas protection; after the reaction is performed for 1 to 3h, the mixture is cooled to room temperature; centrifugal separation is performed; the obtained solid is the carbon nano tube ionic liquid composite material; the carbon nano tube ionic liquid composite material is used for removing the carboxymethyl lysine in soy sauce brewing. The method has the advantages that the operation is simple and convenient; the cost is low; the treatment process is simple; the removal efficiency is high.

Description

technical field [0001] The invention belongs to the technical field of food safety and quality, and in particular relates to a carbon nanotube ionic liquid composite material, a preparation method thereof and an application in removing carboxymethyllysine in brewed soy sauce. Background technique [0002] advanced glycation products (AGEs) S ) is a general term for a series of highly oxidized compounds produced by Maillard reactions in food or biological systems. In recent years, a large number of studies at home and abroad have confirmed that AGE S It has adverse effects on human health. After the human body ingests food containing AGEs, the AGEs in the food enter the body, resulting in an increase in the AGES content in the blood and body fluids, which will reduce the defense function of the human immune system and increase the risk of diabetes, kidney disease, and cardiovascular disease in the crowd. Risk of chronic diseases such as disease and retinopathy. [0003] Fo...

Claims

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Application Information

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IPC IPC(8): C08F130/06C08F126/06C08F130/02C08K7/24A23L5/20A23L27/50
CPCC08F126/06C08F130/02C08F130/06C08K7/24C08K2201/011
Inventor 安小宁许晓
Owner SOUTH CHINA UNIV OF TECH
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