中红外在线监测技术在黑曲霉发酵过程中的应用  

Online monitoring of Aspergillus niger fermentation process using FT-MIR

作　　者：史梦菲 林伟璐[1] 赵伟 杭海峰[1] 储炬[1] 庄英萍[1] 

机构地区：[1]华东理工大学,生物反应器国家重点实验室,上海200237 [2]山东福洋生物科技有限公司,德州253100

出　　处：《食品科技》2017年第8期288-295,共8页Food Science and Technology

基　　金：国家973计划项目(2013CB733600);国家863计划项目(2015AA021005)

摘　　要：利用傅里叶变换中红外光谱结合衰减全反射(FT-MIR-ATR)分析技术,经全因子设计的标准液图谱通过偏最小二乘法(Partial least squares,PLS)建立模型,获得快速、在线监测黑曲霉发酵过程中葡萄糖和葡萄糖酸钠质量浓度的方法。结果显示:模型的葡萄糖校正集误差均方根(Root mean square error of calibration,RMSEC)和验证集误差均方根(Root mean square error of validation,RMSEV)为0.96、1.71 g/L,相似系数(R2)分别是1.000、0.999,葡萄糖酸钠的RMSEC和RMSEV为2.67、1.59 g/L,R2分别是0.999、0.999。在线监测黑曲霉发酵过程中,预测葡萄糖的预测误差均方根(Root mean square error of prediction,RMSEP)为3.24 g/L,相对误差为2.21%,葡萄糖酸钠RMSEP为4.03 g/L,相对误差为2.77%,表明模型具有一定的预测准确性和稳定性,FTMIR-ATR技术能准确地在线预测底物与产物的质量浓度,用于指导黑曲霉发酵过程。利用上述技术对不同初始葡萄糖浓度与不同耗糖速率、产物合成速率之间的关系开展研究,结果表明初始葡萄糖质量浓度为300g/L时,可获得最高的产物合成速率。The concentrations of glucose and sodium gluconate in Aspergillus niger fermentation were measured online by Fourier transform mid-infrared spectroscopy with an attenuated total reflection probe （FT-MIR-ATR） using partial least squares （PLS） method. The model was regressed on spectra of standard solutions designed by full factorial design pattern. The value of root mean square error of calibration （RMSEC, g/L）, root mean square error of validation （RMSEV, g/L）, correlation coefficients （R2） for them were 0.96, 1.71, 1.000 and 0.999 for glucose, and 2.67, 1.59, 0.999 and 0.999 for sodium gluconate, respectively. At online monitoring Aspergillus niger fermentation process, root mean square error of prediction （RMSEP） and relative error of glucose were 3.24 g/L and 2.21%, and these of sodium gluconate were 4.03 g/L and 2.77%. It could be concluded that the model had certain prediction accuracy and stability, and FT-MIR-ATR spectroscopy had a great potential of online monitoring for Aspergillus niger fermentation process characterization and control. The glucose consumption rate and product formation rate in different batches under different initial glucose concentration were compared. The results showed that the highest product formation rate could be obtained when the initial glucose concentration was 300 g/L.

关 键 词：中红外 偏最小二乘法 衰减全反射 在线监测 黑曲霉发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]