黑曲霉发酵生产葡萄糖酸钠测定方法的研究  

Determination of sodium gluconate in fermentation process by Aspergillus niger

作　　者：郑岚[1] 马耀宏[1] 马恒[2] 杨俊慧[1] 孟庆军[1] 杨艳[1] 史建国[1] 

机构地区：[1]山东省科学院生物研究所,生物传感器重点实验室,济南250014 [2]齐鲁工业大学,济南250353

出　　处：《食品科技》2016年第10期253-258,共6页Food Science and Technology

基　　金：国家高技术研究发展计划“863计划”项目(2015AA021005)

摘　　要：分析了5种常用的葡萄糖酸钠测定方法：非水滴定法、乙酰丙酮显色法、羟胺-三氯化铁显色法、二价铜离子显色法和高效液相色谱法,并改进了二价铜离子显色法的实验步骤。实验结果表明,改进后的二价铜离子显色法线性方程为y=3.2286x-0.0034,R2=0.9997,在葡萄糖酸钠浓度为（0～0.15）mol/L的范围内具有良好的线性关系,平均加标回收率为98.93%。该方法操作简便、结果准确,是测定黑曲霉发酵过程中葡萄糖酸钠的理想方法。Five determination methods of sodium gluconate, including non-aqueous titration method, acetylacetone color-developing method, hydroxylamine-ferric trichloride color-developing method, copper（II） ions color-developing method and high performance liquid chromatography, were analyzed in the present study. And copper（II） ions color-developing method was further improved. The results showed that the regression equation of the improved method was y=3.2286x-0.0034, R2=0.9997. There was a well linearity in the range of（0~0.15）mol/L and the average recovery rate was 98.93%. Since the improved method was simple and accurate, it could be used to determine the sodium gluconate in the fermentation process by Aspergillus niger.

关 键 词：葡萄糖酸钠 测定方法 黑曲霉 发酵 

分 类 号：TS264.9[轻工技术与工程—发酵工程]