Purification and Identification of Aureofuscin from Fermented Broth

doi:10.3969/j.issn.1673-1689.2013.02.015

Home > Archive>Volume 32, Issue 2, 2013 >202-206. DOI:10.3969/j.issn.1673-1689.2013.02.015

Purification and Identification of Aureofuscin from Fermented Broth
DOI:
                        10.3969/j.issn.1673-1689.2013.02.015
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In this article,the optimal parameters for extracting Aureofuscin were investigated by studying the adsorption and desorption rate of Aureofuscin among eight macroporous resins. The determination of the physical and chemical properties of Aureofuscin was carried by IR,NMR spectrum method. The results showed that X -5 resin possessed higher absorption and desorption rate,the finished Aureofuscin product was detected by IR and NMR spectrum,proved that the isolation and purification technology achieved general ideal effect.

Reference

Cited by

Get Citation

WEI Jie, JIN Shuang, MENG Xian-jun, WANG Qiu-yu. Purification and Identification of Aureofuscin from Fermented Broth[J]. Journal of Food Science and Biotechnology,2013,32(2):202-206.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 17,2014
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website