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作 者:张金伟[1,2] 简晓昀[1] 滕博[1] 陈武勇[1,2]
机构地区:[1]四川大学皮革化学与工程教育部重点实验室,成都610065 [2]四川大学制革清洁技术国家工程实验室,成都610065
出 处:《中国科技论文》2016年第24期2859-2864,共6页China Sciencepaper
基 金:高等学校博士学科点专项科研基金资助项目(20130181130009)
摘 要:为研究微生物对缩合类单宁的降解过程,利用黄柄曲霉(Aspergillus flavipes)对杨梅栲胶溶液进行降解。分别对降解过程中杨梅栲胶溶液的化学需氧量(chemical oxygen demand,COD)值、总酚含量、聚黄烷醇含量以及黄柄曲霉菌体的生物量进行测定,研究黄柄曲霉对杨梅栲胶溶液的降解过程;通过测定降解过程中杨梅栲胶溶液的pH值、电导率和粒径,反映降解过程中杨梅栲胶性质的变化。实验结果表明,黄柄曲霉生长在降解开始后的1~2d处于稳定期,杨梅栲胶降解不明显;在3~8d处于对数期,杨梅栲胶被快速降解,其中的小分子酚类物质首先被消耗,然后聚黄烷醇再被消耗,溶液COD值迅速降低;在9~15d处于稳定期,杨梅栲胶降解速度减缓。降解后杨梅栲胶溶液的COD、总酚和聚黄烷醇去除率分别为18.6%、42.7%和41.3%,同时溶液的pH值从4.61上升到5.61,电导率和粒径分别从608μS/cm和122.2nm降低到552μS/cm和45.8nm。本研究可为大分子植物单宁的生物降解提供参考,并为生产小分子单宁化合物以及降低单宁的收敛性和抗营养性提供新的方法。In order to study the biodegradation process of condensed tannin by microbe,Aspergillus flavipes was used to biodegrade bayberry extract solution(BEC).The BEC chemical oxygen demand(COD)value,total phenols and polyflavonoid contents together with A.flavipes biomass were measured to determine the biodegradation process.The BEC pH value,conductivity and particle size were tested to reflect the BEC differences before and after the biodegradation process.The results show that the A.flavipesis in lag phase during the first and second day,thus BEC is not biodegraded significantly.The logarithmic phase is in the 3rd to 8th day due to BEC biodegraded rapidly and COD value diminish obviously,in which small molecule polyphenols are depleted at first then polyflavonoids are consumed.The stationary phase is in the 9th to 15 th day just as equable BEC biodegradation rate is observed.During the biodegradation process,the BEC COD,total phenols and polyflavonoids removal efficiency are 18.6%,42.7%and 41.3%,respectively.The BEC pH is increased from 4.61 to 5.61,however,the conductivity and particle size are decreased from 608μS/cm and 122.2nm to 552μS/cm and 45.8nm,respectively.This study will provide a reference for high molecular tannin biodegradation.In addition,it might be a potential choice for producing low molecular tannin compounds or decreasing tannin astringency and anti-nutrient.
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