酶法转化五倍子单宁酸生产没食子酸  

Enzymatic Synthesis of Gallic Acid from Tannic Acid

作　　者：杨顺楷[1] 杨亚力[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041

出　　处：《精细与专用化学品》2005年第5期12-13,15,共3页Fine and Specialty Chemicals

摘　　要：概述了黑曲霉单宁酶酶法转化五倍子单宁酸生产没食子酸的原理和方法、酶源菌种的分离和选育、工艺技术的特点、产品质量规格及在国内食品、医药行业相关部门的应用等。该酶法生产工艺具有原辅料来源易得、菌种单宁酶活力高、生产性能较稳定、生产成本低廉、工艺操作方便、产品质量优等特点。The principle and method for enzymatic synthesis of gallic acid,isolation and selection of the Aspergillus niger strains, characteristics of this biotechnology, products quality of gallic acid and the uses in domestic food and pharmaceutical industries are briefly introduced. The process exhibits advantages of easily available raw materials, high tannin enzyme activity, stable production, low cost, easy operation and excellent product quality.

关 键 词：生产成本 产品质量 部门 医药行业 国内 单宁酸 五倍子 单宁酶 原辅料 酶法生产 

分 类 号：TQ245[化学工程—有机化工]