| 题名 | 盐肤木果实汽爆处理及其高值化利用的研究 |
| 作者 | 陈国忠 |
| 学位类别 | 博士 |
| 答辩日期 | 2010-11-25 |
| 授予单位 | 中国科学院研究生院 |
| 导师 | 陈洪章 |
| 关键词 | 汽爆处理 盐肤木果实 提取动力学 脱糖苷 分步收集 |
| 其他题名 | Study on high-value utilization of sumac fruits using steam explosion treatment |
| 学位专业 | 生物化工 |
| 中文摘要 | 盐肤木是一种野生药用油脂植物，其果肉与壳一体、粒径较小，不适合套用现有的农作物油脂提取加工工艺，因此尽管果实产量每年达数百万吨，但是至今尚未得到合理有效的开发利用。论文采用汽爆技术对盐肤木果实进行预处理，对比分析油脂和黄酮的提取过程，并进行提取动力学研究，以建立最佳提取工艺，然后将提取剩余物热解转化，分步收集制备生物油，最后对盐肤木产业化开发路线进行探索和技术经济分析。通过上述研究得到以下结果： (1) 研究了汽爆处理对于盐肤木果实宏观和微观结构的影响。经过优化，在饱和蒸汽压1.5MPa处理5min条件下，盐肤木果实平均粒径从原料的2.67mm减小为0.67mm；电镜观察表明物料表面微孔增加，其堆积密度减小至250kg/m3，约为原料的53%；汽爆处理后湿磨至0.2mm比直接湿磨节约时间11min，能耗减少25%。 (2) 对盐肤木果实油脂进行了提取动力学研究和理化性质分析。动力学研究表明，1.5MPa处理5min的汽爆料提油率最高，在提取100 min时达到92%，比未处理原料提高了约4倍。在采用的3个模型中，Patricelli模型与实验数据的拟合度较高，整个提取过程可以分为快速扩散和慢速扩散2个阶段，汽爆使得提取过程从慢速扩散为主转变为快速扩散为主，有效扩散率比未处理料提高了3倍以上，达到19.88×10-13 m2s-1。油脂理化性质的分析结果表明，汽爆(1.5MPa/5min)盐肤木果实油脂具有比对照组更低的酸值 (5.1 vs. 6.7 mg KOH/g oil)和更高的亚油酸含量(51.30% vs. 47.78%)。 (3) 研究了盐肤木果实黄酮的提取条件以及汽爆对黄酮苷的脱糖苷作用。结果表明，当汽爆条件为200℃维持5min时，提取平衡时间为20min，黄酮提取率达到19.65mg/g，比未处理料提高了8倍。在汽爆过程中，盐肤木果实黄酮主要类型槲皮苷(槲皮素-3-O-鼠李糖苷)的糖苷键水解断裂，转化为槲皮素，在200℃处理5min条件下转化率可达84.51%。 (4) 设计了盐肤木果渣热解分步收集制备生物油的方法。采用定时分步收集和梯度升温分步收集方法，分别制备得到了含水量为44.79%和15.93%的生物油，以及其它不同组成的热解产物，为高效利用生物油中多种有机成分提供了有利条件。 (5) 综合上述相关研究，从技术经济角度，比较分析了几种盐肤木资源生态产业化开发的工艺路线，建立了盐肤木果实汽爆-提取-热解组合的生态产业链技术体系。以年处理3万吨盐肤木果实计算，分别生产盐肤木果油4500吨、黄酮420吨、生物油8400吨和活性炭6000吨，年利润可达4200万元以上，1年半即可收回投资成本，具有良好的应用前景。 |
| 英文摘要 | Sumac fruits are small oil drupes with a hard endocarp, and the traditional oil extraction process used for crops is not applicable directly for them. Thus, millions of tons of sumac fruits are produced annually in China, but this yield has yet to be exploited commercially. In this study, steam-explosion pretreatment (SEP) was used in the processing of sumac fruits. The extraction of oil and flavonoid compounds from sumac fruits was studied. Kinetics was used to determine the optimal conditions of extraction. The residue was then pyrolysised to produce bio-oil through step-colletion. Finally, economic evaluation was analyzed for the industrial development of sumac fruits. The following principal results were obtained. (1) The effects of steam explosion on macro- and micro-structure of sumac fruits were studied. The average particle size was reduced from 2.67 mm to 0.67 mm after explosion under the optimal condition of steam pressure 1.5 MPa for 5 min. Electron microscopy showed that fissures and micropores formed on the fruits. The packing density was reduced to 250kg/m3, about 53% of raw fruits. With steam explosion pretreatment, 11 min and 25% of energy could be saved when sumac fruits were milled to 0.2 mm. (2) The extraction kinetics and properties of sumac fruit oil were studied. The kinetics of the extraction process indicated that under optimal conditions (steam pressure 1.5 MPa and residence time 5 min), the oil yield at equilibrium increased to 92% after extraction for 100 min, approximately 4-fold higher than that of the raw sample. Better fits were observed between the experimental data and the mathematical model of Patricelli among the three models used in this study, indicating that the extraction involved two processes: fast diffusion and slow diffusion. Steam explosion increased the fast diffusion stage equilibrium level, meanwhile decreased the slow diffusion stage equilibrium level. The values of effective diffusivity reached 19.88×10-13 m2s-1, more than 3-fold higher than that of the raw sample. In addition, the acidity of the extracted oil decreased (5.1 vs. 6.7 mg KOH/g oil) and linoleic acid content increased (51.30% vs. 47.78%) after steam explosion under 1.5 MPa for 5 min. (3) The effects of steam explosion on the extraction and deglucosidation of flavonoids from sumac fruits were studied. The flavonoid yield of sumac fruits steam-exploded at 200 °C for 5 min reached the maximum of 19.65 mg/g dry weight at 20 min, which was about 8-fold higher than that of the raw sample. In addition, quercitrin (quercetin-3-O-rhamnoside), the dominant flavonoid in sumac fruits, was deglycosylated and converted into quercetin by steam explosion. The conversion ratio was 84.51% under the steam explosion condition of 200 °C for 5 min. (4) A novel pyrolysis method was designed to pyrolysis sumac fruits residue for producing bio-oil by step-collection. Using time-step-collection and temperature-step-collection, bio-oil with water content of 44.79% and 15.93% was produced, respectively. Some products with different component were also prepared except for the low water content bio-oil. This is favorable for the efficient use of a variety of organic ingredients in bio-oil through following refining processes. (5) Taking these studies, several industrial lines were analyzed and compared through the economic evaluation. Combining steam-explosion, extraction and pyrolysis, a technological system of ecological industry chain for sumac fruits was established. With annual handling capacity of 30,000 tons of sumac fruits, more than 42 million yuan annual profit could be obtained by producing sumac fruit oil 4,500 tons, 420 tons of flavonoids, 8,400 tons of bio-oil and 6,000 tons of activated carbon. The investment cost could be recovered in one and a half years. This system has a good industrial prospect. |
| 语种 | 中文 |
| 公开日期 | 2013-09-22 |
| 页码 | 125 |
| 内容类型 | 学位论文 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/1629]  |
| 专题 | 过程工程研究所_研究所（批量导入） |
| 推荐引用方式 GB/T 7714 | 陈国忠. 盐肤木果实汽爆处理及其高值化利用的研究[D]. 中国科学院研究生院. 2010. |
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