桔青霉降解茶皂素的实验研究  

Degradation of tea saponin by Penicillium citrinum

作　　者：黄浦[1,2] 肖瑜[1,2] 刘以清 覃妍[1,2] 陈菊清[1,2] 杨森[1,2] 

机构地区：[1]桂林理工大学广西危险废物处置产业化人才小高地,广西桂林541004 [2]桂林理工大学广西矿冶与环境科学实验中心,广西桂林541004

出　　处：《桂林理工大学学报》2016年第3期592-596,共5页Journal of Guilin University of Technology

基　　金：国家自然科学基金项目(21367010)

摘　　要：茶皂素是油茶饼粕中重要的组成成分,是影响油茶粕作为饲料利用的主要原因。为了得到桔青霉降解茶皂素的最佳发酵条件,对发酵前后产物进行了研究,以茶皂素(tea saponin)标准品为原料,以茶皂素降解率为指标,利用桔青霉液态发酵降解茶皂素。通过对培养时间、培养温度、摇床转速、接种量等单因素的研究,确定其最佳的发酵条件为:发酵时间13 d,发酵温度31℃,转速150 r/min,接种量6 m L,在此条件下,茶皂素的降解率达到了36.71%,并用GC-MS对发酵前后产物进行了分析。Tea saponin is an important component in oil tea cake, a major influence on oil tea cake as aninal feeding utilization. In order to get the Penicillium citrinum degradation of tea saponin in the best fermentation condition the fermentation was studied before and after. The tea saponin standard was liquid fermentation degradated by Penicillium citrinum according to the degradation rate of tea saponin. The optimum fermentation conditions were determined by single factor, such as time, fermentation temperature, rotate speed and inoculum size, etc. The optimum fermentation degradation conditions were studied by time 13 d , fermentation temperature 31℃ , rotating speed 150 r/min and inoculum size 6 mL etc. Under the control of the optimum fermentation degradation conditions, the decomposition rate of tea saponin was 36. 71%. Finally, the produsts before and after being fermented are analyzed by GC-MS.

关 键 词：油茶粕 茶皂素 桔青霉 液态发酵 

分 类 号：X5[环境科学与工程—环境工程]