发酵酒精中异丙醇的产生及分离研究

STUDY ON FORMATION AND SEPARATION OF 2-PROPANOL IN FERMENTED ETHANOL

〔目的〕寻找发酵酒精产生异丙醇的原因及规律及与乙醇分离的可能性,进而找到减少或排除酒精中异丙醇的工艺途径。〔方法〕利用毛细管柱气相色谱法对发酵酒精生产中不同发酵条件(菌种、时间)、不同原料以及成品管道内的异丙醇含量进行了跟踪,探讨了异丙醇/乙醇分离可能性。〔结果〕不同菌种、不同发酵时间未见异丙醇产生量发生变化;粮谷类和农副产品原料(发醇)未产生异丙醇,薯类原料则因不同产地而产生的异丙醇量不同;常规蒸馏后排废液中未检出异丙醇。〔结论〕异丙醇的产生量与发酵菌种、时间无关,与原料种类、即薯类原料及其种植地有关;常规蒸馏工艺不能排除酒精中的异丙醇。

The reason and principle of the formation of 2 - propanol in the production of fermented ethanol was seeked. The possibility of the separation of 2 - propanol from ethanol was found out. And a process design to decrease or eliminate 2 - propanol component in ethanol product was raised .2 - propanol contents were traced by capillary gas chromatography in the ethanol production under different fermentation conditions, such as bacterial species, fermentation time and feed stuffs, and were also traced in the product pipe of the ethanol plant by the same method. The possibility of 2 - propanol/ethanol separation was discussed. Various bacterial species and fermentation time had no effect on 2 - propanol content. No 2 - propanol was detected in the fermentation of grains and their agricultural byproducts. The content of 2 - propanol from the fermentation of tapioca varied according to the different planting areas. No 2 - propanol was detected in the waste liquid of normal distillation. Bacterial species and fermentation time had no effect on the content of 2 - propanol whereas feed stuff and its planting areas had. 2 - propanol can not be separated from ethanol by normal distillation.