The total content of amino acids in pickle brine was about 1%. It was observed that the strong tasty amino acids Asp and Glu changed significantly during pickling. The longer was pickling time, the higher was the content of total Asp and Glu. 咸雪菜卤汁中的氨基酸含量高达1%左右,卤汁和菜体中呈鲜味的主要氨基酸Glu和Asp的总含量随着腌渍时间的延长,增加的幅度很大。
Adding strong brine though lime-soda TMF unit and sodium-bed softening unit treatment, and then to strong brine reverse osmosis unit. 经过投加石灰纯碱TMF单元和钠床软化单元处理过的浓盐水再进入浓盐水反渗透单元。
Taking the brine as raw material, the extraction of boric acid from the high magnesium and low boron strong acid brine was studied. 本文以某厂酸化提硼后的老卤为原料,研究了在高镁低硼的强酸性体系中硼酸的萃取回收过程。