酵母发酵法提纯地木耳粗多糖的工艺优化

doi:10.3969/j.issn.1673-1689.2012.11.015

首页 > 过刊浏览>2012年第31卷第11期 >1209-1215. DOI:10.3969/j.issn.1673-1689.2012.11.015

酵母发酵法提纯地木耳粗多糖的工艺优化
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                        10.3969/j.issn.1673-1689.2012.11.015
                    
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基金项目:安徽省教育厅自然科学基金项目(KJ2010B425)

Technology Optimization of Purifing Nostoc commune Vauch Polysaccharide by Yeast Fermentation

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摘要:

为了研究酵母发酵纯化地木耳多糖的工艺,探讨了pH值对地木耳多糖含量的影响,设立了酵母添加量、蔗糖添加量、温度及时间的单因素实验,并对单因素进行了正交优化。结果表明:最佳工艺为发酵液的pH值为5±0.5,酵母添加量为0.4 mg/mL,蔗糖的补加量为40 mg/mL,温度为35℃,发酵时间为8 h。提取前后多糖质量浓度及其抗氧化活性未降低,但纯度由27.56%提高到75.38%。酵母发酵法提纯多糖工艺简单可行。

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To optimize the technology of Purifing nostoc commune vauch polysaccharide by yeast fermenting,The effect of PH on the content of polysaccharide was researched.The additive number of yeast,the additive amount of sucrose,the temperature and the time of fermenting were designed as one-factors,and it’s orthogonal test were optimized.The best purifying technology was that the PH of fermentation liquor was 5 ±0.5,the additive number of yeast was 0.4 mg/mL,the additive amount of sucrose was 40 mg/mL,the temperature was 35 ℃,the time of fermenting was 8 h.The polysaccharide content and it’s antioxidant activity was not reduced in the extraction before and after,but the purity increased from 27.56% to 75.38%.The technology of purifing nostoc commune vauch polysaccharide by yeast fermentation is simple and feasible.

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朱双杰,孙艳辉,贾晓丽,张汆.酵母发酵法提纯地木耳粗多糖的工艺优化[J].食品与生物技术学报,2012,31(11):1209-1215.

ZHU Shuang-jie, SUN Yan-hui, JIA Xiao-li, ZHANG Cuang. Technology Optimization of Purifing Nostoc commune Vauch Polysaccharide by Yeast Fermentation[J]. Journal of Food Science and Biotechnology,2012,31(11):1209-1215.

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