透明质酸发酵液中还原糖含量的快速估测方法  

Method of Rapid Estimation of Reducing Sugar in Hyaluronic Acid Fermentation Broth

作　　者：宋磊[1] 刘苗苗 郭燕风[1] 王宜磊[1] SONG Lei;LIU Miaomiao;GUO Yanfeng;WANG Yilei(College of Agriculture and Bioengineering,Heze Univercity,Heze 274000;Shandong Danhong Pharmaceutical Company Limited,Heze 274000)

机构地区：[1]菏泽学院农业与生物工程学院,菏泽274000 [2]山东丹红制药有限公司,菏泽274000

出　　处：《食品工业》2020年第11期319-323,共5页The Food Industry

基　　金：山东省高校科技计划项目(J17KA125);山东省重点研发计划(2018YFJH0507)。

摘　　要：快速估测出透明质酸发酵过程中还原糖含量对生产实践有重要指导意义。使用软件对透明质酸发酵液中还原糖含量与其他主要参数进行相关性分析,结果发现浊度、电导率与还原糖含量不存在相关性;继续偏相关分析,菌体量与还原糖含量存在虚假性相关,黏度及透明质酸含量与还原糖含量相关性显著。考虑到检测方法的简便性,选择发酵液黏度作为估测透明质酸发酵液中还原糖含量的唯一参数。利用所获得一元线性回归、二次项曲线回归及BP神经网络3种数学模型对透明质酸发酵液中还原糖含量进行估测验证,结果表明,BP神经网络模型的估测效果最好,方差仅0.1694。Rapidly estimating out reducing sugar content in hyaluronic acid fermentation process had important significance for production practice.The relativities between reducing sugar content and fermentation parameters are analyzed by software.There was little relativity with turbidity,conductivity in fermentation broth and reducing sugar content.Continue to partial correlation analysis,biomass had a false correlation with reducing sugar content,yet the relationships between reducing sugar content and viscosity,hyaluronic acid in fermentation broth are perfectly association.For the sake of simplicity tests,viscosity in hyaluronic acid fermentation broth could be considered as the optimized characteristic parameter to estimate reducing sugar content.Three mathematic models by linear fitting,quadratic curve regression and BP neural network were tested by estimation experiment of the reducing sugar content in fermentation broth.The results showed that the estimation by BP neural network was the best and the variance was only 0.1694.

关 键 词：透明质酸 还原糖 快速估测 相关性分析 BP神经网络 

分 类 号：TQ921[轻工技术与工程—发酵工程]