| 微波辅助餐饮废物酸法水解条件研究 |
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| 引用本文： | 陈小翠,张增强,吴浩豪,李红艳.微波辅助餐饮废物酸法水解条件研究[J].环境科学研究,2009,22(2):254-260. |
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| 作者姓名： | 陈小翠 张增强 吴浩豪 李红艳 |
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| 作者单位： | 西北农林科技大学,生命科学学院,陕西,杨凌,712100;西北农林科技大学,理学院,陕西,杨凌,712100 |
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| 摘 要： | 通过单因素试验选取试验因子,根据Box-Benhnken的中心组合试验设计原理,在单因素试验基础上采用三因素三水平的响应面分析法,以水解液吸光度为响应值,对餐饮废物酸法水解条件进行优化.结果表明,水解温度、时间和c(HCl)与水解液吸光度存在显著相关性.餐饮废物酸法水解最佳条件:水解温度为76℃,时间13 min和c(HCl)为6.5 mol/L.与常规恒温水浴加热相比,在水解温度和酸浓度恒定的条件下,微波辅助加热可使餐饮废物酸法水解时间缩短约为原来的1/7,且糖液颜色较浅,w(单糖)提高了20.8%.
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| 关 键 词： | 餐饮废物 微波 酸水解 响应面分析法 |
| 收稿时间： | 2008/4/4 0:00:00 |
| 修稿时间： | 2008/7/27 0:00:00 |
Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide |
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| CHEN Xiao-cui,ZHANG Zeng-qiang,WU Hao-hao and LI Hong-yan.Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide[J].Research of Environmental Sciences,2009,22(2):254-260. |
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| Authors: | CHEN Xiao-cui ZHANG Zeng-qiang WU Hao-hao and LI Hong-yan |
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| Institution: | CHEN Xiao-cui~1,ZHANG Zeng-qiang~2,WU Hao-hao~1,LI Hong-yan~11.College of Life Sciences,Northwest Agriculture , Forestry of Science , Technology University,Yangling 712100,China2.College of Sciences,China |
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| Abstract: | Experimental factors and levels were selected by a one-factor test.According to the results of the one-factor test and the Box-Benhnken factorial design principle,a response surface methodology with three factors and three levels was used to optimize the hydrolysis conditions for the absorbance values of hydrolysate.The results showed that the hydrolysis temperature,time and the acid concentration had significant correlation with the absorbance values of hydrolysate.The optimum hydrolysis conditions were: r... |
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| Keywords: | kitchen waste microwave acid hydrolysis response surface methodology |
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