摘要
[目的]研究木薯酒糟苯酚液化工艺。[方法]利用单因素及正交试验考察液固比、催化剂用量、反应时间、反应温度对木薯酒糟苯酚液化效果的影响。[结果]结果表明,液固比对液化效果的影响最显著,其次分别为催化剂用量、反应时间和反应温度。木薯酒糟苯酚液化的最优工艺为:液固比6∶1,反应温度160℃,反应时间120 min,催化剂用量为苯酚含量的6%时,残渣率小于5%。通过FT-IR对液化产物、液化残渣的结构进行表征,证明木薯酒糟液化产物中引入了新的芳环结构。[结论]该研究结果为木薯酒糟的利用开辟了一条新途径。
[ Objective ] The purpose of this research was to study the liquefaction technology of cassava lees in phenol. [ Method ] The effects of ratio of liquid to solid, amount of catalyzer, reaction time and reaction temperature on the liquefaction of phenol and cassava lees were investigated by single factor experiment and orthogonal test. [ Result] It was found that the sequence of impacts on liquefied effects was ratio of liquid to solid, amount of catalyzer, reaction time and reaction temperature. And the residue rate was less than 5% under the conditions ： ratio of liquid to solid was 6, reaction temperature was 160 ℃, reaction time was 120 rain and ratio of catalyzer to phenol was 6%. The product and residue of liquefaction were also characterized by FT-IR. The results showed that the aromatic ring was induced in liquefied product. [ Conclusion]This study will provide a new way for Utilizing cassava lees.
出处
《安徽农业科学》
CAS
北大核心
2009年第23期10861-10863,10892,共4页
Journal of Anhui Agricultural Sciences
基金
广西自然科学基金(0640006)
广西大学科研基金(X071025)
柳州师范高等专科学校科研基金(LSZ2008A003)
关键词
木薯酒糟
苯酚
液化
残渣率
Cassava lees
Phenol
Liquefaction
Residue rate
