甘蔗糖蜜发酵液中维生素B_(12)提取方法的比较  

Comparison of extraction method of vitamin B_(12) from sugarcane molasses fermentation liquor

作　　者：李志春[1,2] 郭海蓉[3] 麻少莹[3] 游向荣[1] 张雅媛[1] 孙健[1] 

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西作物遗传改良重点开放实验室,南宁530007 [3]广西大学轻工与食品工程学院,南宁530004

出　　处：《南方农业学报》2013年第10期1710-1713,共4页Journal of Southern Agriculture

基　　金：国家级引进国外技术;管理人才项目(S20124500049);广西科学研究与技术开发计划项目(桂科攻1123003-9);广西自然科学基金项目(2011GXNSFA018124);2011年度留学人员科技活动项目择优资助项目(桂人社办发[2012]250号);广西农业科学院基本科研业务专项项目(桂农科2012YM24)

摘　　要：【目的】筛选出适合提取甘蔗糖蜜发酵液中维生素B12的方法,解决糖蜜发酵液中菌体难破碎的问题。【方法】针对谢氏丙酸杆菌和维生素B12的特性,分别采用煮沸法、微波加热法及Na2HPO4加压法对谢氏丙酸杆菌菌体进行破碎,比较不同细胞破碎方法对菌体维生素B12提取率的影响。【结果】使用煮沸法、微波加热法、Na2HPO4加压法破碎细胞提取维生素B12的最佳工艺条件:煮沸法为100℃处理30 min,微波加热法为140 W处理6 min,Na2HPO4加压法为Na2HPO4提取剂添加量25 mL/g、121℃处理10 min,对应的甘蔗糖蜜发酵液中维生素B12提取率分别为92.25%、95.67%和89.36%。【结论】煮沸法是提取菌体内维生素B12时细胞破碎的首选方法。[Objective]The suitable method for extracting vitaimin B l= from sugarcane molasses fermentation liquor was chosen to address the issue of thallus crush in molasses fermentation liquor. [Method]According to the characteristics of Propionibaeterium shermanff and vitamin B12, three methods （boiling, microwave heating, Na2HPO4 high-pressure ） were applied to break Propionibacterium shennani~ thallus, and to compare the effects of different cell breaking methods on thallus vitamin B~= release rate. [Result]The optimal extraction parameters were 100 ~C for 30 minutes （boiling method）, 140 W for 6 minutes （microwave heating method）, and 25 mL/g of Na=HPO4 and treated with 121~C for 10 minutes （Na2HPO4 high-pressure method）. The release rate was up to 92.25%,95.67% and 89.36%, respectively. [Conclusion] The boiling was the best method for extraction of Vitamin B12

关 键 词：甘蔗糖蜜 发酵液 维生素B12 提取率 煮沸法 微波加热法 Na2HPO4加压法 

分 类 号：S566.109[农业科学—作物学]