MS-HPLC法检测啤酒酵母胞内代谢有机酸的变化  

Metabolic Changes of Organic Acids in Beer Yeast Determined by MS-HPLC

作　　者：王世崇[1] 赵长新[1] 孙付保[1] 任洪艳[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院

出　　处：《酿酒》2005年第2期44-46,共3页Liquor Making

基　　金：辽宁省教育厅高校科研基金资助项目(2 0 2 0 70 10 930 )

摘　　要：通过啤酒酵母细胞的几种破壁方法比较 ,确定了微波破壁 (MS ,microwave -split)和高效液相色谱(HPLC)联用的方法 ,对通风发酵过程中啤酒酵母细胞胞内六种有机酸含量的动态变化 ,进行了定性定量跟踪检测。本方法具有前处理简单、干扰小、分析速度快等优点 ,便于及时跟踪测定发酵过程中有机酸的动态变化。研究结果表明通风发酵过程中 ,胞内作为经济性碳底物的柠檬酸和琥珀酸含量很低 ,代谢变化调控严格 ;其余四种有机酸在发酵后期阶段有机酸含量变化对K+ 、Ca2 +With the comparison of several cell disruption methods of beer yeast, the technology of MS (microwave-split)-HPLC was developed to determine and analyze dynamic changes of six organic acids metabolized in the inner cell of beer yeast. The method was simple, fast and convenient to monitor in time dynamic changes of organic acids. The results showed that under aerobic fermentation, there were low concentration and rather strict metabolic manipulation mechanism for citric acid and amber acid as carbon substrates; and the other four responded differently to K^+、Ca^(2+)in the late stage.

关 键 词：HPLC法 MS 代谢 动态变化 研究结果 后期 定性定量 母细胞 有机酸含量 破壁方法 

分 类 号：TS262.5[轻工技术与工程—发酵工程] R744.51[轻工技术与工程—食品科学与工程]