纳豆芽孢杆菌发酵生产MK-7的产物提取与检测  

Production Extraction and Detection of MK-7 Fermented by Bacillus natto

作　　者：严为留[1] 张伟国[1] 钱和[1] 鲁洋[1] 

机构地区：[1]江南大学 工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2013年第8期891-895,共5页Journal of Food Science and Biotechnology

摘　　要：从商品纳豆及中国豆豉中分离到了一株产MK-7的芽孢杆菌Y-2。利用豆浆培养基摇瓶发酵,在未优化的情况下,24 h后MK-7产量达到1 178μg/L。发酵液经萃取液萃取,离心取上清液,减压浓缩后再用另一种萃取液萃取,上清液用N2吹干,得到黄色油状物,加1 mL溶剂溶解,用高效液相色谱检测。结果表明,利用该方法,能够有效地提取并检测发酵液中的MK-7,方法的回收率为95%～101%,表明其具有良好的准确度。A kind of Bacillus natto,Y-2,was separated from commodity natto and Chinese Douchi which has the ability to produce MK-7.The yield of MK-7 reached 1 178 μg/L in soybean milk medium by shaking flask fermentation after 24 h.The fermentation broth was extracted by extract liquor.After centrifugation,the supernatant was collected.Subsequently,the supernatant was submitted to reduce pressure concentration.Thereafter,another extract liquor was added to extract the solution and blew to dryness with N2 to get yellow oily liquor.Then,1 mL solvent were added to get final sample,the sample was analyzed by HPLC.As a result,the MK-7 can be well isolated and detected by the method within a recovery of 95%～101%,which indicates a nice accuracy.

关 键 词：MK-7 纳豆芽孢杆菌 豆浆培养基 高效液相色谱 

分 类 号：TS201.3[轻工技术与工程—食品科学]