亚临界水体系中木薯糟生产酒精预处理工艺  

Pretreatment of Cassava Lees by Subcritical Water to Produce Alcohol

作　　者：刘宝菊[1] 刘双彦 侯文贵[1] 任洪东[1] 连峰 LIU Baoju LIU Shuangyan HOU Wengui REN Hongdong LIAN Feng(Tianda Tianjiu Technology Co. Ltd., Tianjin 300072 Petrochemical Technology Development Center, Tianjin University, Tianjin 300072, China)

机构地区：[1]天津天大天久科技股份有限公司,天津300072 [2]天津大学石油化工技术开发中心,天津300072

出　　处：《酿酒科技》2017年第10期71-78,共8页Liquor-Making Science & Technology

摘　　要：木薯发酵制备乙醇会产生大量的废弃物木薯糟。采用亚临界水工艺处理木薯糟,可以实现木薯糟中纤维素和半纤维素的有效利用。在单因素实验的基础上,以木薯糟原料降解产生的木糖和葡萄糖共发酵生成酒精量(Y)为目标,进行Box-Behnken多因素实验设计,得到了亚临界水处理木薯糟的最佳工艺条件:反应温度193℃,固液比0.114,反应时间51 min;在此条件下拟发酵酒精量为70.6 mg/g,实验验证值为69.5 mg/g,误差小于2%,该优化方法可靠,探索得到的工艺条件可用于木薯糟的亚临界水处理工艺。A large amount of cassava lees was produced in the production of ethanol by cassava. The pretreamaent of cassava lees by subcritical water technology could achieve effective utilization of cellulose and hemicellulose in cassava lees. On the basis of single factor test, Box-Behnken multi-factor experiment was performed with alcohol yield （Y） produced by xylose and glucose as the goal, and the optimum pretreatment conditions of cassava lees by subcritical water were determined as follows： reaction temperature was at 193 ℃, the ratio of solid and liquid was 0.114, and reaction time was 51 min. Under the above conditions, the predicted alcohol yield reached up to 70.6 mg/g and the actual alcohol yield was 69.5 mg/g （the error was less than 2 % between the predicted value and ex- perimental value）, which proved that the optimization model was reliable.

关 键 词：酒精 木薯糟 亚临界水 木糖 葡萄糖 优化设计 

分 类 号：TQ223.122[化学工程—有机化工] TQ920.6[轻工技术与工程—发酵工程]