泔水生物转化酒精的研究

论文编号:SW060  论文字数:14137,页数:27

摘 要： 本研究通过对收集的泔水的成分进行分析，发现泔水中的水含量为79.48%，油脂含量为29.44%, 蛋白质含量为25.12%。对泔水中的废油脂进行回收，得出废油脂回收最佳的处理方法是先进行100℃恒温水浴加热10min，然后在离心转速为4000r/min，离心时间为25min，其废油脂提取率高达91.81%。本试验还研究了糖化时间、原料配比、发酵温度、发酵时间、初始PH、糖化酶和氮源的添加量等因素对泔水生物转化生产乙醇的影响，并在此基础上利用Plackett-Burman实验设计和正交试验优化培养条件，提高乙醇的产量及转化率。结果表明：玉米粉添加量28%，酶解时间35min，发酵温度32℃，发酵时间72h，初始 pH 4，糖化酶添加量0.10%，氮源添加量为0.14%时泔水发酵生产乙醇的酒精度达到最高值，发酵效果最好。
关键词：泔水；发酵；酒精度

Research on the production of ethanol from waste food

Abstract: This study analysis the composition of the collection of the waste food, Ingredients: water content of 79.48%, fat content of 29.44%, protein content of 25.12%. Research the recovery of waste oil, and results showed that water-bath heating on 100℃ for 10min , Centrifugal speed at 4000r/min, centrifugal time for 25min ,and the Waste oil recovery Up to 91.81%. The research was also conducted to study the conclusion level of corn powder, the enzyme acting time，fermentation time, fermentation temperature，pH，level of Glucoamylase and nitrogen on the production of ethanol from the waste food. And on this basis,by using Plackett-Burman and Orthogonal experiment to enhance ethanol yield and conversion rate. Results showed that the optimal conditions were: corn powder 28%, the enzyme acting for 35 mins,fermention time as 72 h, ferment the temperature as 32℃,  the starting pH 4.0, Glucoamylase level 0.1%, nitrogen level0.14%.

Keyword: Waste food; Fermentation; Ethanol degree

目  录
中文摘要…………………………………………………………………………………………I
英文摘要……………………………………………………………………………………… II
目录…………………………………………………………………………………………. III
1. 绪论………………………………………………………………………………………   1
 1.1  泔水的性质和危害………………………………………………………………… 1 
 1.2  国外对泔水的处理…………………………………………………………………1
 1.3  国内泔水处理现状…………………………………………………………………2
 1.4  酒精发酵……………………………………………………………………………3
2. 实验部分……………………………………………………………………………………5 
 2.1  试验材料……………………………………………………………………………5 
 2.2  试验方法……………………………………………………………………………6
3. 结果与讨论……………………………………………………………………………… 12 
 3.1  葡萄糖标准曲线的制作………………………………………………………… 12   
 3.2  泔水主要成分分析……………………………………………………………… 12
 3.3  泔水中油脂含量的测定………………………………………………………… 13
 3.4  不同温度对泔水脱油脂的影响………………………………………………… 13
 3.5  糖化酶酶解时间对酒精发酵的影响…………………………………………… 14
 3.6  泔水发酵培养基的原料配比对酒精发酵的影响……………………………… 14
 3.7  发酵温度对酒精发酵的影响…………………………………………………… 15
 3.8  发酵时间对酒精发酵的影响…………………………………………………… 15
 3.9  初始pH值对酒精发酵的影响……………………………………………………16
 3.10  糖化酶添加量对酒精发酵的影响………………………………………………17
 3.11  氮源添加量对酒精发酵的影响…………………………………………………17
 3.12  Plackett-Burman实验结果……………………………………………………… 18
 3.13  L9(34)正交表确定最佳培养条件………………………………………………19
4．总结与展望……………………………………………………………………………… 21
致谢……………………………………………………………………………………………22
参考文献………………………………………………………………………………………23