| 发酵生产中还原糖和葡萄糖检测指标的分析 |
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| 引用本文： | 史建国,杨俊慧,孟庆军,杨艳,马耀宏,张利群.发酵生产中还原糖和葡萄糖检测指标的分析[J].食品与发酵工业,2006,32(10):165-166. |
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| 作者姓名： | 史建国 杨俊慧 孟庆军 杨艳 马耀宏 张利群 |
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| 作者单位： | 山东省科学院生物研究所,济南,250014 |
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| 摘 要： | 采用还原糖测定法和葡萄糖酶电极测定法,对谷氨酸发酵生产中淀粉糖原料和发酵液中还原糖和葡萄糖含量进行了测定,研究了其变化特点和意义。结果表明,淀粉糖液中葡萄糖/还原糖比值变化从80%~94.2%;发酵过程中,谷氨酸生产菌首先消耗葡萄糖,发酵28h,葡萄糖含量接近0,而还原糖含量为1.0%;还原糖测定仪用于发酵后期还原糖测定,精密度(RSD%)为2.21,对发酵后期的精确控制具有一定的应用价值。
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| 关 键 词： | 还原糖 葡萄糖 发酵过程控制 |
| 收稿时间： | 07 12 2006 12:00AM |
| 修稿时间： | 2006年7月12日 |
Evaluation of Reducing Sugar and Glucose for Fermentation Process Control |
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| Shi Jianguo,Yang Junhui,Meng Qingjun,Yang Yan,Ma Yaohong,Zhang Liqun.Evaluation of Reducing Sugar and Glucose for Fermentation Process Control[J].Food and Fermentation Industries,2006,32(10):165-166. |
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| Authors: | Shi Jianguo Yang Junhui Meng Qingjun Yang Yan Ma Yaohong Zhang Liqun |
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| Affiliation: | Biology Research-Institute of Shandong Academy of Sciences, Jinan 250014, China |
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| Abstract: | The reducing sugar and glucose in starch sugar products and fermentation liquids were determined by using Fehling reagent method and glucose oxidase electrode respectively.The significance of the two parameters for fermentation process control were discussed.The results showed that the ratios of glucose and reducing sugar in different sugar products varied from 80% to 94.2%.During the fermentation period glucose was preferably consumed,reaching a very low concentration(0.1%) at 28 h,whereas the reducing sugar remained at a concentration of 1.0%.Reducing sugar in final fermentation stage was determined with higher accuracy and precision(RSD = 2.21%) using the autoanalyzer,which is practical and efficient for the final stage control. |
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| Keywords: | reducing sugar glucose fermentation process control |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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