食品工业科技Issue(1)：207-209,212,4.
微波固体酸联合水解棉籽壳制备还原糖的研究
Preparation of reducing sugar via synergistic hydrolysis cotton seed hull with microwave and solid acid
摘要
Abstract
Reducing sugar was made from cotton seed hull via synergistic hydrolysis with microwave and solid acid. The effects of microwave power, amount of solid acid, hydrolysis time, temperature and liquid-solid mass ratios on the reducing sugar yield were discussed. A quadratic regression model was founded with response surface methodology,and the process was optimized. The result showed that the reducing sugar yield was 62.49％ as the microwave power was 461.91W, amaunt of solid acid was 6.46％,time was 2.99h,temperature was 100℃,liquid-solid mass ratios was 18:1.关键词
还原糖得率/微波辐射/固体酸/响应面法分析分类
资源环境引用本文复制引用
余先纯,孙德林,李湘苏..微波固体酸联合水解棉籽壳制备还原糖的研究[J].食品工业科技,2011,(1):207-209,212,4.基金项目
湖南省教育厅科技项目(08D124). （08D124）
