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›› 2013, Vol. 13 ›› Issue (1): 124-128.

• 生化工程专栏 • 上一篇    下一篇

莽草酸发酵液的快速检测方法

徐晓娟 王自强 杜英 王云山 苏志国   

  1. 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室 中国科学院过程工程研究所生化工程国家重点实验室
  • 收稿日期:2012-10-10 修回日期:2012-12-06 出版日期:2013-02-20 发布日期:2013-02-20
  • 通讯作者: 徐晓娟

Fast Determination Method of Shikimic Acid Fermentation Liquor

XU Xiao-juan WANG Zi-qiang DU Ying WANG Yun-shan， SU Zhi-guo   

  1. Key Lab of Biochemical Engineering, Institute of Process Engineering, Key Lab of Biochemical Engineering, Institute of Process Engineering, Key Lab of Biochemical Engineering, Institute of Process Engineering, State Key Lab. Biochem. Eng., Inst. Process Eng., Chinese Academy of Sciences State Key Lab. Biochem. Eng., Inst. Process Eng., Chinese Academy of Sciences
  • Received:2012-10-10 Revised:2012-12-06 Online:2013-02-20 Published:2013-02-20
  • Contact: XU Xiao-juan

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被引次数

17

摘要： 建立了采用高效液相色谱法快速测定发酵液中蔗糖、莽草酸和芳香族氨基酸含量的方法，为微生物发酵生产莽草酸的工艺控制提供便捷. 色谱条件为：Hypersil APS-2色谱柱(5 mm, 250 mm×4.6 mm)，检测波长215 nm，示差检测器和紫外检测器联用，流动相为pH 2.5的磷酸水溶液和乙腈(体积比20:80)，柱温30℃，流速1.0 mL/min，进样量10 mL. 在该条件下所测各物质的线性回归方程相关系数均大于0.9986，加样回收率为95%~105%，相对标准偏差均小于2.0%.

关键词: 高效液相色谱, 蔗糖, 莽草酸, 芳香族氨基酸, 发酵液

Abstract: To control the production process of shikimic acid, the determination method of sucrose, shikimic acid and aromatic amino acids in fermentation liquor with HPLC was established. The analysis of above parameters was performed using a Hypersil APS-2 column (5 mm, 250 mm×4.6 mm), and an ultraviolet detector operated at 215 nm coupling a refractive index detector. The mobile phase consisted of phosphoric acid solution (pH 2.5) and acetonitrile at a 20:80 volume ratio, the elution was carried out at 30℃ and flow rate of 1.0 mL/min, and the injection volume was 10 mL. Under the conditions, the correlation coefficients of their linear regression equations reached above 0.9986. Their recovery rate was in a range from 95% to 105%, and relative standard deviation less than 2.0%.

Key words: HPLC, sucrose, shikimic acid, aromatic amino acid, fermentation liquor

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