蒸汽爆破预处理对山楂果渣组分及其酶解效果的影响

本文选取压力2.0、2.4 MPa,保压时间30 s,1、2、4 min,对山楂果渣进行蒸汽爆破预处理,探究不同蒸汽爆破预处理条件对山楂果渣组分、酶解效果及微观结构的影响。结果表明:蒸汽爆破预处理使山楂果渣的可溶性糖含量增加,纤维素含量减少;同时随着预处理条件强度的增加总黄酮提取量也呈增加趋势,在预处理条件为2.4 MPa、4 min时,总黄酮提取量达到最大为26.5 mg/g,是原物料的1.5倍;根据酶解糖化实验得出在蒸汽爆破预处理条件2.4 MPa、2 min,纤维素酶量为200 U/g时,山楂果渣酶解效果最好,酶解糖化率为42.0%,较原物料提高了0.392倍;通过电镜和X射线衍射仪扫描,发现蒸汽爆破预处理使山楂果渣微观结构变得松散,比表面积增大,纤维素结晶度降低。因此,蒸汽爆破是一种很有效的山楂果渣预处理方法,这为其开发利用提供了有效途径。

Effect of Steam Explosion Pretreatment on the Components and Enzymatic Hydrolysis of Hawthorn Pomace

In this paper,the pressure of 2.0,2.4 MPa and pressure holding time of 30 s,1,2 and 4 min were selected to conduct steam blasting pretreatment on hawthorn pomac,and to explore the influence of different steam blasting pretreatment conditions on components,enzymatic hydrolysis effect and microstructure of hawthorn pomac. The results showed that the steam explosion pretreatment increased the soluble sugar content and decreased the cellulose content of hawthorn pomace. At the same time,the total flavonoid extraction increased with the increase of pretreatment conditions. The pretreatment conditions were 2.4 MPa and 4 min.The total flavonoid extraction amount reached 26.5 mg/g,which was 1.5 times of the original material. According to the enzymolysis saccharification experiment,when the steam explosion pretreatment conditions were 2.4 MPa,2 min and the cellulase amount was 200 U/g,hawthorn pomace had the best enzymatic hydrolysis effect,and the enzymatic saccharification rate was 42.0%,which was 0.392 times higher than that of the original materials. Scanning by electron microscopy and X-ray diffractometry found that the steam explosion pretreatment made the hawthorn pomace microstructure loose. The surface area increases and the crystallinity of the cellulose decreases. Therefore,steam explosion is a very effective pretreatment method for hawthorn pomace,which provides an effective way for its development and utilization.