论文部分内容阅读
对菊芋发酵过程中的总糖进行监测,以便更好地控制菊芋发酵过程,实现碳源的有效利用。利用蒽酮比色法首先建立了总糖的测定方法,其次考察了发酵过程中的乙醇、丁酸、乳酸、1,4-丁二醇等常见代谢物对总糖测定的影响。结果表明,建立的总糖测定方法具有良好的稳定性和回收率,适合对菊芋总糖的测定,此外,乙醇和丁酸(小于10%,v/v)对总糖的测定无影响,但乳酸和1,4-丁二醇(小于10%,v/v)对总糖测定结果影响很大,且规律为含一定浓度乳酸或1,4-丁二醇的菊粉溶液蒽酮反应后的吸光度为菊粉溶液蒽酮反应后的吸光度与等浓度乳酸或1,4-丁二醇溶液蒽酮反应后的吸光度之和。
The total sugar in the process of Jerusalem artichoke fermentation was monitored in order to better control the Jerusalem artichoke fermentation process to achieve the effective use of carbon sources. Anthrone colorimetric method was firstly used to establish the method of determination of total sugar. Secondly, the effects of common metabolites such as ethanol, butyric acid, lactic acid and 1,4-butanediol on the determination of total sugar during fermentation were investigated. The results showed that the established method of determination of total sugar has good stability and recovery, which is suitable for the determination of total sugar in Jerusalem artichoke. In addition, ethanol and butyric acid (less than 10%, v / v) had no effect on the determination of total sugar Lactic acid and 1,4-butanediol (less than 10%, v / v) have a great effect on the determination of total sugar, and the law is the inulin solution containing certain concentration of lactic acid or 1,4-butanediol after anthrone reaction Is the sum of the absorbance after anthrone reaction of inulin solution and the absorbance after anthrone reaction at the same concentration of lactic acid or 1,4-butanediol solution.