食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
2期
31-33
,共3页
王嫱%冯焕鹏%刘吴娟%李祝%陈青
王嬙%馮煥鵬%劉吳娟%李祝%陳青
왕장%풍환붕%류오연%리축%진청
黑曲霉%发酵液%挥发油%气相色谱-质谱法
黑麯黴%髮酵液%揮髮油%氣相色譜-質譜法
흑곡매%발효액%휘발유%기상색보-질보법
Aspergillus nigerxj%fermentation broth%fatty acid%GC-MS
目的：分析黑曲霉（Aspergillusnigerxj）发酵液中的脂肪酸成分。方法：液体发酵培养黑曲霉0spergillusnigerxj），发酵液通过石油醚萃取，硅胶柱层析，石油醚-乙酸乙酯洗脱，得到的脂肪酸经甲酯化处理，通过气相色谱一质谱联用技术对其进行鉴定。结果：鉴定出4种脂肪酸成分。结论：黑曲霉（Aspergillusniger巧）发酵液中的脂肪酸成分主要为亚油酸、6-十八碳烯酸、14-甲基十五烷酸和硬脂酸。
目的：分析黑麯黴（Aspergillusnigerxj）髮酵液中的脂肪痠成分。方法：液體髮酵培養黑麯黴0spergillusnigerxj），髮酵液通過石油醚萃取，硅膠柱層析，石油醚-乙痠乙酯洗脫，得到的脂肪痠經甲酯化處理，通過氣相色譜一質譜聯用技術對其進行鑒定。結果：鑒定齣4種脂肪痠成分。結論：黑麯黴（Aspergillusniger巧）髮酵液中的脂肪痠成分主要為亞油痠、6-十八碳烯痠、14-甲基十五烷痠和硬脂痠。
목적：분석흑곡매（Aspergillusnigerxj）발효액중적지방산성분。방법：액체발효배양흑곡매0spergillusnigerxj），발효액통과석유미췌취，규효주층석，석유미-을산을지세탈，득도적지방산경갑지화처리，통과기상색보일질보련용기술대기진행감정。결과：감정출4충지방산성분。결론：흑곡매（Aspergillusniger교）발효액중적지방산성분주요위아유산、6-십팔탄희산、14-갑기십오완산화경지산。
Objective： To study chemical constituents of fatty acid from A Aspergillus niger xj fermentation broth. Methods： After being cultured in PDA liquid medium, the fatty acid from Aspergillus niger xj was extracted by petroleum ether from the fermentation broth , separated by silica gel column chromatography method, eluted with petroleum ether and ethyl acetate, then separated and analysed by GC-MS. Results： 4 compounds were separated and identified. Conclusion The major fatty acids in Aspergillus niger xj fermentation broth including octadecadienoic acid, octadecenoic acid, pentadecanoic acid and octadecanoic acid.
