黑曲霉发酵生产葡萄糖酸钠残糖成分解析  

The composition analysis of the residual sugar from the sodium gluconate fermentation by Aspergillus niger

作　　者：张同建[1] 赵祥颖[2] 张家祥[2] 田延军[2] 刘建军[1,2] 

机构地区：[1]齐鲁工业大学轻工学部,山东济南250353 [2]山东省食品发酵工程重点实验室,山东济南250013

出　　处：《中国酿造》2016年第4期88-91,共4页China Brewing

基　　金：山东省泰山学者岗位建设工程经费资助(NO.ts20130919)

摘　　要：通过酸水解、纸层析及高效液相色谱(HPLC)等方法对黑曲霉(Aspergillus niger)以葡萄糖作为唯一碳源发酵生产葡萄糖酸钠过程中生成的还原性物质进行了定性鉴定,确定了还原性物质的主要成分为果糖。通过研究和分析发现,果糖是由于发酵过程中流加高浓度碱液造成的发酵液局部过碱引起的葡萄糖与果糖之间的烯醇式转化所致。通过改变碱液的流加方式,发酵液残糖含量由6.0 g/L降至0.5 g/L。Using glucose as the sole carbon source, the reducing substances generated in the sodium gluconate fermentation by Aspergillus niger was identified qualitatively by acid hydrolysis, paper chromatography and HPLC. The main component of the reducing substances was identified as fructose. The results of research and analysis showed that partial alkalization of fermentation liquor was caused by feeding the high content of alkali liquor during the fermentation, which could lead to enol transformation between glucose and fructose, and then fructose was generated. By changing the feeding way of alkali liquor, the residual sugar content in fermentation liquor was decreased from 6.0 g/L to 0.5 g/L.

关 键 词：葡萄糖酸钠 残糖 成分分析 发酵 

分 类 号：Q93-335[生物学—微生物学]