Ethanol Production Ability of 11 Cultivars of Cassava  

木薯品种间乙醇生产性能比较（英文）

作　　者：苏小军[1,2,3] 蔡柳[1] 田开忠[1] 宋勇[4] 李文佳[2] 熊兴耀[1,5] 

机构地区：[1]湖南农业大学湖南省作物种质创新与资源利用重点实验室,湖南长沙410128 [2]湖南农业大学食品科技学院,湖南长沙410128 [3]湖南农业大学湖南省植物功能成分利用协同创新中心,湖南长沙410128 [4]湖南农业大学园艺园林学院,湖南长沙410128 [5]中国农科院蔬菜花卉研究所,北京100081

出　　处：《Agricultural Science & Technology》2015年第2期361-363,368,共4页农业科学与技术（英文版）

基　　金：Supported by Earmarked Fund for China Agriculture Research System(CARS-12);Hunan Agricultural University Youth Science Foundation(12QN13)~~

摘　　要：In this study,11 cultivars of cassava（Manihot esculenta Crantz） were taken as materials to determine the starch contents and the ability to produce ethanol with uncooked and cooked materials.The results showed that the starch content differed among different cultivars.Among the 11 cultivars,SC9 had the highest starch content（82.33%）.The ethanol yield of cooked material was significantly higher than that of uncooked material.Moreover,there was a significant difference in ethanol yield among different cultivars.For the uncooked materials,H680 produced the most ethanol yield（9.7%）;while for the cooked materials,H609 produced the most ethanol yield（13.8%）.选取了以面包树木、SC9为代表的11种木薯品种,分别测定其淀粉含量,并从生料及熟料转化乙醇2个方面对这11种木薯材料进行了比较试验。结果表明,各品种之间淀粉含量存在一定差异,其中SC9最高,淀粉含量达82.33%。熟料发酵生产乙醇明显高于生料发酵,且不同品种乙醇产量存在差异,其中生料发酵最高为H680,乙醇产量9.7%,熟料发酵最高为H609,乙醇产量达13.8%。

关 键 词：CASSAVA STARCH FERMENTATION ETHANOL 

分 类 号：S533[农业科学—作物学]