作　　者： ; ; ; ; ;

机构地区： 西南大学资源环境学院

出　　处： 《农业工程学报》 2007年第6期199-202,共4页

摘　　要： 采用酸预处理正交试验和微波强化酸预处理试验,研究时间、温度、基质浓度、硫酸浓度及粒径对玉米秸秆糖化预处理效果的影响。结果表明:酸预处理时,时间、温度、硫酸浓度、基质浓度、粒径5个因素都是主要影响因子,其最佳条件为:时间2 h、温度130℃、硫酸浓度3%、基质浓度35 g/L、粒径0.50 mm;微波可强化酸预处理效果,提高糖化速度,秸秆还原糖得率与酸预处理的得率基本持平,微波强化酸预处理的最优条件为:粒径0.50 mm、基质浓度35 g/L,硫酸浓度4%,在255W微波作用下预处理60 min。 The effects of processing time, temperature, suhstrate concentration, concentration of H2SO4 and particle size by acid-pretreatment of maize stalk using orthogonal design and acid-pretreatment by microwave-acceleration on saccharification process were investigated. The results showed that five factors were the main influence factors and the optimal conditions by acid pretreatment were processing time 2 h, temperature 130℃,concentration of H2SO4 3 %, substrate concentration 35 g/L and particle size 0.50 mm. Microwave power can accelerate the effect of acid pretreatment, the sugar yield was almost equal to that of acid pretreatment, and the optimal conditions are as follows ： the maize straw powder with the particle size of 0.50 ram and substrate concentration 35 g/L was pretreated in 4% H2SO4 at 255W microwave for 60 rain.

关 键 词： 玉米秸秆 微波 酸预处理 微波强化酸预处理 乙醇化

领　　域： [农业科学] [农业科学]