酿酒废水底锅水水质和有机组分的检测分析  

Detection and Analysis of the Quality and Organic Components of Steamer Bottom Water

作　　者：李蓓遥 苏建 孙铜 黎崎均 高志渊 郑兴文 LI Beiyao;SU Jian;SUN Tong;LI Qijun;GAO Zhiyuan;ZHENG Xingwen(School of Chemistry and Environmental Engineering,Sichuan University of Science and Engineering,Zigong,Sichuan 643000;Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)

机构地区：[1]四川轻化工大学化学与环境工程学院,四川自贡643000 [2]宜宾五浪液股份有限公司,四川宜宾644000

出　　处：《酿酒科技》2024年第4期112-121,共10页Liquor-Making Science & Technology

基　　金：四川轻化工大学研究生创新基金项目(y2021019);五粮液集团公司产学研合作项目(CXY2021ZR003);四川省科技厅重点研发项目(2022YFS0553);四川轻化工大学研究生创新基金项目(Y2023063)。

摘　　要：酿酒废水底锅水作为酿酒废水的主要部分,对其进行分析检测是开发高效处理手段和资源化利用的必要步骤。本文通过国标法、自动电位滴定、苯酚硫酸法、考马斯亮蓝法等对酿酒废水底锅水的水质进行了检测分析,并利用高效液相质谱联用仪(HPLC-MS)、气相色谱质谱联用仪(GC-MS)、傅里叶红外光谱、元素分析、紫外分光光度法等对底锅水中的具体有机组分进行了全方位检测分析。常规分析结果显示底锅水是一种有机物含量高、悬浮物含量高以及总氮含量高的“三高”工业废水,且指标远远高出了国家废水的排放标准。经全方位成分分析,底锅水中有机物的主要组分包括酸类、酯类、醇类、醛类、胺类等有机物质,其中乳酸乙酯和甘油分别约占49%和18%,具有很高的资源化回收利用价值。The steamer bottom water is the main part of the liquor-making wastewater.In this study,the quality of the steamer bottom water was detected and analyzed by national standard method,automatic electric potentaial titration,phenol-sulfuric acid method,Coomasil bright blue method,etc.The organic components of the steamer bottom water were detected and analyzed by HPLC-MS,GC-MS,Fourier infrared spectroscopy,elemental analysis and ultraviolet spectrophotometry.The results show that the steamer bottom water is a kind of wastewater with high contents of organic matters,suspended solids and total nitrogen,and the indexes of the steamer bottom water are far higher than the national wastewater discharge standard.The main organic components of the steamer bottom water include acids,esters,alcohols,aldehydes,and amines,among which ethyl lactate and glycerinum accounted for 49%and 18%,respectively.The steamer bottom water has high recycling value.

关 键 词：酿酒废水 底锅水 黄水 有机物检测 乳酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]