作　　者： ; ; ; ;

机构地区： 吉首大学生物资源与环境科学学院

出　　处： 《林产化学与工业》 2007年第B10期113-116,共4页

摘　　要： 利用莎门氏菌B31转化八角茴香中的莽草酸，探讨莽草酸的微生物转化因子。HPLC检测分析结果表明：莎门氏菌B31自身不产莽草酸；菌种在对莽草酸溶液的生物转化过程中，在20-24h莽草酸质量浓度达到最大，莽草酸质量浓度由原溶液中8．04g／L增加到8．80g／L，继续培养，莽草酸出现分解现象；莎门氏菌B31对质量分数为2％的八角糖无转化现象，对八角渣水提液的转化效果最好。以八角渣和蒸馏水的固液比为1：40（g：mL）时的提取液加入莎门氏菌B31培养转化24h后，莽草酸最高质量浓度为0．213g／L，为未转化前莽草酸含量的2．56倍。 A new way to obtain shiklmic acid （SA） through microbial transformation of the bacteria Salmonella B31 in aqueous extracting solution of aniseed residue and its affecting factors were studied. HPLC analysis showed that S. B31 did not produce SA itself. Using the S. B31 to transform the extracting solution of aniseed residue, the concentration of SA increased from 8.04 g/L to 8.80 g/L and reached to the highest content between 20 h and 24 h, and then content of SA was decreased during the prolonged culture. The best transformation effect was obtained for the solution of aniseed residue： water extracts for 1 ： 40 （g： mL） with the bacteria S, B31 culture for 24 h and the highest SA content was 0.213 g/L, which increased 2.56 times.

关 键 词： 八角茴香 莽草酸 莎门氏茵 生物转化

领　　域： [化学工程] [农业科学]