摘要
利用正交设计法对在能源甜菜酒精发酵过程中起重要作用的5种营养盐进行研究，结果表明：试验因素所起作用顺序为：KH2PO4〉（NH4）2SO4〉CaCl2〉KH2P04×过磷酸钙〉MgSO4〉过磷酸钙，优化后营养盐的添加量分别为（NH4）2SO4：1g／L、MgSO4：10g／L、KH2PO4：10g／L、CaCL2：10g／L、过磷酸钙：10g／L。营养盐KH2PO4与过磷酸钙之间有较强的交互作用，且达显著水平。营养盐添加对不同底物状态产生效果不同，适宜的添加量时甜菜汁比甜菜糊的酒精转化率高。
Five nutrient salts were studied by orthogonal design method, which took an important action in alcohol fer- mentation of energy beet.The resuh showed that nutrient salts did in the order： KH2P04 〉 （NH4）2SO4 〉 CaCL2 〉 KH2PO4 x Ca3（PO4）2 〉 MgSO4 〉 Ca3（PO4）2,added nutrient salts optimized were （NH4）2S04 ： 1 g/L,MgSO4：10 g/L, KH2PO4：10 g/L,CaCL2： 10 g/L,Ca3（PO4）2： 10 g/L.There were strong interaction between KH2PO4 and Ca3（PO4）2, and the interaction was significant. Added nutrient salts produced the different effect with the different substrate state, the alcohol translating ratio of beet juice was higher than beet pulp＇ s.
出处
《中国甜菜糖业》
2009年第3期15-17,共3页
China Beet & Sugar
基金
农业部寒地作物生理生态重点开放实验室开放基金
国家科技部专项基金（NCSTE-2006-JKZX-022）
关键词
能源甜菜
酒精发酵
营养盐
正交设计
酒精转化率
energy beet
alcohol fermentation
nutrient salt
orthogonal design
alcohol translating ratio
