| 辣椒素类似物发酵转化的条件优化 |
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| 引用本文： | 金红星,田方,成文玉.辣椒素类似物发酵转化的条件优化[J].中国酿造,2010(1). |
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| 作者姓名： | 金红星 田方 成文玉 |
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| 作者单位： | 河北工业大学,化工学院,天津,300130 |
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| 摘 要： | 将辣椒素类物质经液体发酵转化为低辣度的辣椒素类似物.研究了培养基组成和培养条件对发酵的影响,确定最优发酵转化条件为采用微波预处理结合乙醇萃取方法提取辣椒素类物质,用具有5%乙醇耐受性的明串珠菌进行发酵,辣椒素类物质转化率可以达到30%左右.
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| 关 键 词： | 发酵转化 辣椒素类似物 明串珠菌 |
Optimization of fermentation conditions of capsaicin analogues |
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| JIN Hongxing,TIAN Fang,CHENG Wenyu.Optimization of fermentation conditions of capsaicin analogues[J].China Brewing,2010(1). |
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| Authors: | JIN Hongxing TIAN Fang CHENG Wenyu |
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| Affiliation: | JIN Hongxing,TIAN Fang,CHENG Wenyu (School of Chemical Engineering , Technology,Hebei University of Technology,Tianjin 300130,China) |
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| Abstract: | The capsaicinoid was transformed into a low-degree hot capsaicin analogue by Leuconostoc.The optimal fermentation conditions were investigated in this paper.The results showed that the capsaicin could be extracted by microwave combined with ethanol extraction.The transformation yield of capsaicin could reach 30% using Leuconostoc as starter which could tolerate 5% ethanol. |
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| Keywords: | fermentation transform capsaicin analogues Leuconostoc |
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