Extraction and Identification of Aureofuscin from Fermentation Broth

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 254-256.

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Extraction and Identification of Aureofuscin from Fermentation Broth

WEI Jie, MENG Xian-Jun, LI Hui

1.College of Food Science,Shenyang Agricultural University,Shenyang 110161,China; 2. Faculty of Life and Science,Liaoning University,Shenyang 110036,China

Online:2008-10-15 Published:2011-12-08

Abstract

Abstract: Macroporous resin was used to separate aureofuscin from fermentation broth of Streptomyces aureofuscus.n.sp,and hgih performance liquid chromatography (HPLC) method was adoted to determine aureofuscin quantitatively. The results showed that separation effect of aureofuscin is good by macroporous resin. The maximum absorption of aureofuscin is at 302.5 nm wavelength. The normalization analysis of HPLC indicated that aureofuscin content in the obtained sample by macroporous resin separation is 98%.

Key words: aureofuscin, macroporous resin, ultraviolet spectroscopy, HPLC

WEI Jie, MENG Xian-Jun, LI Hui. Extraction and Identification of Aureofuscin from Fermentation Broth[J]. FOOD SCIENCE, 2008, 29(10): 254-256.

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Extraction and Identification of Aureofuscin from Fermentation Broth

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