期刊论文

Preparation of Reducing Sugar Via Degeneration of Peanut Shells with Inducement of Ultrasonic Wave

中文

食品工业

1004-471X

2011

32

3

66-69

湖南省教育厅科技项目,编号08D124.

本校为其他机构

以花生壳为原料,采用超声波和NaHSO4.H2O固体酸水解制备还原糖。探讨超声波功率、反应时间、反应温度、固体酸用量对还原糖得率的影响。采用响应面法建立二次回归模型,并对水解工艺进行优化。研究结果表明,反应温度61.77℃,固体酸用量5.88%和反应时间124.14 min,还原糖的得率可达到80.72%,比在相同工艺条件下未经超声波协同处理的得率提高了27.38%。

Reducing sugar was made from peanut shells via synergistic hydrolysis with ultrasonic treatment and NaHSO4·H2O solid acid. The effects of ultrasonic wave power, hydrolysis time, temperature and liquid-solid mass ratios on the reducing sugar yield were discussed. A quadratic regression model was founded with response surface methodology, and the process was optimized. The result showed that the reducing sugar yield was 80.72% as the hydrolysis temperature was 61.77℃, quality of solid acid was 5.88%, hydrolysis time was 124.14 min. The reducing...