优化微波和甘油联合预处理稻草粉酶解工艺  

Study on Pretreatment of Straw Powderprecess by Optimization of Microwave Combined with Glycerol

作　　者：丁梁斌[1] 

机构地区：[1]徐州生物工程职业技术学院,江苏徐州221006

出　　处：《四川化工》2017年第6期9-13,共5页Sichuan Chemical Industry

摘　　要：目的:探讨微波和甘油联合预处理对稻草粉酶解效果的影响。方法:采用响应面法,以固液比、微波加热时间、还原糖浓度为因素,考察对还原糖浓度的影响。结果:液固比为19.08∶1、微波处理时间为6.58min、微波功率为278.16W,此时还原糖浓度将为509.95μg/mL。结论:微波和甘油联合预处理对稻草粉酶解效果较微波预处理和甘油预处理更为显著。Objective： To investigate the effect of microwave pretreatment and glycerol solution effect on straw powder enzyme. Methods： The influence of the ratio of solid to liquid, the time of microwave heating and the concentration of reducing sugar on the concentration of reducing sugar was studied by Response Surface Methodology. Results： The liquid solid ratio is 19.08：1, the microwave treatment time is 6.58min, and the microwave power is 278.16W. At this time, the concentration of reducing sugar was 509.95 g/mL. Conclusion： The effects of microwave and glycerol pretreatment on the hydrolysis of rice straw powder were more significant than those of microwave pretreatment and glycerol pretreatment.

关 键 词：联合预处理 还原糖浓度 稻草粉 酶解 

分 类 号：TQ914.1[化学工程]