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| 油茶籽粕发酵制备乙醇的研究 |
| Fermentation of oil-tea camellia seed meal to produce ethanol |
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| DOI： |
| 中文关键词: 油茶籽粕 还原糖 酵母 发酵 乙醇 |
| 英文关键词:oil-tea camellia seed meal reducing sugar yeast fermentation ethanol |
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| 中文摘要: |
| 以油茶籽粕为原料，通过发酵法制备乙醇。通过单因素实验和响应面优化油茶籽粕发酵制备乙醇的工艺条件。结果表明：钙镁离子比和酵母接种量的交互作用对乙醇得率的影响高度显著；钙镁离子比和氯化铵添加量交互作用对乙醇得率的影响显著。油茶籽粕发酵制备乙醇的最优条件为发酵初始pH 5.0、钙镁离子比0.90∶1、氯化铵添加量0.75%、酵母接种量0.40%，在此条件下乙醇得率为94.3%。 |
| 英文摘要: |
| With oil-tea camellia seed meal as raw material, ethanol was produced by fermentation. The process conditions were optimized by single factor experiment and response surface methodology. The results showed that the interaction between ratio of calcium ion to magnesium ion and inoculation amount of yeast had very significant effect on ethanol yield. The interaction between ratio of calcium ion to magnesium ion and dosage of ammonium chloride on ethanol yield was significant. The optimal fermentation conditions of oil-tea camellia seed meal to produce ethanol were obtained as follows: initial fermentation pH 5.0, ratio of calcium ion to magnesium ion 0.90∶1, dosage of ammonium chloride 0.75% and inoculation amount of yeast 0.40%. Under the optimal conditions, the ethanol yield was 94.3%. |
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