Unidad de Tecnología Ambiental, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico.
Unidad de Servicios Analíticos y Metrológicos (CIATEJ), Normalistas No. 800, Colinas de la Normal, Guadalajara C.P. 44270, Jalisco, Mexico.
Molecules. 2023 Jan 20;28(3):1063. doi: 10.3390/molecules28031063.
Vinasses represent important final disposal problems due to their physical-chemical composition. This work analyzed the composition of tequila vinasses and increased 5-hydroxymethylfurfural, furfural, and phenolic compounds using thermal hydrolysis with hydrogen peroxide as a catalyst. A statistical Taguchi design was used, and a UPLC-MS (XEVO TQS Micro) analysis determined the presence and increase of the components. The treatment at 130 °C, 40 min, and 0.5% of catalyst presented the highest increase for 5-HMF (127 mg/L), furfural (3.07 mg/L), and phenol compounds as chlorogenic (0.36 mg/L), and vanillic acid (2.75 mg/L). Additionally, the highest removal of total sugars (57.3%), sucrose (99.3%), and COD (32.9%). For the treatment T130:30m:0P the syringic (0.74 mg/L) and coumaric (0.013 mg/L) acids obtained the highest increase, and the treatment T120:30m:1P increased 3-hydroxybenzoic (1.30 mg/L) and sinapic (0.06 mg/L) acid. The revaluation of vinasses through thermal treatments provides guidelines to reduce the impact generated on the environment.
酒糟由于其物理化学组成而成为重要的最终处置问题。本工作分析了龙舌兰酒酒糟的组成，并使用过氧化氢作为催化剂通过热水解来增加 5-羟甲基糠醛、糠醛和酚类化合物。使用统计 Taguchi 设计，并使用 UPLC-MS（XEVO TQS Micro）分析确定了组分的存在和增加。在 130°C、40 分钟和 0.5%催化剂的处理条件下，5-HMF（127mg/L）、糠醛（3.07mg/L）和酚类化合物（绿原酸 0.36mg/L 和香草酸 2.75mg/L）的增加量最高。此外，总糖（57.3%）、蔗糖（99.3%）和 COD（32.9%）的去除率最高。对于 T130:30m:0P 处理，丁香酸（0.74mg/L）和肉桂酸（0.013mg/L）的增加量最高，而 T120:30m:1P 处理增加了 3-羟基苯甲酸（1.30mg/L）和芥子酸（0.06mg/L）。通过热处理对酒糟进行再评估为减少对环境产生的影响提供了指导。
