纳他霉素浸提和结晶工艺的研究
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摘要
通过优化纳他霉素浸提和结晶工艺,提高提取收率,提升产品质量。结果表明:浸提最佳条件是浸提温度为20℃、溶媒的添加量为4倍量(v/m)、浸提的时间为2 h,浸提得率可达到92%;结晶的最佳条件是搅拌频率10 Hz,结晶温度30℃,加水倍数为1.5倍(v/v),加水的时间控制在1.5 h,结晶得率可达到87.7%。
By optimizing the extraction and crystallization process of natamycin,the extraction yield and product quality of natamycin were improved. The results showed that extraction yield could reach 92%,when the temperature was at 20 ℃,adding amount of solvent at 4 times(v/m),and extraction time in 2 h; as the optimum technology of crystallization was to stir frequently at10 Hz,crystallization temperature at 30 ℃,water ratio at 1. 5 times(v/v),water time control in 1. 5 h the crystallization yield could reach 87. 7%.
By optimizing the extraction and crystallization process of natamycin,the extraction yield and product quality of natamycin were improved. The results showed that extraction yield could reach 92%,when the temperature was at 20 ℃,adding amount of solvent at 4 times(v/m),and extraction time in 2 h; as the optimum technology of crystallization was to stir frequently at10 Hz,crystallization temperature at 30 ℃,water ratio at 1. 5 times(v/v),water time control in 1. 5 h the crystallization yield could reach 87. 7%.
引文
[1]高玉荣,王雪平.天然抗真菌食品生物防腐剂——纳他霉素的性质及在食品中的应用[J].农产品加工,2009(5):7-9.
[2]雷德柱,黄永健.新型生物防霉剂纳他霉素在液体饲料中的应用[J].食品与机械,2015,31(4):62-65.
[3]Welscher Y,Napel HE,et al.Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane[J].The Journal of Biological Chemistry,2008(5):66-68.
[4]宋忠祥.纳他霉素及其在腌腊肉制品加工中的应用[J].农产品加工:学刊,2012(11):189-190.
[5]崔文静,程书梅,张伟,等.纳他霉素的提取工艺及效价测定的研究[J].河北农业大学学报,2010,33(1):128-132.
[6]崔文静,程书梅,张伟,等.响应面法优化纳他霉素提取工艺[J].中国酿造,2010(2):138-141.
[7]魏宝东,林雨舒.发酵液分离提取条件对纳他霉素提取效果的影响[J].食品科技,2010,35(4):203-206.
[8]王淼.高产纳他霉素基因工程菌株的构建以及其发酵条件优化[D].济南:山东大学,2015.
[9]康健,王敏,杜连祥.发酵液中纳他霉素的提取及鉴定[J].药物生物技术,2006,13(4):293-298.
[10]朱维忠,张兴灿,王宏,等.纳他霉素发酵液提取工艺研究[J].化工管理,2015(12):182.
[11]蓝碧锋,梁淑娃,廖春芳,等.戴南艺.新型食品添加剂纳他霉素提取工艺的初步研究[J].食品工业科技,2008,53(7):210-212.
[2]雷德柱,黄永健.新型生物防霉剂纳他霉素在液体饲料中的应用[J].食品与机械,2015,31(4):62-65.
[3]Welscher Y,Napel HE,et al.Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane[J].The Journal of Biological Chemistry,2008(5):66-68.
[4]宋忠祥.纳他霉素及其在腌腊肉制品加工中的应用[J].农产品加工:学刊,2012(11):189-190.
[5]崔文静,程书梅,张伟,等.纳他霉素的提取工艺及效价测定的研究[J].河北农业大学学报,2010,33(1):128-132.
[6]崔文静,程书梅,张伟,等.响应面法优化纳他霉素提取工艺[J].中国酿造,2010(2):138-141.
[7]魏宝东,林雨舒.发酵液分离提取条件对纳他霉素提取效果的影响[J].食品科技,2010,35(4):203-206.
[8]王淼.高产纳他霉素基因工程菌株的构建以及其发酵条件优化[D].济南:山东大学,2015.
[9]康健,王敏,杜连祥.发酵液中纳他霉素的提取及鉴定[J].药物生物技术,2006,13(4):293-298.
[10]朱维忠,张兴灿,王宏,等.纳他霉素发酵液提取工艺研究[J].化工管理,2015(12):182.
[11]蓝碧锋,梁淑娃,廖春芳,等.戴南艺.新型食品添加剂纳他霉素提取工艺的初步研究[J].食品工业科技,2008,53(7):210-212.