紫甘薯α-淀粉酶酶解液中紫色素的分离与糖液发酵生产乙醇的研究
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摘要
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(E_(1 cm)~(1%))达到86.3(波长为530 nm),糖液中总糖含量达到55.5 mg/L;(NH_4)_2SO_4作为发酵氮源,(NH_4)_2SO_4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 potato α-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 orthogonal experiment. The results showed that the purple sweet potato enzymatic hydrolysate was separated by HPD400 macroporous resin. The color value of purple pigment was E_(1 cm)~(1%)=86.3(at 530 nm)and the content of total sugar in solution was 55.5 mg/L.(NH_4)_2SO_4 as nitrogen source with a dosage of 3.0 g in 100 mL sugar solution,the yeast of 1.5 mL and the fermentation time of 7 day. Under the conditions,an ethanol solution with 13.0%vol concentration was obtained. In the process,purple sweet potato pigment was obtained and ethanol was also got by fermentation of the by-product sugar solution,which provides a reference for comprehensive utilization of purple sweet potato.
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 potato α-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 orthogonal experiment. The results showed that the purple sweet potato enzymatic hydrolysate was separated by HPD400 macroporous resin. The color value of purple pigment was E_(1 cm)~(1%)=86.3(at 530 nm)and the content of total sugar in solution was 55.5 mg/L.(NH_4)_2SO_4 as nitrogen source with a dosage of 3.0 g in 100 mL sugar solution,the yeast of 1.5 mL and the fermentation time of 7 day. Under the conditions,an ethanol solution with 13.0%vol concentration was obtained. In the process,purple sweet potato pigment was obtained and ethanol was also got by fermentation of the by-product sugar solution,which provides a reference for comprehensive utilization of purple sweet potato.
引文
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[21]钟坤,谭德冠,孙雪飘,等.木薯淀粉生料发酵生产酒精研究[J].中国农学通报,2014,30(6):119-123.
[2]肖海峻,施鹏飞,杨新建,等.甘薯紫色素及提取技术研究进展[J].食品研究与开发,2014,35(19):137-140.
[3]胡林子,马永全,于新.紫甘薯色素抗菌与抗氧化作用研究进展[J].食品工业科技,2011,32(2):389-392.
[4]肖素荣,李京东.新型天然色素-紫甘薯色素[J].中国食物与营养,2009(6):29-31.
[5]Khoo,Azlan,Tang,et al.Anthocyanidins and anthocyanins:colored pigments as food,pharmaceutical ingredients,and the potential health benefits[J].Taylor &Francis,2017,61(1):1-21.
[6]陈娟,唐建,宋锐,等.紫甘薯新品种内渝紫2号[J].中国蔬菜,2017(3):101-102.
[7]余燕影,王杉,曹树稳,等.川山紫薯色素提取分离及主要组成成分分析[J].食品科学,2004(11):167-170.
[8]胡梦琳,杨甲甲,代涛,等.紫薯色素两种提取方法的比对研究[J].食品科学,2011,32(6):247-249.
[9]昝立峰,李丹花,殷春燕,等.大孔吸附树脂分离纯化紫甘薯色素的动力学分析[J].江苏农业科学,2018,46(10):199-202.
[10]洪镭,刘亚鸥.紫甘薯研究综述[J].吉林农业,2010(6):140.
[11]潘颉,代刚,王晓云,等.紫甘薯红色素及淀粉一体化提取方法研究[J].云南化工,2017,44(4):41-43.
[12]张明,王燕.紫甘薯酒发酵工艺研究[J].酿酒科技,2011,206(8):53-56.
[13]洪秀景.紫甘薯酒发酵工艺研究[D].成都:四川农业大学,2013.
[14]张杨波,李蕾,李霞,等.α-淀粉酶酶解紫甘薯糖化效果及色素提取的研究[J].中国酿造,2016,35(4):145-148.
[15]刘艳杰,张健,宋晓秋.大孔树脂纯化紫薯花色苷的研究[J].上海应用技术学院学报(自然科学版),2012,12(1):13-17.
[16]中华人民共和国国家卫生健康委员会.GB/T5009.48-2003 蒸馏酒与配制酒卫生标准的分析方法[S].2003.
[17]王蓬际.氮源及无机盐对酒精发酵的影响[J].酿酒,2005(4):31-33.
[18]武运,杨海燕,冯罄,等.库尔勒香梨果酒酿造工艺研究[J].食品工业科技,2008(12):148-149,152.
[19]柯善恢,伍时华,张健,等.氮源对酿酒酵母GJ2008不同糖浓度甘蔗汁酒精分批发酵的影响[J].中国酿造,2016,35(5):31-36.
[20]刘兴艳.低pH对酿酒酵母酒精发酵的影响及酵母应答酸胁迫机制初探[D].北京:中国农业大学,2015.
[21]钟坤,谭德冠,孙雪飘,等.木薯淀粉生料发酵生产酒精研究[J].中国农学通报,2014,30(6):119-123.
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