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玉米生料发酵生产燃料乙醇工艺研究 总被引:5,自引:0,他引:5
对玉米生料发酵生产燃料酒精工艺进行了研究.通过正交试验得到生料发酵工艺最佳条件:酵母0.3%,糖化酶200 U/g,纤维素酶0.15%,料水比1:2.5,搅拌为140 r/min,发酵温度29℃.在此条件下,进行10L发酵罐试验,发酵时间120 h左右,最终淀粉利用率为93%左右.考虑到综合技术与经济效益,最终的最佳条件确定为:酵母0.2%,糖化酶250 U/g,纤维素酶0.1%,料水比1:2.5,搅拌为140 r/min,发酵温度29℃,发酵时间为85 h~95 h. 相似文献
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响应面法优化小麦淀粉生料酒精发酵工艺条件 总被引:2,自引:0,他引:2
在单因素试验的基础上,采用响应面法优化小麦淀粉生料酒精发酵工艺。单因素试验确定淀粉浓度为22%,糖化酶加量为330u/g淀粉,发酵温度为35℃,接种量为4.0%。响应面法优化最佳条件为:淀粉浓度21.91%,糖化酶加量322.36U/g淀粉,发酵温度34.52℃,酵母接种量4.45%,理论酒精度为12.73%vol,验证试验后得到酒精度为12.6%vol。糖化酶加量和发酵温度、糖化酶加量与接种量、淀粉浓度与发酵温度的交互作用具有显著性。 相似文献
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微粉碎甘薯原料的生料发酵 总被引:1,自引:0,他引:1
采用糖化酶和酵母菌,对粗粉碎、微粉碎两种不同粒径的甘薯进行生料发酵,探讨微粉碎甘薯生料发酵的可行性;并通过正交试验,调查中温α-淀粉酶、糖化酶和酒精酶三种酶用量对微粉碎甘薯生料发酵影响的显著性。试验结果表明,微粉碎甘薯生料发酵的速率和酒精度均显著高于粗粉碎甘薯;初始pH在5.0~5.5的范围内,发酵效果最好;酒精酶对微粉碎甘薯生料发酵具有显著性影响,在中温α-淀粉酶10 u/g、糖化酶500 u/g和酒精酶0.2%的条件下生料发酵,最高酒精度为10.7%,其原料淀粉的转化率达到82.5%。由此可见,通过微粉碎,可实现甘薯的生料发酵。 相似文献
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生料酿酒酒曲配方的优化研究 总被引:4,自引:1,他引:4
通过正交试验确定生料酿酒酒曲的优化配方,并与市售生料酒曲作了对比,结果表明,市售生料曲发酵200g原料的酒精产量为64.328ml,而正交试验曲发酵200g原料的酒精产量是72.539ml,多产酒精8.211ml,且缩短发酵时间1天。试验曲的最佳理论配比为A2,BS,C3,D2,即糖0.6g(5万u/g),液化酶0.6g(1万u/g),蛋白酶0.1g(3万u/g),酶母1.2g(安琪),纤维素酶6g(200u/g)。 相似文献
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Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides. 相似文献
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John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium. 相似文献
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Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties. 相似文献
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Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials. 相似文献
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Yoko Uematsu Keiko Hirata Kumi Suzuki Kenji Iida Kazuo Saito 《Food Additives & Contaminants》2001,18(2):177-185
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol. 相似文献
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A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years. 相似文献
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M. S. Garcí a-Falc n J. Simal-G ndara S. T. Carril-Gonz lez-Barros 《Food Additives & Contaminants》2000,17(12):957-964
A simple, rapid and inexpensive method has been developed for the determination of benzo[a 相似文献
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H. J. Van Den Top A. Boenke P. A. Burdaspal J. Bustos H. P. Van Egmond T. Legarda A. Mesego A. Mourino W. E. Paulsch C. Salgado 《Food Additives & Contaminants》2001,18(9):810-824
This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance. 相似文献
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《肉类研究》2014,(2)
<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the 相似文献