维生素C一步发酵糖醪处理方式的研究  

Study on Treatment for L-Sorbose from Vitamin C One-step Fermentation

作　　者：齐代鹏 付海晨 

机构地区：[1]华北制药维尔康制药有限公司研发中心,河北石家庄050031

出　　处：《河北化工》2011年第11期17-18,71,共3页Hebei Chemical Industry

摘　　要：研究了VC一步发酵终点糖醪在未经处理、过滤除菌及经过不同温度处理后对VC二步发酵指标的影响,结果显示处理温度在100℃以内时,一步发酵糖醪中L-山梨糖破坏程度相对较小,不会对二步发酵收率及周期产生负面影响,与过滤除菌相比,低温灭菌在发酵罐内进行,减少了操作和对二步发酵的影响。The effect of vitamin C one-step fermentation product which was untreated,sterile by filter and treated with different temperature on two-step fermentation of vitamin C was investigated.The results indicated that when the temperature was below 100 ℃,L-sorbose from one-step fermentation was a little damaged,and would not influence the yield and cycle of the two-step fermentation.Compared with filtration,the low temperature sterilization was processed in fermenter and reduced the operation.

关 键 词：L-山梨糖 发酵 温度 时间 

分 类 号：R914.5[医药卫生—药物化学] R977.23[医药卫生—药学]