《食品工业》2023年第44卷第1期22工艺技术超声波协同离子液体预处理对酒糟纤维素酶解的影响雷玉立1，曾凯1，龙艳1，范春泉3，金建1*，陈文浩21.西南科技大学生命科学与工程学院（绵阳621010）；2.固态发酵资源利用四川省重点实验室（宜宾644000）；3.西南科技大学经济管理学院（绵阳621010）摘要酿酒酒糟由于富含纤维素而导致其在生物体内的利用率低,试验探究了超声波协同离子液体预处理对酒糟纤维素酶解效果的影响。根据前期的研究结果,采用单因素试验和正交试验对超声波工作条件进行参数优化,得出最优工艺条件:超声波功率密度333W/L、超声波处理温度55℃、超声波处理时间15min、超声波工作间歇比5∶2(s/s)。经此条件处理,酒糟纤维素酶解转化率能达到12.05%,与单一超声波处理、单一离子液体预处理和不做任何处理的相比,转化率分别提高114.4%,11.2%和190.4%。试验结果可为酒糟纤维素的高值化利用提供新方法。关键词离子液体;超声波;酒糟;纤维素;酶解EffectsofUltrasonicCombinedwithIonicLiquidPretreatmentontheEnzymolysisofCelluloseDerivedfromDistiller’sGrainsLEIYuli1,ZENGKai1,LONGYan1,FANChunquan3,JINJian1*,CHENWenhao21.SchoolofLifeScienceandEngineering,SouthwestUniversityofScienceandTechnology(Mianyang621000);2.Solid-StateFermentationResourceUtilizationKeyLaboratoryofSichuanProvince(Yibin644000);3.SchoolofEconomicsandManagement,SouthwestUniversityofScienceandTechnology(Mianyang621000)AbstractTheutilizationofdistiller’sgrainsisverylowinvivoduetoitsabundantcontentofcellulose.Theeffectsofultrasoniccombinedwithionicliquidpretreatmentontheenzymolysisofdistiller’sgrainscellulosewerestudiedinordertoimprovetheutilizationofcelluloseinthepresentstudy.Basedonourpreviousresults,theeffectsofultrasonicpretreatmentconditionsontheenzymatichydrolysisofdistiller’sgrainscellulosewasoptimizedbysingle-factorexperimentsandorthogonalexperiments.Theresultsshowedthattheoptimumultrasoundpretreatmentconditionwasultrasonicpowerdensityof333W/L,temperatureof55℃,timeof15minandintermittentratioof5︰2(s/s),underwhichtheconversionrateofdistiller’sgrainscellulosewas12.05%.Comparedwiththeultrasoundtreated,theionicliquidtreatedandtheuntreatedsamplesunderthesameenzym...
