糠醛与5-羟甲基糠醛对苹果酸发酵抑制的耐受性探究毕业论文垂.docxVIP

合肥师范学院本科生毕业论文（设计） PAGE   PAGE \* ROMAN \* MERGEFORMAT III 装 订 线 本科生毕业论文（设计） 题目：糠醛与5-羟甲基糠醛对苹果酸发酵抑制的耐受性探究  摘 要 本论文探究酸解小麦麸皮中产生的糠醛与5-羟甲基糠醛对苹果酸发酵抑制的耐受性。通过活性炭对小麦麸皮酸解液脱毒，研究活性炭浓度、温度和时间对酸解液中糠醛、5-羟甲基糠醛脱毒处理效果，发现在活性炭含量为1%、30℃、30 min条件下脱毒效果最优。以葡萄糖为碳源，添加不同浓度的糠醛与5-羟甲基糠醛进行苹果酸发酵，发现它们对苹果酸发酵的抑制作用与其浓度呈正相关。对小麦麸皮酸解液脱毒后，可以大量减少其中糠醛与5-羟甲基糠醛的含量，减小其对小麦麸皮发酵产生苹果酸的抑制作用。 关键词：小麦麸皮 糠醛 5-羟甲基糠醛 活性炭 苹果酸  ABSTRACT This paper explored furfural and 5-HMF which is produced by the acid solution of wheat bran for malic acid fermentation inhibition tolerated. Detoxification on wheat bran acid solution by activated carbon, activated carbon concentration, temperature and time on the acid hydrolysate toxic treatment removal effect offurfural, 5-HMF, find the optimal detoxification effect is under the condition of activated carbon content of 1%, 30 ℃, 30 min. With glucose as carbon source, the effects of different concentrations of furfural and 5-HMF malic acid fermentation, found their inhibitory effect on malic acid fermentation was positively correlated with concentration. The wheat bran acidsolution for detoxification, can greatly reduce the content of furfural and 5-HMF, reduced inhibition which produces malic acid fermentation of wheat bran. Key words: Wheat bran Furfural 5-HMF Activated carbon Malic acid 目 录  TOC \o 1-2 \h \z \u  HYPERLINK \l _Toc388384733 1 引 言  PAGEREF _Toc388384733 \h 2  HYPERLINK \l _Toc388384734 1.1本课题的目的及意义  PAGEREF _Toc388384734 \h 2  HYPERLINK \l _Toc388384735 1.2国内外发展状况  PAGEREF _Toc388384735 \h 2  HYPERLINK \l _Toc388384736 2 材料和方法  PAGEREF _Toc388384736 \h 2  HYPERLINK \l _Toc388384737 2.1实验材料与试剂  PAGEREF _Toc388384737 \h 2  HYPERLINK \l _Toc388384738 2.2实验用具与设备  PAGEREF _Toc388384738 \h 2  HYPERLINK \l _Toc388384739 2.3实验方法  PAGEREF _Toc388384739 \h 2  HYPERLINK \l _Toc388384740 3 结果与分析  PAGEREF _Toc388384740 \h 2  HYPERLINK \l _Toc388384748 3.1小麦麸皮酸解液中糠醛与5-羟甲基糠醛含量测定  PAGEREF _Toc388384748 \h 2