^(13)C-海藻糖的合成  

Synthesis of ^(13)C-trehalose

作　　者：刘占峰[1] 任征[1] 徐大刚[1] 李良君[1] 

机构地区：[1]上海化工研究院上海稳定性同位素工程技术研究中心,上海200062

出　　处：《同位素》2010年第4期202-205,共4页Journal of Isotopes

基　　金：上海市科委项目(08DZ2200200);科技部科研院所技术开发研究专项基金(2010EG116090)

摘　　要：采用13C-甲醇作为唯一碳源,利用毕赤酵母发酵合成13C-海藻糖;运用均匀设计方法,探索了海藻糖的发酵和提取条件。发酵条件为:菌体在37℃发酵20 h,此后升温到44℃,继续培养1 h。提取条件为:乙醇浓度50%,提取温度42℃,提取时间110 min,料液比1∶30。利用99%丰度的13C-甲醇,获得的13C-海藻糖产品,丰度和纯度均大于98%,几乎没有稀释。Pichia angusta can use ^13C-methanol as a sole source of carbon and synthesize ^13C-trehalose through fermentation.Some conditions on trehalose fermentation and extract were explored through uniform design.The fermentation conditions as follows： thalli was incubate for 20 h at 37 ℃,and then elevated temperature to 44 ℃,continued to incubate for 1 h.The extract conditions was as follows： the concentration of ethanol was 50%,the temperature of extract was 42 ℃,the time of extract was 110 min,the ratio of material and liquid was 1∶30.The product abundance and purity were more than 98% which was obtained using 99% abundance ^13C-methanol.Almost no dilution of the label substance occurred.

关 键 词：^13C-甲醇 ^13C-海藻糖 发酵 

分 类 号：O611.7[理学—无机化学]