| 白色链霉菌发酵液中赖氨酸的测定 |
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| 引用本文： | 吴琼,刘庆军.白色链霉菌发酵液中赖氨酸的测定[J].中国酿造,2005(11):53-55. |
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| 作者姓名： | 吴琼 刘庆军 |
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| 作者单位： | 山东轻工业学院,食品与生物工程学院,山东,济南,250100 |
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| 摘 要： | 对天然食品防腐剂ε-聚L-赖氨酸的发酵液中赖氨酸浓度的测定方法进行了研究。结果显示：分光光度法测定白色链霉菌发酵液中的赖氨酸时适用的测量范围是0．075mg／mL～200mg／mL，反应液加热时间20min以上，反应液的最大吸收波长480nm～482nm。发酵液中如果添加脯氨酸对测定结果影响最为明显。
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| 关 键 词： | 白色链霉菌 L-赖氨酸 测定方法 |
| 文章编号： | 0254-5071(2005)11-0053-03 |
| 修稿时间： | 2005年4月12日 |
Determining method of lysine content in Streptomyces albulus fermentation broth |
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| WU Qiong,LIU Qing-jun.Determining method of lysine content in Streptomyces albulus fermentation broth[J].China Brewing,2005(11):53-55. |
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| Authors: | WU Qiong LIU Qing-jun |
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| Abstract: | Determining method of L-lysine,a natural food antiseptic,in Streptomyces albulus fermentation broth was studied.The results showed that,the determining range of lysine concentration in the broth by spectrophotometer was 0.075-0.200 mg/ml,the suitable reaction time was over 20 min,maximum absorption wavelength was 480-482 nm,and the accession of proline into fermentation broth would have great influence on the result. |
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| Keywords: | Streptomyces albulus L-lysine determining method |
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