摘要：为了加速餐厨废弃物的降解及提高其资源化程度，利用厨余垃圾的组成特点及蛋白 酶、脂肪酶、α-淀粉酶、糖化酶及纤维素酶的酶学性质作用特点，本课题研究了上述五 种酶的最佳添加量、作用温度、作用时间。以加酶前后厨余垃圾中的蛋白质、脂肪及还原 糖含量的差值大小为指标，采用单因素实验确定了蛋白酶、脂肪酶、α-淀粉酶、糖化酶 及纤维素酶的最优添加量按每克厨余垃圾分别为 50U/g、155U/g、10U/g、150U/g、45U/g。 在此基础上，再以以上五种酶为配方组成复合酶。调整优化复合酶的添加量及作用条件。 研究结果表明，蛋白酶、脂肪酶、α-淀粉酶、糖化酶及纤维素酶的最优添加量按每克厨 余垃圾分别为 50U/g、155U/g、10U/g、155U/g、50U/g，最佳作用温度为 50℃，最佳作用 时间为 1h。本课题研究的复合酶预处理的方案能有效提高餐厨垃圾的降解效率。 66306

毕业论文关键词：餐厨废弃物；复合酶；添加量；温度；时间  

Harmless Pretreatment of Kitchen Waste

Abstract: In order to improve the degradation efficiency of kitchen waste, combined with the characteristics of kitchen waste and the characteristics of protease, lipase, α-amylase, glucoamylase and cellulase, this study studied the most Good addition, the role of temperature, the role of time. The optimal addition of protease, lipase, α-amylase, glucoamylase and cellulase was determined by single factor experiment. The optimal combination of protein, fat and reducing sugar content in kitchen waste was used as an index. The amount of per gram of kitchen waste were 50U / g, 155U / g, 10U / g, 150U / g, 45U / g. On the basis of this, the compound experiment was used to optimize the dosage and the conditions of the compound enzyme. The

results showed that the optimal dosage of protease, lipase, α-amylase, glucoamylase and cellulase was 50U / g, 155U / g, 10U / g, 155U / g, 50U / g, the best effect temperature is 50  ℃, the best action time is 1h.

In this study, the compound enzyme pretreatment program can effectively improve the degradation efficiency of food waste.

Key words: kitchen waste; compound enzyme addition; temperature;time

目 录

1.绪论 1

1.1 本课题国内外的发展概况以及存在的问题 1

1.1.1 餐厨废弃物概述 1

1.1.2 国内外餐厨废弃物处理现状 2

1.2 本课题的研究目的和意义 5

1.3 本课题主要研究内容 5

2.实验材料和方法 7

2.1 实验材料及测定方法 7

2.1.1 材料 7

2.1.2 实验器材与设备 7

2.1.3 蛋白质的测定方法 7

2.1.4 脂肪的测定方法 7

2.1.5 还原糖的测定方法 8

2.2 实验方法 8

2.2.1 脂肪酶添加量单因素实验 8

2.2.2 蛋白酶添加量单因素实验 8

2.2.3 糖化酶酶添加量单因素实验 9

2.2.4α-淀粉酶添加量单因素实验 9

2.2.5 纤维素酶添加量单因素实验 10

2.2.6 复合酶添加量优化实验