竹子热水预抽提过程中糖组分溶出规律的研究

本文研究了不同工艺条件下竹子热水预抽提过程中主要的糖类组分溶出率、总糖和戊糖占抽提液中固形物的比例及糠醛（F）、羟甲基糠醛（HMF）的生成随H因子的变化规律。结果表明,为了获取最大量的糖、减少F和HMF的生成量,H因子的对数值应控制在3.2—3.4的范围内;同时发现,在获得相同最大量糖的前提下,热水预抽提的最高温度不应超过160℃。当H因子的对数值低于此范围,糖的溶出率较低;超过此范围,部分糖降解生成F和HMF,总糖占抽提液固形物的比例和糖组分溶出率下降;与此同时,在总糖溶出率达到最大值时,相同H因子作用下,温度超过160℃导致糖降解生成的F和HMF增多。

Study on Dissolving Rules of Saccharides during Hot-Water Pre-extraction of Bamboo

The paper studied on the relationships between H–factor and dissolving rates of main saccharides, ratio of total saccharides and pentose to total solid, and concentration of furfural(F) and hydroxymethylfurfural(HMF) in hot-water pre-extracted liquor of bamboo under different conditions. It is shown that the pre-extracting reaction should be terminated as Log(H–factor) reached 3.2 to 3.4, and the maximum temperature should not be higher than 160℃. Smaller Log(H–factor) result in lower dissolving rates of saccharides. Larger Log(H–factor) would lead to more conversion from saccharides to F and HMF, and decline of dissolving rates of saccharides and ratio of total saccharides to total solid. Meanwhile, more conversion from saccharides to F and HMF would happened, as the maximum temperature higher than 160℃ at the same dissolving rate of saccharides and equal H–factor.