【摘要】 酒渣又被称为酒糟，是发酵后的酒醅经过蒸馏出酒后余下的残渣。黄秋葵发酵酒渣富含果胶多糖和纤维素，以提取果胶多糖后制备的纤维素为原料，采用硫酸酸解法制备黄秋葵酒渣纳米纤维素(nanocrystalline cellulose from okra fermented pomance,NCC)，通过单因素试验和Box-Behnken响应面试验法确定NCC的最佳制备工艺条件，即硫酸质量分数45%、酸解温度60℃、酸解时间120 min、料液比1∶17(g/mL)，此条件下NCC的得率为21.07%。利用扫描电镜、透射电镜、傅立叶变换红外光谱、X射线衍射对其微观结构进行表征。结果表明，硫酸酸解法得到的NCC为直径在100 nm左右的棒状结构，但由于氢键作用，使其极易团聚；此法对NCC的基团影响较小，其仍然具备黄秋葵酒渣纤维素的最基本化学结构；NCC的结晶度为65.14%，属于纤维素Ⅰ型结晶结构。更多还原

【Abstract】 Wine pomace,also known as wine lees,is the residue left by distilling the fermented grains. Fermented okra wine is rich in pectin polysaccharides and cellulose. Nanocrystalline cellulose from okra fermented pomance(NCC)was prepared by sulfuric acid hydrolysis using cellulose extracted from pectin polysaccharide as raw material. The optimum conditions for preparing NCC were determined through a single factor experiment and a Box-Behnken response surface experiment. The optimum conditions were sulfuric acid mass fraction of 45%,acid hydrolysis temperature of 60 ℃,acid hydrolysis duration of 120 min,solid-toliquid ratio of 1∶17(g/mL),and NCC yield of 21.07%. The microstructure was characterized by scanning electron microscope(SEM),transmission electron microscope(TEM),Fourier transform infrared spectroscopy(FTIR),and X-ray diffraction(XRD). The results showed that the NCC obtained by sulfuric acid hydrolysis was a rod-like structure with a diameter of about 100 nm,but it was very easy to agglomerate due to hydrogen bonds. Moreover,this method did not have much influence on the group of NCC,and it still had the most basic chemical structure of cellulose from okra wine pomace. The crystallinity degree of NCC was 65.14%,belonging to cellulose Ⅰ type crystal structure.更多还原