分光光度法测定微生物发酵液中D-核糖浓度及其机理  

A Method for the Determination of D-Ribose Concentration in Microbial Fermented Broth by Spectrophotometry

作　　者：彭彦峰[1] 吴兆亮[1] 李英杰[1] 

机构地区：[1]河北工业大学生物工程系,天津300130

出　　处：《分析化学》2002年第8期975-977,共3页Chinese Journal of Analytical Chemistry

基　　金：河北省自然科学基金项目 (No .2 0 10 10 )

摘　　要：研究了发酵液中D 核糖的分光光度测定方法。根据分光光度法测定D 核糖的原理 ,研究了发酵液中D 核糖的测定影响因素和规律。得出最佳的测定波长为 670nm、加热时间为 2 5min、氢离子浓度为 8mol/L、D 核糖浓度在 10～ 3 0mg/L范围内吸光度A与D 核糖浓度有线性关系 ,发酵液中的非葡萄糖成分的影响可忽略。葡萄糖对D 核糖的测定影响显著 ,通过实验得出其变化规律。建立了分光光度法测定微生物发酵液中DA method for the determination of D-ribose concentration in the fermentation broth by spectrophotometry was proposed. It was based on the dehydration of D-ribose to produce furfural. in HCl medium, and then the condensation compound of furfural reacted with Fe3+ to form a color complex. The main factors affecting correct measurement of D-ribose concentration in the fermentation broth were studied. The measured wavelength is 670 nm, the heating time 25 min and the hydrogen ion concentration 8 mol/L. Absorbance shows linear relationship to D-ribose concentration in the range of 10 similar to 30 mg/L. Effect caused by the non-glucose element in the fermentation broth can be ignored and glucose significantly influences the measurement of D-ribose. The effect of glucose concentration and its elimination were examined.

关 键 词：测定 微生物发酵液 浓度 D-核糖 分光光度法 

分 类 号：O657.3[理学—分析化学]