| 红曲霉液体培养法制备姜黄素的工艺优化 |
| |
| 引用本文： | 潘婕,申莉娟,徐戡. 红曲霉液体培养法制备姜黄素的工艺优化[J]. 中国实验方剂学杂志, 2013, 19(13): 51-53 |
| |
| 作者姓名： | 潘婕 申莉娟 徐戡 |
| |
| 作者单位： | 中北大学化工与环境学院,太原,030051 |
| |
| 摘 要： | 目的:优选红曲霉液体培养法制备姜黄素的工艺条件.方法:以天然姜黄为原料,姜黄素得率为指标,在单因素试验基础上,采用正交试验考察发酵时间、料液比、营养比和发酵液pH对制备工艺的影响.结果:最佳制备工艺为发酵时间5d,料液比1 g·L-1,营养比1/6,发酵液pH 4,姜黄素得率达0.43％.结论:优选的制备工艺稳定可行、效率高.
|
| 关 键 词： | 红曲霉 姜黄素 液体培养 发酵 显著性 |
| 收稿时间： | 2012-11-21 |
Optimization of Preparation Technology for Curcumin by Monascus Liquid Culture Method |
| |
| PAN Jie,SHEN Li-juan and XU Kan. Optimization of Preparation Technology for Curcumin by Monascus Liquid Culture Method[J]. China Journal of Experimental Traditional Medical Formulae, 2013, 19(13): 51-53 |
| |
| Authors: | PAN Jie SHEN Li-juan XU Kan |
| |
| Affiliation: | School of Chemical Engineering and Environment, North University of China, Taiyuan 030051, China;School of Chemical Engineering and Environment, North University of China, Taiyuan 030051, China;School of Chemical Engineering and Environment, North University of China, Taiyuan 030051, China |
| |
| Abstract: | Objective:To optimize preparation technology of curcumin by monascus liquid culture method. Method: With natural Curcuma longa as raw materials and yield of curcumin index,based on single-factor tests,effect of solid-liquid ratio,fermentation time,nutrition ratio and pH of fermentation broth on preparation technology was investigated by orthogonal test. Result: Optimum preparation technology was as following:solid-liquid ratio of 1 g·L-1,fermentation time 5 d,nutrition ratio 1/6,pH of fermentation broth 4.Yield of curcumin was up to 0.43%. Conclusion: This optimized technology was stable and feasible with high efficiency. |
| |
| Keywords: | monascus curcumin liquid culture fermentation significant |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《中国实验方剂学杂志》浏览原始摘要信息 |
|
点击此处可从《中国实验方剂学杂志》下载全文 |
|
