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.