甘蔗渣乙醇化预处理方法比较

用稀硫酸、氢氧化钠及超声波辅助碱法对甘蔗渣进行乙醇化预处理，研究酸、碱的质量分数、温度、时间、质量浓度对甘蔗渣预处理的影响.在硫酸质量分数为0.8%、质量浓度为1∶25（g/mL）、温度为135 ℃ 的条件下反应4 min，经酶水解后糖质量分数为17.81%（g/g）；在氢氧化钠质量分数为9%、质量浓度为1∶8（g/mL）、温度为40 ℃的条件下反应15 min，经酶水解后糖质量分数为14.50%（g/g）；超声波能够强化甘蔗渣碱预处理，处理液经酶水解后的糖质量分数达18.65%（g/g）.

Comparative Study on Methods of Dretreating Bagasse by Ethanol

Bagasse is pretreated by sulphuric acid,sodium hydroxide and alkalinity with supplementary of ultrasonic ware.The effects of different concentration,solid-liquid ratio,different temperature and processing time on pretreatment are studied.With the mass fraction of the sulphuric acid 0.8%,the ratio of liquid to material (g/mL)1∶25,and the temperature 135 ℃ for 4 min,sugar content hydrolyzed by enzyme reaches 17.81% (g/g).With concentration with the mass fraction of the sodium hydroxide 9%,the ratio of liquid to material (g/mL)1∶8,and the temperature  40 ℃ for 15 min，the sugar content hydrolyzed by enzyme achieves 14.50% (g/g).Ultrasonic wave can strengthen the bagasse alkali pretreatment  and the sugar content hydrolyzed by enzyme is 18.65%(g/g).