摘 要：目前，我国的餐饮废弃生物质资源产量高且资源利用率又低，对其中的有效成分进行转化加工生产生物能源，在缓解资源紧张、能源短缺等方面具有重要的意义。本研究选取馒头和米饭作为材料，通过H2SO4梯度预处理，研究二者降解转化规律。93299

米饭中的水分、淀粉含量高于馒头，其差值较大，无机盐与可溶性糖含量较低，且差异较小。馒头的淀粉酶水解率为57%，明显高于米饭的42。3%；H2SO4预处理可以有效降解馒头中的淀粉，提高淀粉总水解效率，但对米饭效果不显著；米饭和馒头由于材料之间差异，在不同浓度H2SO4处理时会体现出产糖效率差异性，材料间产糖效率的趋势随硫酸浓度的升高没有较大变化；低浓度H2SO4处理时总糖产率低于馒头，提高酸的浓度对于淀粉溶解作用会增加，硫酸预处理可以提高米饭和馒头总产糖率，但效果不明显。

毕业论文关键词： 生物能源，餐饮废弃物，硫酸预处理，淀粉

Abstract: At present, China's catering waste biomass resources, high yield and resource utilization rate is low, the effective components of the transformation of production of bio energy, to alleviate resource shortage, energy shortage has important significance。 This study selected Steamed Buns and Steamed Rice as material, through the pretreatment of H2SO4 gradient, two degradation the law。

The content of water and starch in rice is higher than that of steamed bread, and the difference between them is high。 The content of inorganic salt and soluble sugar is low, and the difference is small。The amylase hydrolysis rate of steamed bread was 57%, which was significantly higher than that of 42。3% of rice。H2SO4 pretreatment can effectively degrade starch in steamed bread and improve the total hydrolysis efficiency of starch, but the effect of rice is not significant。Rice and steamed bread due to differences between the materials, in different concentrations of H2SO4 treatment will reflect the difference in production efficiency of sugar, sugar production efficiency of the trend of the material with the increase in sulfuric acid concentration has not changed much。When the low concentration H2SO4 was treated, the total sugar yield was lower than that of the steamed bread, and the increase of the acid concentration would increase the solubility of starch。 The pretreatment of sulfuric acid could increase the total sugar production rate of rice and steamed bread, but the effect was not obvious。

Keywords: Bio energy, Catering waste, Sulfuric acid pretreatment, Starch 

目录

1  前言 3

1。1  生物质能 3

1。2  城市废弃物生物质资源现状 6

1。3  餐饮废弃物现状及特性 6

1。4  资源再利用方法 8

1。5本研究的目的和意义 9

2  实验方法 10

2。1  材料收集 10

2。2  生物质成分测定 10

2。3 H2SO4梯度预处理 11

2。4  DNS测定还原糖 11

3  结果与分析 13

3。1  葡萄糖标准曲线 13

3。2  米饭和馒头主要成分 13 餐饮废弃物生物法水解制备单糖的研究:http://www.youerw.com/huaxue/lunwen_201117.html