作　　者： ; ; ; ; ; ;

机构地区： 广西农业科学院

出　　处： 《南方农业学报》 2013年第10期1710-1713,共4页

摘　　要： 【目的】筛选出适合提取甘蔗糖蜜发酵液中维生素B12的方法,解决糖蜜发酵液中菌体难破碎的问题。【方法】针对谢氏丙酸杆菌和维生素B12的特性,分别采用煮沸法、微波加热法及Na2HPO4加压法对谢氏丙酸杆菌菌体进行破碎,比较不同细胞破碎方法对菌体维生素B12提取率的影响。【结果】使用煮沸法、微波加热法、Na2HPO4加压法破碎细胞提取维生素B12的最佳工艺条件:煮沸法为100℃处理30 min,微波加热法为140 W处理6 min,Na2HPO4加压法为Na2HPO4提取剂添加量25 mL/g、121℃处理10 min,对应的甘蔗糖蜜发酵液中维生素B12提取率分别为92.25%、95.67%和89.36%。【结论】煮沸法是提取菌体内维生素B12时细胞破碎的首选方法。 [Objective]The suitable method for extracting vitaimin B l= from sugarcane molasses fermentation liquor was chosen to address the issue of thallus crush in molasses fermentation liquor. [Method]According to the characteristics of Propionibaeterium shermanff and vitamin B12, three methods （boiling, microwave heating, Na2HPO4 high-pressure ） were applied to break Propionibacterium shennani~ thallus, and to compare the effects of different cell breaking methods on thallus vitamin B~= release rate. [Result]The optimal extraction parameters were 100 ~C for 30 minutes （boiling method）, 140 W for 6 minutes （microwave heating method）, and 25 mL/g of Na=HPO4 and treated with 121~C for 10 minutes （Na2HPO4 high-pressure method）. The release rate was up to 92.25%,95.67% and 89.36%, respectively. [Conclusion] The boiling was the best method for extraction of Vitamin B12

关 键 词： 甘蔗糖蜜 发酵液 维生素 提取率 煮沸法 微波加热法 加压法

领　　域： [农业科学]