| 发酵制备乙醇过程中气体成分的监测与调控 |
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| 引用本文： | 杨志岩,闫仲丽,姜玉倩,苗苗苗. 发酵制备乙醇过程中气体成分的监测与调控[J]. 天津科技大学学报, 2013, 0(4): 5-9 |
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| 作者姓名： | 杨志岩 闫仲丽 姜玉倩 苗苗苗 |
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| 作者单位： | 天津科技大学现代分析技术研究中心;天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 天津科技大学实验室基金(1188A312) |
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| 摘 要： | 为了达到利用腐烂葡萄生产乙醇的目的，通过气相色谱法对发酵过程中顶空气体成分进行分析．研究了气体成分变化对乙醇产生量的影响．实验表明：为了保证乙醇的增长趋势，必须在氧气和二氧化碳的相对含量比值小于2时，补加空气使氧气和二氧化碳的相对含量比值达到3．5左右．酿酒酵母BDX的生长期为7d，第5天补加空气调整顶空气体成分，第7天发酵液中乙醇的含量可以达到7％以上．
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| 关 键 词： | 腐烂葡萄 气相色谱 六通阀进样 顶空气体 乙醇 发酵液 |
Monitoring and Regulating Gas Components in the Process of Ethanol Preparation through Fermentation |
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| YANG Zhiyan;YAN Zhongli;JIANG Yuqian;MIAO Miaomiao. Monitoring and Regulating Gas Components in the Process of Ethanol Preparation through Fermentation[J]. Journal of Tianjin University of Science & Technology, 2013, 0(4): 5-9 |
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| Authors: | YANG Zhiyan YAN Zhongli JIANG Yuqian MIAO Miaomiao |
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| Affiliation: | YANG Zhiyan;YAN Zhongli;JIANG Yuqian;MIAO Miaomiao;Research Centre of Modern Analysis Technology,Tianjin University of Science & Technology;College of Food Engineering and Biotechnology,Tianjin University of Science & Technology; |
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| Abstract: | Headspace gas in the fermentation process was analyzed with gas chromatography to optimize the methods for ethanol production by fermentating fruit and vegetable waste. Influence of the gas composition on the ethanol production was analyzed. Experiments show that in order to produce as much ethanal as possible, when the relative ratio of oxygen to carbon dioxide is below 2, air should be added to make the relative ratio of oxygen to carbon dioxide up to about 3.5. The growing period of Saccharomyces cerevisiae BDX is 7 days. The ethanol content on the 7th day in the fermentation broth could be more than 7% when the air is supplied on the 5th day to adjust the headspace gas composition. |
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| Keywords: | rotten grapes gas chromatography six-wayvalve injection headspace gas ethanol fermentation broth |
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