作　　者： ; ; ; (王继民）;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《食品科技》 2009年第3期235-239,共5页

摘　　要： 研究采用电催化氧化法氧化葡萄糖制备葡萄糖酸钠,对三维电极催化氧化法的主要影响因素进行分析。研究结果表明葡萄糖酸钠的最佳制备工艺条件为:阳极采用DSA电极,阴极用不锈钢电极,电流强度1A,电解时间为120min,葡萄糖初始浓度10%,空气通量为60m3/h,用碳酸钠作电解质,并添加1%溴化钠,三维粒子电极采用Pd-C粒子电极,用量为1%。 The synthesis method of sodium gluconate using electrocatalytic oxidation of glucose was studied in this paper, in which those main influencing factors of three-dimension electrode method were analyzed. These results showed the optimal synthesis conditions were that the DSA electrode was used as an anode, the stainless steel electrode as a cathode, 1.0 A electric current for 2 hours, 10% of glucose concentration and 1% NaBr with an air flow of 60 m^3/h and using three-dimension electrode Pd-C in Na2CO3 solution.

关 键 词： 葡萄糖酸钠 电催化氧化 电极

领　　域： [轻工技术与工程] [轻工技术与工程]