食品科学 ›› 2002, Vol. 23 ›› Issue (6): 80-84.
• 工艺技术 • 上一篇 下一篇
王凤玲, 邵晓芬, 王银华
出版日期:
发布日期:
WANG Feng-Ling, SHAO Xiao-Fen, WANG Yin-Hua
Online:
Published:
摘要: 以二氧化锗为锗源,确定葡萄酒酵母和啤酒酵母对锗的生物富集的工艺条件。结果表明,葡萄酒酵母对锗具有良好的生物富集作用,在锗的加入量为10×10-6的10°Brix的麦芽汁培养基中进行葡萄酒酵母的发酵培养,所得酵母对锗的富集量达98.2μg/g,有机化率达94%;Ge4+在磷酸的乙醇溶液中参与桑色素形成稳定的荧光络合物,测定波长λEx=426nm,λEx=496nm。
关键词: 锗, 葡萄酒酵母, 生物富集, 荧光值
Abstract: In this paper,research was made to determine the conditions under which Geraniumwas enriched in sac-charomyces.The resultshowsedthatthe Saccharomyces cerevisiae could do wellinthe enrichmentofGeranium.Inthe malt mediumof 10°Brix into which a quantity of 10×10 -6 Geraniumwas added,the yeast was thu s cultured for about 20h,whentheyeastcells almostscop pedgrowingwhichcouldbeseenfromb iomass.Itturnedouttobethattheen riched quantity of Geraiumwas 98.2μg /g,and the organically changed rate 94%.we also found that in Phosphoric acid -ethylalcoholsolutionGe 4+ andmorinwouldproduceastablecomp lexofstrongfluoranthene,forwhic hhedetectivelimit of Geraniumwas 0.001μg /g,andthe relative standard devia tion4.26%.
Key words: Geranium , Saccharomyces Cerevisiea , Biological enrichment , Spectrofluorometry
王凤玲, 邵晓芬, 王银华. 富锗酵母研究[J]. 食品科学, 2002, 23(6): 80-84.
WANG Feng-Ling, SHAO Xiao-Fen, WANG Yin-Hua. Study on Cerevisiea Enriched by Gera nium[J]. FOOD SCIENCE, 2002, 23(6): 80-84.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I6/80