CAJ | 학술논문

采用响应曲面法对影响甘蔗糖蜜水解总还原糖得率的3个主要影响因素即硫酸浓度、水解温度、水解时间进行优化。利用Design Expert软件分析表明：在甘蔗糖蜜糖度65、硫酸浓度4%、水解温度94℃、水解时间66 min的工艺条件下，100 g甘蔗原糖蜜水解后获得总还原糖54.98 g，实测结果与响应面拟合所得方程的预测值相符合。
채용향응곡면법대영향감자당밀수해총환원당득솔적3개주요영향인소즉류산농도、수해온도、수해시간진행우화。이용Design Expert연건분석표명：재감자당밀당도65、류산농도4%、수해온도94℃、수해시간66 min적공예조건하，100 g감자원당밀수해후획득총환원당54.98 g，실측결과여향응면의합소득방정적예측치상부합。
Three key factors affecting total reducing sugars yield from sugarcane molasses hydrolysis, such as sulfuric acid concentration, hydrolysis temperature, hydrolysis time, were optimized by response surface method. Design Expert analysis indicated that 55.9±0.2 g total reducing sugars can be obtained from hydrolyzing 100 g original sugar molasses under the conditions of sugar molasses Brix 65, sulfuric acid concentration 4%, hydrolysis temperature 94℃ and hydrolysis time 66 min. The actual result was consistent with the predicted value.