油茶籽粕多糖超声辅助盐酸降解工艺及动力学的研究

Ultrasonic-Assisted Hydrochloric Acid Degradation Process and Kinetics of Polysaccharide from Camellia Seed Meal

采用超声辅助盐酸对油茶籽粕多糖(COP)进行降解,以特性黏度为指标,研究了超声功率、盐酸浓度、COP浓度、超声温度4个因素对其降解过程的影响。结果表明:各单因素均对COP的降解有较大的影响,超声功率、盐酸浓度、超声温度与多糖的降解效果呈正相关关系,COP浓度与多糖的降解效果呈负相关关系。建立了不同条件下(1/ηt)^(1/α)–(1/η0)^(1/α)和降解时间的拟合曲线,线性相关系数R 2均大于0.9,表明降解过程遵循一级动力学反应方程。通过Arrhenius方程,计算出降解活化能为49.53 kJ/mol,初步推断超声辅助盐酸降解方法优于酶解法。

The effects of ultrasonic power,hydrochloric acid concentration,COP concentration and ultrasonic temperature on the degradation process of camellia seed meal polysaccharide(COP)were studied with intrinsic viscosity as the index.The results indicated that every single factor had a great influence on the degradation of COP.The ultrasonic power,concentration of hydrochloric acid and ultrasonic temperature were positively correlated with the degradation effect of polysaccharide,while the COP concentration was negatively correlated with the degradation effect of polysaccharide.The fitting curves of(1/ηt)^(1/α)-(1/η0)^(1/α)and degradation time under different conditions were established,and all linear correlation coefficients R 2 were greater than 0.9,indicating that the degradation process followed the first-order kinetic reaction equation.In accordance with the Arrhenius equation,the activation energy of degradation was 49.53 kJ/mol.It was preliminarily concluded that the ultrasonic assisted hydrochloric acid degradation method was better than the enzymatic hydrolysis.