微波辅助餐饮废物酸法水解条件研究  

Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide

作　　者：陈小翠[1] 张增强[2] 吴浩豪[1] 李红艳[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]西北农林科技大学理学院,陕西杨凌712100

出　　处：《环境科学研究》2009年第2期254-260,共7页Research of Environmental Sciences

基　　金：陕西省科技攻关项目(2005K02-G05-04)

摘　　要：通过单因素试验选取试验因子,根据Box-Benhnken的中心组合试验设计原理,在单因素试验基础上采用三因素三水平的响应面分析法,以水解液吸光度为响应值,对餐饮废物酸法水解条件进行优化.结果表明,水解温度、时间和c(HCl)与水解液吸光度存在显著相关性.餐饮废物酸法水解最佳条件:水解温度为76℃,时间13 min和c(HCl)为6.5 mol/L.与常规恒温水浴加热相比,在水解温度和酸浓度恒定的条件下,微波辅助加热可使餐饮废物酸法水解时间缩短约为原来的1/7,且糖液颜色较浅,w(单糖)提高了20.8%.Experimental factors and levels were selected by a one-factor test. According to the results of the one-factor test and the BoxBenhnken factorial design principle, a response surface methodology with three factors and three levels was used to optimize the hydrolysis conditions for the absorbance values of hydrolysate. The results showed that the hydrolysis temperature, time and the acid concentration had significant correlation with the absorbance values of hydrolysate. The optimum hydrolysis conditions were： reaction temperature 76℃, reaction time 13 rain,and acid concentration 6.5 mol/L. Compared with the conventional hydrolysis method of thermostatic water bath heating, under conditions of constant temperature and acid concentration, microwave heating method can shorten the reaction time about one-seventh of the original, improve the content of monosaceharide in liquid by 20.8 %, and results in a lighter color hydrolysis liquid.

关 键 词：餐饮废物 微波 酸水解 响应面分析法 

分 类 号：X505[环境科学与工程—环境工程]