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| 营养盐对能源甜菜酒精发酵的影响 | |
| 引用本文： | 史淑芝,程大友,鲁兆新,徐德昌,马凤鸣,代翠红,罗成飞.营养盐对能源甜菜酒精发酵的影响[J].中国甜菜糖业,2009(3):15-17. |
| 作者姓名： | 史淑芝 程大友 鲁兆新 徐德昌 马凤鸣 代翠红 罗成飞 |
| 作者单位： | 1. 东北农业大学农学院,黑龙江,哈尔滨,150030;哈尔滨工业大学食品科学与工程学院,黑龙江,哈尔滨,150090 2. 哈尔滨工业大学食品科学与工程学院,黑龙江,哈尔滨,150090 3. 东北农业大学农学院,黑龙江,哈尔滨,150030 |
| 基金项目： | 农业部寒地作物生理生态重点开放实验室开放基金，国家科技部专项基金 |
| 摘 要： | 利用正交设计法对在能源甜菜酒精发酵过程中起重要作用的5种营养盐进行研究，结果表明：试验因素所起作用顺序为：KH2PO4〉（NH4）2SO4〉CaCl2〉KH2P04×过磷酸钙〉MgSO4〉过磷酸钙，优化后营养盐的添加量分别为（NH4）2SO4：1g／L、MgSO4：10g／L、KH2PO4：10g／L、CaCL2：10g／L、过磷酸钙：10g／L。营养盐KH2PO4与过磷酸钙之间有较强的交互作用，且达显著水平。营养盐添加对不同底物状态产生效果不同，适宜的添加量时甜菜汁比甜菜糊的酒精转化率高。 |
| 关 键 词： | 能源甜菜 酒精发酵 营养盐 正交设计 酒精转化率 |
Effect of nutrient salts to alcohol fermentation of energy beet |
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| SHI Shu-zhi,CHENG Da-you,LU Zhao-xin,XU De-chang,MA Feng-ming,DAI Cui-hong,LUO Cheng-fei.Effect of nutrient salts to alcohol fermentation of energy beet[J].China Beet & Sugar,2009(3):15-17. | |
| Authors: | SHI Shu-zhi CHENG Da-you LU Zhao-xin XU De-chang MA Feng-ming DAI Cui-hong LUO Cheng-fei |
| Affiliation: | SHI Shu- zhi, CHENG Da- you, LU Zhao- xin ,XU De- chang, MA Feng- ming , DAI Cui - hong, LUO Cheng - fei ( 1. College of Agriculture, Northeast Agricultural University, Harbin, 150030, China ; 2. School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China) |
| Abstract: | Five nutrient salts were studied by orthogonal design method, which took an important action in alcohol fer- mentation of energy beet.The resuh showed that nutrient salts did in the order： KH2P04 〉 （NH4）2SO4 〉 CaCL2 〉 KH2PO4 x Ca3（PO4）2 〉 MgSO4 〉 Ca3（PO4）2,added nutrient salts optimized were （NH4）2S04 ： 1 g/L,MgSO4：10 g/L, KH2PO4：10 g/L,CaCL2： 10 g/L,Ca3（PO4）2： 10 g/L.There were strong interaction between KH2PO4 and Ca3（PO4）2, and the interaction was significant. Added nutrient salts produced the different effect with the different substrate state, the alcohol translating ratio of beet juice was higher than beet pulp＇ s. |
| Keywords: | energy beet alcohol fermentation nutrient salt orthogonal design alcohol translating ratio |
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