摘要
在单因素试验基础上,通过酸水解糖化澳洲坚果青皮后经发酵制备乙醇,为澳洲坚果青皮找到一种处理的新方式,减少资源的浪费。试验得到的澳洲坚果青皮酸水解的最优组合为A_(1)B_(2)C_(1),即硫酸浓度1%、液固比12︰1(m L/g)、时间60 min,此时水解率为256.073%。澳洲坚果青皮发酵制备乙醇的最优工艺为A_(2)B_(3)C_(3),即接种量40%、发酵时间60 h、磷酸二氢铵添加量0.3%,此时乙醇体积分数为2.912%。
Based on the single factor test,prepare ethanol from macadamia nut green peel by acid hydrolysis and fermentation.Finding a new way to process macadamia nut green peel reduces the waste of resources.The results showed that the optimal combination of acid hydrolysis of Macadamia nut green peel was A_(1)B_(2)C_(1),that was sulfuric acid concentration 1%,liquid-solid ratio 12︰1(mL/g),and time 60 min,under which the hydrolysis rate was 256.073%.The optimal fermentation process for ethanol from Macdonia nut green peel was A_(2)B_(3)C_(3),that was the inoculation amount 40%,the fermentation time 60 h,and the addition amount of ammonium dihydrogen phosphate 0.3%,under which the volume fraction of ethanol was 2.912%.
作者
陈旋
梁保柱
于龙凤
才晓玲
周启武
杨国琴
CHEN Xuan;LIANG Baozhu;YU Longfeng;CAI Xiaoling;ZHOU Qiwu;YANG Guoqin(School of Biotechnology and Engineering,West Yunnan University,Lincang 677000)
出处
《食品工业》
2025年第1期16-20,共5页
The Food Industry
基金
云南省科技厅地方本科高校基础研究联合专项项目(202101BA070001-264)
科技人才与平台计划(202305AF150058)
临沧市科技创新团队(202204AC100001-TD01)
临沧市科技创新人才项目
云南临沧特色资源创新利用研究院建设
临沧坚果全产业链标准体系建设。
关键词
澳洲坚果青皮
乙醇
发酵
酸水解
Macadamia nut green peel
ethanol
fermentation
acid hydrolysis
