花生四烯酸发酵生产技术的发展现状和趋势  

The Present State and the Tendency of Arachidonic Acid Fermentation Production Technology

作　　者：陆姝欢 余超 李翔宇 周强 陈祥松[2,3] 张玉良 肖应国 汪志明 

机构地区：[1]嘉必优生物工程(武汉)有限公司,湖北武汉430073 [2]湖北省营养化学品生物合成工程技术研究中心,湖北武汉430223 [3]中科院合肥物质科学研究院等离子体物理研究所,安徽合肥230000

出　　处：《食品研究与开发》2014年第22期142-147,共6页Food Research and Development

基　　金：国家高技术研究发展计划(863计划)项目资助(No.2014AA021703)

摘　　要：花生四烯酸是婴幼儿发育的必须脂肪酸,商业化花生四烯酸主要来源为高山被孢霉发酵获得。在分析花生四烯酸发酵技术研究现状的基础上,指出其未来技术发展趋势:寻找发酵关键控制节点,通过在线实时监控技术保证发酵的稳产及高产;全过程工艺关联协调,提高后续提炼效率;研究生产排废图谱,进行副产物开发;最终依托多项技术革新,进行知识产权布局,提高产业国际竞争力。Arachidonic acid（ARA） is one of the essential fatty acids for infant development. Nowadays almost all the commercial ARA comes from Mortierella alpina. On the basis of analyzing the status quo of ARA fermentation technologies,this paper points out the development trend of future technology. First of all,the critical control points and online real-time monitoring technology would be researched deeply to achieve stable and high yields. Secondly,all process techniques should be coordinated to improve the subsequent refining efficiency. Thirdly,the waste profiling should be analyzed for the development of by-products. Last but not the least ,based on the technological innovations,the intellectual property position could be completed to improve the international competitiveness.

关 键 词：花生四烯酸 发酵 代谢监控 排废图谱 知识产权布局 

分 类 号：TQ645.6[化学工程—精细化工] TQ920.6[轻工技术与工程—发酵工程]