期刊论文

Study on Separation of Purple Pigment fromα-Amylase Enzymatic Hydrolyzate of Purple Sweet Potato and Production of Ethanol with the Sugar Liquid by Fermentation

中文

食品工业科技

1002-0306

2019

40

9

184-188

10.13386/j.issn1002-0306.2019.09.032

本校为第一机构

本文综合利用紫甘薯资源,同时获得紫色素和糖液,糖液发酵制备乙醇。以大孔树脂分离紫甘薯α-淀粉酶酶解液后获得紫色素与糖液,考察氮源种类与添加量、酵母接种量、发酵时间对糖液发酵产乙醇含量的影响,通过正交实验优化糖液发酵生产乙醇工艺。实验结果表明,紫甘薯酶解液经HPD400型大孔树脂分离,紫色素的色价(E1 cm1%)达到86.3（波长为530 nm）,糖液中总糖含量达到55.5 mg/L;（NH4）2SO4作为发酵氮源,（NH4）2SO4添加量为3.0 g/100 mL、酵母接种量为1.5 mL、发酵时间为7 d,可得到13.0%vol乙醇。此方法获得了紫甘薯色素,副产物糖液发酵可生产乙醇,为紫甘薯的综合利用提供了思路。

In this paper,purple sweet potato resources were comprehensively utilized,purple pigment and sugar liquid were extracted at the same time,and sugar liquid was further fermented to prepare ethanol.The purple pigment and sugar liquid from purple sweet potatoα-amylase hydrolysate separated by macroporous resin,the effects of kinds and amounts of nitrogen source,yeast dosage and fermentation time on producing ethanol by fermentation of sugar liquid were investigated and optimized the process of ethanol production by sugar fermentation through orth...