发酵培养基对不同方法测量透明质酸结果的影响  

Effects of different methods on determination of hyaluronic acid in fermentation media

作　　者：赵兴秀[1] 何义国[1] 邹伟[1] 张静[1] 赵长青[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《食品与机械》2016年第2期7-10,共4页Food and Machinery

基　　金：酿酒生物技术及应用四川省重点实验室项目(编号:NJ2012-16);四川理工学院科研项目(编号:2012PY08;2012RC10);四川省教育厅项目(编号:14ZA0206;11ZB244);泸州老窖科研奖学金项目(编号:13ljzk05);绿色催化四川省重点实验室(编号:LYJ1304)

摘　　要：根据透明质酸(HA)发酵过程中基质的变化情况,对发酵培养基进行不同倍数的稀释,研究稀释后的发酵培养基对不同方法测定HA结果的影响。结果表明:发酵培养基对Bitter-Muir法、CTAB浊度法和CTAB法的测定结果均有影响,其中对CTAB浊度法的影响最为显著,根据发酵培养基对HA测定的影响对结果进行校正,发现经过校正的试验数据更能真实反应发酵过程中HA的生成情况。According to the change of the hyaluric acid（HA）during fermentation process,the fermentation medium was diluted with different multiples.The hyaluric acid in the diluted fermentation medium was determined by different methods.The result showed that,the measurement of the Bitter-Muir way,the CTAB turbidity way and the CTAB way were influenced by the fermentation medium,in which the CTAB turbidity method was influenced significantly.Then the data were adjusted according to the influence,and the adjusted data could more really respond to the HA production.

关 键 词：发酵培养基 透明质酸 测定方法 模拟发酵 

分 类 号：TQ929[轻工技术与工程—发酵工程]