化学处理对麻疯树籽饼结构性能的影响

R. A. Ribeiro, S. Nobre
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引用次数: 2

摘要

生物柴油是一种利用植物油和动物脂肪通过酯交换反应获得的生物燃料。榨油后,籽饼是一种副产品,可以用作生物肥料。这项工作评估了麻风树滤饼在用蒸馏水和10%v/v乙酸水溶液的蒸汽进行不同处理后发生的化学结构变化。采用酸度、水溶性、电导率和红外光谱等化学分析方法对籽饼进行了表征。在未处理的滤饼中观察到以下值(%w/w):水分6.1±0.2,灰分5.2±0.3,粗蛋白质26.5±0.9,钾1.7±0.1,粗纤维34.9±5.8,磷4.7±0.4和粗脂肪13.8±0.5。灰分、粗纤维和磷含量没有显著变化,而粗蛋白质在酸处理后有所下降。水分和钾含量在水溶液和乙酸溶液处理后均下降。可溶性部分的酸度值约为5.8。传导性(S·cm)分别为430.8±13.6、362.9±8.1和599.3±26.8,溶解度(g 100 g H2O)分别为0.309±0.008、0.241±0.008和0.373±0.012。这些结果表明,半纤维素和木质素等结构可能通过酸水解进行改性,产生离子基团,并导致更高的电导率和溶解度。对于三个滤饼样品获得了类似的红外光谱。一般来说,麻疯树饼在乙酸处理后在成分方面发生了轻微的变化。
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Effects of Chemical Treatment on Structural Properties of Jatropha curcas Seedcake
Biodiesel is a biofuel obtained through a transesterification reaction using vegetable oils and animal fats. After oil extraction, the seedcake is a by-product, which can be used as a biofertilizer. This work evaluated the modifications in chemical structures that occurred in Jatropha cake after its submission to different treatments with distilled water and vapor of 10% v/v aqueous solution of acetic acid. Seedcakes were characterized by chemical analysis of acidity, water solubility, conductivity and infrared spectroscopy. The following values were observed in untreated cake (% w/w): moisture 6.1 ± 0.2, ash 5.2 ± 0.3, crude protein 26.5 ± 0.9, potassium 1.7 ± 0.1, crude fiber 34.9 ± 5.8, phosphorous 4.7 ± 0.4 and crude fat 13.8 ± 0.5. Ash, crude fiber and phosphorous content had no significant modifications, whereas crude protein decreased after acid treatment. Moisture and potassium content decreased after both water and acetic acid solution treatments. The acidity of the soluble fraction presented values around 5.8. Conductivities (S·cm) of the soluble fraction for cakes in natura, treated with water and treated with acetic acid were, respectively, 430.8 ± 13.6, 362.9 ± 8.1 and 599.3 ± 26.8 and solubilities (g 100 g H2O) were 0.309 ± 0.008, 0.241 ± 0.008 and 0.373 ± 0.012, respectively. These results showed that structures like hemicellulose and lignin were probably modified through acid hydrolysis, producing ionic groups and leading to higher conductivity and solubility. Similar infrared spectra were obtained for three cake samples. In general, Jatropha cake underwent slight modification concerning composition after acetic acid treatment.
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