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中国精品科技期刊2020
何晨雨, 顾正彪, 程力, 李兆丰, 洪雁. 马铃薯渣制备微晶纤维素的工艺研究[J]. 食品工业科技, 2015, (08): 230-234. DOI: 10.13386/j.issn1002-0306.2015.08.040
引用本文: 何晨雨, 顾正彪, 程力, 李兆丰, 洪雁. 马铃薯渣制备微晶纤维素的工艺研究[J]. 食品工业科技, 2015, (08): 230-234. DOI: 10.13386/j.issn1002-0306.2015.08.040
HE Chen-yu, GU Zheng-biao, CHENG Li, LI Zhao-feng, HONG Yan. Preparation of microcrystalline cellulose from potato pulp[J]. Science and Technology of Food Industry, 2015, (08): 230-234. DOI: 10.13386/j.issn1002-0306.2015.08.040
Citation: HE Chen-yu, GU Zheng-biao, CHENG Li, LI Zhao-feng, HONG Yan. Preparation of microcrystalline cellulose from potato pulp[J]. Science and Technology of Food Industry, 2015, (08): 230-234. DOI: 10.13386/j.issn1002-0306.2015.08.040

马铃薯渣制备微晶纤维素的工艺研究

Preparation of microcrystalline cellulose from potato pulp

  • 摘要: 以马铃薯淀粉加工的主要副产物——湿马铃薯渣为原料,研究直接制备微晶纤维素的方法。首先采用氢氧化钠脱除半纤维素,再使用酸性亚氯酸钠法脱除木质素,最后使用稀酸处理来去除残留的淀粉,同时降解纤维素得到微晶纤维素。该工艺针对马铃薯渣的组分特征和物料特性,采用一步酸解法直接制备微晶纤维素,无需预先制备粗纤维素,将前处理除去淀粉和降解纤维素的步骤合并,简化了工艺流程,提高了处理效率和资源利用效率,同时对所得微晶纤维素的品质无明显影响。根据单因素实验以及正交优化实验结果,酸解的最佳实验条件为:盐酸浓度为10%,酸解时间为120min,酸解温度为95℃,料液比为1∶2。 

     

    Abstract: This paper used potato pulp which was the main by-products during potato starch processing as raw material for preparing microcrystalline cellulose. First,sodium hydroxide was used to remove hemicellulose,then acid sodium chlorite was used to remove lignin,finally dilute hydrochloric acid was used to remove residual starch,and hydrolyze cellulose to microcrystalline cellulose(MCC). Compared with traditional methods,preparation of microcrystalline cellulose by one-step acid hydrolysis could omit the step of preparation of crude fiberand pre-processing to removing starch by acid hydrolysis. By simplify the preparation process of potato pulp MCC,production and utilization efficiency could be enhanced. The optimal condition which was explored through single factors and orthogonal experiments was as follows:hydrochloric acid concentration of10%,acid hydrolysis time of 120 min,acid hydrolysis temperature of 95℃,solid-liquid ratio of 1∶2.

     

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