College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Bioresour Technol. 2016 May;207:1-10. doi: 10.1016/j.biortech.2016.01.116. Epub 2016 Feb 8.
Two separate temperature and time ranges were respectively conducted for optimizing release of p-coumaric acid and enzymatic saccharification of sorghum pith by NaOH pretreatment using response surface methodology. Two desirable pretreatment conditions were selected as follows: 37°C, 2% NaOH and 12h, and 100°C, 1.75% NaOH and 37min in the low and high temperature ranges, respectively. Under these conditions, the enzymatic glucose yields were 85.6% and 90.4% respectively, whereas p-coumaric acid yields were 95.1% and 98.1% respectively. The final recovery of esterified p-coumaric acid reached 82.8% and 87.4% respectively after further separation with HP-20 resin. Interestingly, strong linear correlations exist between p-coumaric acid release with glucan saccharification yield and lignin dissolution. These results indicate that sorghum pith could be an attractive source for natural p-coumaric acid and efficient release of p-coumaric acid and enzymatic saccharification of sorghum pith can be achieved by mild NaOH pretreatment.
采用响应面法分别进行了两个独立的温度和时间范围的实验，以优化通过 NaOH 预处理从高粱茎中释放对香豆酸和酶解糖化。选择了两个理想的预处理条件如下：低温范围为 37°C，2%NaOH 和 12h，高温范围为 100°C，1.75%NaOH 和 37min。在这些条件下，酶解葡萄糖产率分别为 85.6%和 90.4%，而对香豆酸产率分别为 95.1%和 98.1%。进一步用 HP-20 树脂分离后，酯化的对香豆酸的最终收率分别达到 82.8%和 87.4%。有趣的是，对香豆酸释放与葡聚糖糖化产率和木质素溶解之间存在很强的线性相关性。这些结果表明，高粱茎可以作为天然对香豆酸的有吸引力的来源，并且可以通过温和的 NaOH 预处理实现对香豆酸的有效释放和高粱茎的酶解糖化。
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