近红外光谱技术在酶法转化制备L-鸟氨酸过程中的应用  

Applying near infrared spectroscopy on the preparation of L-ornithine by enzymatic conversion

作　　者：郭婷婷[1] 肖雪[1] 丁国钰[1] 彭佳敏[1] 高智慧 白钢[1] 

机构地区：[1]南开大学药学院、天津市分子药学重点实验室,天津300071 [2]天津市启仁医药科技有限公司,天津300457

出　　处：《食品工业科技》2013年第9期298-301,305,共5页Science and Technology of Food Industry

基　　金：天津市科技计划项目(09ZCKFSH009000)

摘　　要：旨在建立酶法转化过程中快速准确测定产物L-鸟氨酸含量的方法,以满足该酶促反应转化率实时监测的需求。本文采集不同时间酶促反应液获取近红外透射光谱图,结合偏最小二乘法建立L-鸟氨酸含量定果通过一阶导数预处理近红外光谱的模型具有良好的精确度和稳定性,在波数10000.0～5500.0cm-1光谱范围内,采用检验集检验建立模型,最佳主因子数为4,其中检验集的决定系数R2为0.9846,检验均方差(RMSEP)为3.41,校正集决定系数R2为0.9550,校正均方差(RMSEE)为4.47。结果表明,该模型可用于L-鸟氨酸酶法制备的常规检测,为酶法转化制备L-鸟氨酸的在线控制提供了简便有效的监控方法。The aim was to establish a fast and accurate determination method of the production process of L- ornithine by enzymatic conversion,and to meet the requirements of real-time monitoring of the enzymatic reaction conversion rate.The Near Infrared Spectroscopy（ NIR） was applied to get the spectra of the enzymatic reaction solution, and combined with partial least squares method to establish the quantitative analysis models of L-ornithine and validated the mode.The first derivative was used to pre-treatment near-infrared spectrum,and the results of model were good accuracy and stability in the wave number 10000.0-5500,0cm -1 spectral range.The results of the model as follows, evaluation indicators of the calibration set is the best rank, R= and RMSEP, respectively,4,0.9846 and 3.41 ,while the R2 was 0.9550 and the RMSEE was 4.47 of the validation set.The results showed that the model could be used for routine testing of enzymatic conversion and provided a simple and effective method of monitoring the enzymatic conversion of L-ornithine.

关 键 词：L-鸟氨酸 近红外光谱技术 酶法制备 

分 类 号：TS207.3[轻工技术与工程—食品科学]