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铬天青S法结合高效液相色谱法测定甲烷氧化菌素含量
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  • 英文篇名:Determination of Methanomycin Content by Chrome Azurol S Method Combined with High Performance Liquid Chromatography
  • 作者:陈林林 ; 韩可 ; 李伟 ; 吴嘉树 ; 辛嘉英
  • 英文作者:CHEN Lin-lin;HAN Ke;LI Wei;WU Jia-shu;XIN Jia-ying;Local Key Laboratory of Food Science and Engineering,Harbin University of Commerce;State Key Laboratory of Oxo Synthesis & Selective Oxidation,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences;
  • 关键词:甲烷氧化菌素 ; 铬天青S ; 乙二胺四乙酸二钠 ; 高效液相色谱
  • 英文关键词:methanobactin;;chrome azure S;;ethylene diamine tetraacetic acid disodium salt(EDTA);;high performance liquid chromatography
  • 中文刊名:SPKJ
  • 英文刊名:Science and Technology of Food Industry
  • 机构:哈尔滨商业大学省高校食品科学与工程重点实验室;中国科学院兰州化学物理研究所羰基合成与选择氧化国家重点实验室;
  • 出版日期:2019-03-07 16:30
  • 出版单位:食品工业科技
  • 年:2019
  • 期:v.40;No.429
  • 基金:国家自然科学基金项目(21573055);; 哈尔滨商业大学校级科研项目(18XN079),哈尔滨商业大学博士科研启动项目(12DL010);; 哈尔滨市应用技术研究与开发项目(2014RFQXJ115)
  • 语种:中文;
  • 页:SPKJ201913024
  • 页数:6
  • CN:13
  • ISSN:11-1759/TS
  • 分类号:154-159
摘要
目的:建立由M.trichosporium OB3b发酵获得的甲烷氧化菌素(Mb)在发酵过程与发酵成熟阶段的含量测定方法。方法:分别考察了CuSO_4、HDTMA、磷酸缓冲液添加量以及络合时间等因素对铬天青法检测Mb含量的影响;在铬天青S法对发酵后冻干粉Mb含量确定的基础上,为调控Mb的发酵过程,通过高效液相色谱法对发酵前4 d每24 h的Mb含量进行测定。结果:在CuSO_4、HDTMA、磷酸缓冲液添加量分别为1.2、4.0、2.0 mL及络合时间为15 min的条件下,铬天青S法测得纯化的1 L发酵液中Mb的含量为26.91μmoL,最低检测限为0.042μmoL/L。通过与高效液相色谱法的结合,确定在发酵24、48、72、96 h时发酵液中Mb含量分别为1.008、1.336、3.125、7.500μmoL/250 mL。结论:本文所建立的方法稳定、重现性好,可用于Mb在发酵不同阶段含量的测定。
        Objective:To establish a determination method of the content of methanobactin(Mb)obtained by fermentation of M. trichosporium OB3b during fermentation process and fermentation ripening stage. Methods:The effects of addition of CuSO_4,HDTMA,phosphate buffer and complexation time on the content of Mb were investigated. Based on the determination of Mb content in freeze-dried powder after fermentation by chrome azurol S method,in order to control the Mb fermentation process,the Mb content of every 24 h in the first 4 days during fermentation was determined by high performance liquid chromatography. Results:The content of CuSO_4,HDTMA and phosphate buffer was 1.2,4.0,2.0 mL and the complexation time was 15 min,the content of Mb in the purified 1 L fermentation broth was 26.91 μmolL,and the minimum detection limit was 0.042 μmol/L.Combining with high performance liquid chromatography,the Mb content in the fermentation broth was determined to be 1.008,1.336,3.125,7.500 μmol/250 mL at 24,48,72 and 96 h,respectively. Conclusion:The method established was stable and had good reproducibility,which could be used for the determination of Mb content in different stages of fermentation.
引文
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