黄麻链霉菌NF0919菌株发酵提取液HPLC检测分析及稳定性研究  

Study on Test and Analysis of HPLC and Stability of Bioactive Fermentative Liquid from Streptomyces corchorusii Strain NF0919

作　　者：张文文[1] 陈宏州[1] 杨敬辉[1] 吴琴燕[1] 庄义庆[1] 

机构地区：[1]江苏丘陵地区镇江农业科学研究所,江苏句容212400

出　　处：《中国农学通报》2014年第33期145-149,共5页Chinese Agricultural Science Bulletin

基　　金：江苏省农业科技自主创新探索性项目"黄麻链霉菌NF0919菌株代谢产物的鉴定"(CX(13)3062)

摘　　要：采用HPLC法检测分析了黄麻链霉菌NF0919菌株发酵提取液的主要有效成分,以确定该发酵液的HPLC检测方法,采用菌丝生长速率法对不同处理条件下的发酵提取液进行抑菌活性测定,以确定该发酵提取液的稳定性。结果表明,在采用C18柱,波长305 nm,甲醇与水梯度洗脱的条件下,所检测到的发酵提取液物质成分最多;该菌株发酵提取液对热、碱、紫外线的稳定性较差,对酸、光照均较稳定,在冰箱贮藏条件下,该菌株的发酵提取液稳定性较强,具有一定的研究开发价值。The HPLC detection method to detect the main effective components of the fermented liquid from Streptomyces corchorusii strain NF0919 was analyzed. By mycelium growth rate, the antibiotic and stability ofdifferent treatments fermentation liquid from strain NF0919 were studied. The results revealed that the mostmaterial composition was detected at the conditions of C18 column, 305 nm, gradient elution by methanol andwater. The strain fermentation extract broths had instability to heat, alkali and uv, but was stable to acid,illumination. In the refrigerator storage condition, the antimicrobial activity of fermentation extract broths wasstable, and the actinomycete strain NF0919 had certain research and development value.

关 键 词：黄麻链霉菌NF0919菌株 HPLC 稳定性 生物活性 

分 类 号：S-3[农业科学]