利用超声法进行酱油废水微生物絮凝剂提取条件研究  

Extraction factors of bioflocculants from sauce wastewater by ultrasonic method

作　　者：刘艳娟[1] 雷旭阳[2] 刘昆[1] 程磊[1] 

机构地区：[1]唐山学院环境与化学工程系,河北唐山063000 [2]兰州交通大学环境与市政工程学院,甘肃兰州730070

出　　处：《中国酿造》2013年第11期76-78,共3页China Brewing

基　　金：唐山市科技局重点实验室项目(09150202A-2-2);唐山市科技局项目(12110211a)

摘　　要：采用超声法进行了酱油废水微生物絮凝剂提取条件的研究,通过单因素试验和正交试验法对提取条件进行了优化。结果表明:对超声法提取的微生物絮凝剂絮凝效果的影响因素顺序依次为最超声时间>废水化学需氧量(COD)浓度>超声功率。利用超声法提取微生物絮凝剂最佳条件为:超声时间3min,酱油废水COD浓度3080mg/L,超声功率225W,在此最佳条件下提取的微生物絮凝剂对高岭土悬浊液的絮凝率达到70.02%,超声法可用于废水中微生物絮凝剂的提取,并且提取的微生物絮凝剂在常温下的保存时间可长达7d。Bioflocculant was extracted from sauce wastewater by ultrasonic treatment. Single factor and orthogonal test were adopted to optimize the extraction conditions. The results indicated the most significant factor was ultrasonic treatment time, followed by chemical oxygen demand （COD） concentration of soy sauce wastewater, and ultrasonic treatment power orderly. The flocculating rate of extracted bioflocculant for kaolin suspension reached 70.02% under the following conditions： COD concentration of soy sauce wastewater 3080mg/L, ultrasonic treatment time 3min, ultrasonic treatment power 225W. Ultrasonic method can be used for extracting bioflocculants from sauce wastewater and being kept 7d under normal temperature.

关 键 词：酱油废水 微生物絮凝剂 超声法 正交试验 

分 类 号：TS209[轻工技术与工程—食品科学]