作　　者： ; ; ; ; ;

机构地区： 贵州省发酵工程与生物制药重点实验室

出　　处： 《食品工业科技》 2010年第5期204-206,共3页

摘　　要： 没食子酸及其衍生物是食品、医药等工业的一类重要原料。以黑曲霉B0201为菌种,以五倍子为原料,直接生料固体发酵法不能生成没食子酸,但是,先用生料固体发酵生产单宁酶,再用酶法制备没食子酸是可行的。研究表明,分两步制备没食子酸反应4h时,100mL单宁酶酶液中积累了0.77g没食子酸,建立了一种黑曲霉单宁酶两步法生产没食子酸的制备工艺。 Gallic acid and its derivatives are important materials in food,medicine and other industries. There was few gallic acid detected under the solid-state uncooked material fermentation using Aspergillus Niger B0201 as strain and gallnut as materials. However,it was feasible that gallic acid was prepared with tannase which was produced before under the solid-state uncooked material fermentation. The results suggested that 0.77g gallic acid was collected in the 100mL reaction mixture after reacting four hours. A two-stage production process of gallic acid with tannase from Aspergillus Niger was established.

关 键 词： 没食子酸 单宁酶 两步法 五倍子

领　　域： [轻工技术与工程] [轻工技术与工程]