表面活性剂辅助微波-NaOH预处理花生壳乙醇化工艺研究  

Surfactant-assisted pretreatment of peanut shell by microwave-NaOH in ethonalization process

作　　者：方志锋[1] 陈复生[1] 刘昆仑[1] 郭珍[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《食品与机械》2013年第4期145-148,173,共5页Food and Machinery

摘　　要：采用表面活性剂十六烷基三甲基溴化铵(CTAB)辅助微波-NaOH溶液对花生壳粉进行预处理,研究微波功率、加热时间、表面活性剂添加量、NaOH质量分数和液固比对预处理的影响。结果表明,最佳预处理工艺为微波功率640W、加热时间22min、表面活性剂添加量为10%、NaOH质量分数为1.75%、液固比为20∶1(V∶m)。在该条件下,还原糖含量为33.16mg/mL,与单纯利用微波-NaOH预处理相比,显著地提高了预处理的效果。Microwave-sodium hydroxide treatment was applied to pretreatment of peanut shell powder in the presence cetyltrimethylammonium bromide.Effects were investigated of microwave power,heating time,surfactant concentration,mass fraction of sodium hydroxide and ratio of liquid to solid on the pretreatment.The optional conditions of pretreatment were as followed：microwave power 640W,heating time 22 min,surfactant concentration 10%,mass fraction of sodium hydroxide 1.75% and ratio of liquid to solid 20∶1（V∶m）.Under these conditions the sugar content was 33.16mg/mL.The efficacy was significantly increased compared to pretreatment with only microwave-sodium hydroxide.

关 键 词：表面活性剂 微波-NaOH 花生壳 预处理 

分 类 号：TS209[轻工技术与工程—食品科学]