酸度对酿酒废水厌氧消化效果的影响研究  

作　　者：张斌锋 张炜 吴畏 李小军 

机构地区：[1]重庆市渝西水务有限公司永川分公司,重庆永川402160

出　　处：《环境保护与循环经济》2024年第3期45-48,共4页environmental protection and circular economy

摘　　要：以酿酒废水为供试材料,研究了不同酸度对酿酒废水中氨基酸、还原糖、蛋白质和甲醛含量的影响,以期提高酿酒废水"碳氧化"利用效率。实验结果显示:与处理A(溶液初始pH为6)相比,处理D(溶液初始pH为9)中氨基酸与还原糖含量分别高0.78倍和0.24倍,具有显著差异(p<0.05);处理E(溶液初始pH为10)中蛋白质与甲醛含量分别高2.38倍和0.72倍,具有显著差异(p<0.05)。由此表明,在碱性条件(溶液初始pH为9~10)对酿酒废水进行厌氧消化处理,可促进酿酒废水中的有机质向氨基酸、还原糖、蛋白质和甲醛转化,提高酿酒废水“碳氧化”利用效率。In order to improve the carbon oxidation utilization efficiency of brewery wastewater,brewery wastewater was set as experimental material to research the effect of different initial solution pH on the contents of amino acid,reducing sugar,protein and formaldehyde in anaerobic digestion solution.The research results showed that amino acid and reducing sugar in treatment D(initial solution pH=9)were 0.78 times and 0.24 times higher respectively than those of treatment A(initial solution pH=6),with significant differences(p<0.05).Protein and formaldehyde in treatment E(initial solution pH=10)were 2.38 times and 0.72 times higher respectively than those of treatment A(initial solution pH=6),with significant differences(p<0.05).It presented that anaerobic digestion treatment under alkaline conditions(initial solution pH=9-10)can promote the organic matters transforming to amino acid,reducing sugar,protein and formaldehyde,and increase the carbon oxidation utilization efficiency of brewery wastewater.

关 键 词：PH 酿酒废水 厌氧消化 

分 类 号：X703[环境科学与工程—环境工程]