富铬酵母的研制

食品科学 ›› 2001, Vol. 22 ›› Issue (2): 32-35.

富铬酵母的研制

王盛良, 黄杰, 黄薇, 孙桂菊

南京市卫生防疫站

出版日期:2001-02-15 发布日期:2012-02-15

Study on the Cultivation of Chromium-enriched Yeast

WANG Sheng-Liang, HUANG Jie, HUANG Wei, SUN Gui-Ju

Online:2001-02-15 Published:2012-02-15

摘要/Abstract

摘要： 研究了富铬酵母的培养方法，发现培养基中低浓度的铬（<100mg/kg）对酵母生长起促进作用，且随着铬浓度的增加酵母对铬的富集作用亦增加。用200～320nm波长范围对富铬酵母及普通酵母溶液进行紫外扫描，发现在260nm处有一特征的吸收峰。富铬酵母中有机铬占总铬量的97.6%.

关键词: 富铬酵母, 有机铬, 紫外扫描

Abstract: This paper offered a method to get organic chromium nutrient by cultivating chromium-enriched yeast.It was found that the solution of low consistency promoted the growth of yeast,and with increasing the chromium concentration in culture,the chromium content of chromium-enriched yeast would increase.The solution of chromium-enriched and normal brewer’s yeast was measured by ultraviolet spectrometry with in 200～320nm wavelength range.A characteristic ultraviolet absorption peak appeared at 260nm.The organic chromium was about 97.6% of the total chromium in chromium-enriched yeast.

Key words: Chromium-enriched yeast Organic chromium Ultraviolet spectrometry

王盛良, 黄杰, 黄薇, 孙桂菊. 富铬酵母的研制[J]. 食品科学, 2001, 22(2): 32-35.

WANG Sheng-Liang, HUANG Jie, HUANG Wei, SUN Gui-Ju. Study on the Cultivation of Chromium-enriched Yeast[J]. FOOD SCIENCE, 2001, 22(2): 32-35.

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[2]	肖方正, 刘曲滨. 富铬酵母的生产工艺研究[J]. 食品科学, 2001, 22(10): 61-63.