A pilot scale test was conducted in a submerged membrane bioreactor SMBR with capacity of 10. 0 m^3/d for 120 days to treat high-strength Chinese traditional medicine wastewater. Performance of the SMBR was investigat...A pilot scale test was conducted in a submerged membrane bioreactor SMBR with capacity of 10. 0 m^3/d for 120 days to treat high-strength Chinese traditional medicine wastewater. Performance of the SMBR was investigated with a sludge retention time （ TSR ） of 50 days, a hydraulic retention time （ THR ） of 8.0 h, membrane flux of 8. 0 IV（ m^2 · h） and dissolved oxygen （DO） concentration of 2. 0 - 3. 0 mg/L, respectively. It was observed that the SMBR had high capacity of COD and suspended solid （SS） removal. The influent COD concentration was fluctuated between I 000 and 5 000 mg/L, while the averaged effluent COl） concentration was only 44. 6 mg/L. The influent SS concentration was fluctuated between 1 000 and 1 600 mg/L, while little effluent SS was detected. It was found that the COD remove rate increased with mixed liquor suspended solids （MLSS） and organic loading rate （ROL）. In order to obtain good-quality effluent, the operational conditions of the SMBR were suggested as follows： the temperature was controlled above 10 ℃, MLSS about 7000 mg/L, R,L under 24. 76 kg/（ m^3 · d）, low vacuum value and constant water flux.展开更多
为探究传统剁椒发酵过程中挥发性成分组成和关键香气物质,采用顶空固相微萃取和气相色谱-质谱联用技术(headspace solid phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同发酵时间剁椒中的挥发性...为探究传统剁椒发酵过程中挥发性成分组成和关键香气物质,采用顶空固相微萃取和气相色谱-质谱联用技术(headspace solid phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同发酵时间剁椒中的挥发性成分进行定性定量分析。结果表明,剁椒中共检出挥发性成分106种,其中烯类38种、酯类22种、醇类10种、醛类7种、硫化物15种、其他(包括醚类、酮类、酚类、酸类、烷烃类)14种,有66种为7个时间段所共有。不同发酵时间剁椒挥发性成分的种类和含量存在一定差异,成分种类由发酵初期的82种增加到后期的93种,部分成分含量变化明显,但烯类挥发性成分含量仍是最高,硫化物和酯类次之。通过香气活度值计算,共发现关键香气物质30种,且在各个发酵阶段其种类和香气活度值存在较大差异,其中共有关键香气成分23个,对香气贡献最大的成分为β-紫罗兰酮、反式-2,4-癸二烯醛、二甲基三硫醚、月桂烯、β-水芹烯。关键香气物质种类和含量的变化引起剁椒的香气由木香、柑橘香、花香转变为以木香、果香为主伴有辛辣香和蒜香。研究结果可为剁椒品质提高和标准化生产提供科学依据。展开更多
基金Sponsored by the National High Technology Research and Development Program of China(Grant No.2002AA601310).
文摘A pilot scale test was conducted in a submerged membrane bioreactor SMBR with capacity of 10. 0 m^3/d for 120 days to treat high-strength Chinese traditional medicine wastewater. Performance of the SMBR was investigated with a sludge retention time （ TSR ） of 50 days, a hydraulic retention time （ THR ） of 8.0 h, membrane flux of 8. 0 IV（ m^2 · h） and dissolved oxygen （DO） concentration of 2. 0 - 3. 0 mg/L, respectively. It was observed that the SMBR had high capacity of COD and suspended solid （SS） removal. The influent COD concentration was fluctuated between I 000 and 5 000 mg/L, while the averaged effluent COl） concentration was only 44. 6 mg/L. The influent SS concentration was fluctuated between 1 000 and 1 600 mg/L, while little effluent SS was detected. It was found that the COD remove rate increased with mixed liquor suspended solids （MLSS） and organic loading rate （ROL）. In order to obtain good-quality effluent, the operational conditions of the SMBR were suggested as follows： the temperature was controlled above 10 ℃, MLSS about 7000 mg/L, R,L under 24. 76 kg/（ m^3 · d）, low vacuum value and constant water flux.
文摘为探究传统剁椒发酵过程中挥发性成分组成和关键香气物质,采用顶空固相微萃取和气相色谱-质谱联用技术(headspace solid phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同发酵时间剁椒中的挥发性成分进行定性定量分析。结果表明,剁椒中共检出挥发性成分106种,其中烯类38种、酯类22种、醇类10种、醛类7种、硫化物15种、其他(包括醚类、酮类、酚类、酸类、烷烃类)14种,有66种为7个时间段所共有。不同发酵时间剁椒挥发性成分的种类和含量存在一定差异,成分种类由发酵初期的82种增加到后期的93种,部分成分含量变化明显,但烯类挥发性成分含量仍是最高,硫化物和酯类次之。通过香气活度值计算,共发现关键香气物质30种,且在各个发酵阶段其种类和香气活度值存在较大差异,其中共有关键香气成分23个,对香气贡献最大的成分为β-紫罗兰酮、反式-2,4-癸二烯醛、二甲基三硫醚、月桂烯、β-水芹烯。关键香气物质种类和含量的变化引起剁椒的香气由木香、柑橘香、花香转变为以木香、果香为主伴有辛辣香和蒜香。研究结果可为剁椒品质提高和标准化生产提供科学依据。
