| 从发酵液中分离提取核黄素 |
| |
| 引用本文： | 章克昌,吴佩琮,陆文清. 从发酵液中分离提取核黄素[J]. 食品与生物技术学报, 1998, 17(3) |
| |
| 作者姓名： | 章克昌 吴佩琮 陆文清 |
| |
| 作者单位： | 无锡轻工大学生物工程学院 |
| |
| 摘 要： | 核黄素的溶解度受溶液的ｐＨ值影响较大，在碱性条件下核黄素的溶解度较大，而在偏酸性溶液中溶解度较小。实验中分析了温度、ｐＨ值、作用时间和避光条件等因素对核黄素分解损失的影响，在此基础上设计了碱溶法提取核黄素的新工艺，并用核黄素的发酵液进行了试验，获得了较好的效果。与传统的酸溶法提取工艺相比，不仅提高了收得率，能耗也大大降低。
|
| 关 键 词： | 核黄素；分离；发酵；提取 |
Separation and Extraction Riboflavin from its Fermentation Broth |
| |
| Zhang Kechang Wu Peicong Lu Wenqing. Separation and Extraction Riboflavin from its Fermentation Broth[J]. Journal of Food Science and Biotechnology, 1998, 17(3) |
| |
| Authors: | Zhang Kechang Wu Peicong Lu Wenqing |
| |
| Abstract: | The solubility of riboflavin was greatly influenced by pH. The solubility of riboflavin has quite low in acidic solution while that has high in alkaline solution. The stability of riboflavin was deeply affected by the factors such as temperature,pH, time and lighting. Based on the results of experiments which analyzed the above factors,a new method for recovering riboflavin by alkaline solubilization separation was developed. This method was verified by actual fermentation broth and satis factory results were obtained. Compared with traditional acidic solubilization seraration process, not only the ratio of recovery was increased,but also the energy lost was reduced considerably with the method. |
| |
| Keywords: | riboflavin separtion process fermentation extraction |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载免费的PDF全文 |
