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酵母菌發酵生產天然香料γ-癸內酯的后處理工藝研究

時間:2019-06-23 21:22來源:畢業論文
對發酵液的后處理方式包括:加入不同種類無機鹽、不同超聲時間、不同加熱溫度以及調節pH等方法,基于此,我們又進行了復合條件實驗

摘要:γ-癸內酯(GDL) 是一種含有五元內酯環的十碳化合物,它主要應用于奶油、桃子、柑橘和椰子型等香精的制備。本文以蓖麻油酸為底物,以酵母作為生物轉化菌種,通過對轉化結束后發酵液的不同處理方式研究,比較之后對產物γ-癸內酯萃取效率的影響。36583
在本文中,對發酵液的后處理方式包括:加入不同種類無機鹽、不同超聲時間、不同加熱溫度以及調節pH等方法,基于此,我們又進行了復合條件實驗。通過上述實驗獲得的主要結論為:在發酵液中加入無機鹽后,硫酸鎂對γ-癸內酯的萃取有一定負效應,其余四種無機鹽與對照組相比沒有明顯提升,表明胞內的γ-癸內酯含量并不高,此外采用超聲破碎細胞的實驗結果也從另一角度支持了上述結論。對發酵液加熱后萃取的實驗結果表明:70℃處理發酵液可以提高之后的產物萃取效率,與對照組相比提升10.6%。采用調節pH值的方法,可發現隨著pH的降低,萃取發酵液得到γ-癸內酯逐漸升高,當將發酵液的pH調至1時γ-癸內酯的萃取效果較為理想。有關加熱后γ-癸內酯的萃取效果上升是否為其直接前體物環化導致,這一機理研究仍有待實驗完成。
畢業論文關鍵詞: γ-癸內酯;蓖麻油酸;安琪酵母;后處理;環化
Influence of the product after extraction rate GDL broth processing
Abstact :Gamma Decalactone (GDL) is a ten carbon compound which containing a five -membered lactone ring. It is mainly used in cream, peach, orange and coconut type flavor . The ricinoleic acid as substrate, using yeast as a biological transformation strain, After the end of the fermentation liquid of different treatment methods on through the transformation . After comparing the product gamma-Decalactone extraction efficiency influence.
源¥自%六^^維*論-文+網=www.aftnzs.live

    In this paper, the post processing methods of the fermentation liquid include: adding different kinds of inorganic salt, different ultrasonic time, different heating temperature and adjusting pH and so on.Based on this, we have carried on the compound condition experiment. The main conclusions obtained by the above experiment are:After adding inorganic salt in the fermentation liquid, the extraction of magnesium sulfate on gamma-Decalactone has certain negative effect,compared with the remaining four kinds of inorganic salts and the control group, no significant improvement.That suggest  intracellular gamma-Decalactone content is not high. In addition, the ultrasonic cell of experimental results from another angle to support the above conclusion.The experimental results of the fermentation liquid were heated and the experimental results showed that: 10.6% the fermentation liquid could improve the extraction efficiency of the product, compared with the control group by 70℃. The method of adjusting pH can show that , fermentation broth extraction by gamma-Decalactone gradually increased. When the fermentation liquid of pH was adjusted to 1 gamma-Decalactone extraction effect is ideal. The heating after the extraction effect of gamma Decalactone rise is the direct precursor of cyclization leads, this mechanism remains to be the end of the experiment.
Keywords: lactone, γ- -decalactone, ricinoleic, Angel Yeast, after treatment,ring
目錄
1. 緒論    1
1.1 內酯的介紹    1
1.1.1 內酯概述    1
1.1.2 內酯的研究發展    1
1.2 γ-癸內酯的介紹    1
1.2.1 γ-癸內酯的結構及理化性質    1
1.2.2 制備γ-癸內酯的方法    3
1.3 生物轉化法制備GDL    3
1.3.1 以羥基脂肪酸為底物制備GDL    3
1.3.2. 以非羥基脂肪酸為底物制備GDL    4 酵母菌發酵生產天然香料γ-癸內酯的后處理工藝研究:http://www.aftnzs.live/shengwu/20190623/35091.html
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