| 核酸发酵液抑菌成分的分离提取 |
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| 引用本文： | 郭新竹,宁正祥,黄志良.核酸发酵液抑菌成分的分离提取[J].食品与发酵工业,2001,27(8):13-16. |
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| 作者姓名： | 郭新竹 宁正祥 黄志良 |
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| 作者单位： | 华南理工大学食品与生物工程学院 |
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| 基金项目： | 广东省自然科学基金资助项目(项目编号:980542) |
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| 摘 要： | 对核酸发酵液的抗菌活性进行了初步研究 ,发现核酸发酵液有一定抗菌活性。将发酵液在 pH 7条件下浓缩后调节到酸性 ,用石油醚萃取 ,分离出一种不易溶于冷水 ,易溶于乙醇、石油醚及碱溶液的结晶 ,该结晶的抗菌活性比发酵原液提高 3 4倍。
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| 关 键 词： | 核酸发酵液 防腐剂 抗菌活性 MIC值 |
| 修稿时间： | 2000年12月9日 |
Extraction of Antibacterial Component from Nucleic Acid Fermenting Liquor |
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| Guo Xinzhu,Ning Zhengxiang Huang Zhiliang.Extraction of Antibacterial Component from Nucleic Acid Fermenting Liquor[J].Food and Fermentation Industries,2001,27(8):13-16. |
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| Authors: | Guo Xinzhu Ning Zhengxiang Huang Zhiliang |
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| Abstract: | The antibacterial ability of nucleic acid fermenting liquor was studied in this paper. Firstly, the liquor was adjusted to pH?7 and condensed, then adjusted to pH?3.5～4 and extracted with petroleum ether. Finally, a kind of crystal was obtained which is easy to solve in alcohol, ether and petroleum ether, and difficult to solve in cool water. The antibacterial ability of the crystal was 3.4 times as high as that of fermenting liquor. |
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| Keywords: | nucleic acid fermenting liquor preservative antibacterial ability MIC value |
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