摘要
红球菌在发酵生产类胡萝卜素过程中，菌体内类胡萝卜素成分保持不变，但各组分含量有所变化，分配比（Ｋ值）先增加后减少．通过薄层层析发现，该红球菌类胡萝卜素至少有６种色素，经氧化铝柱层析，得到四种组分，根据类胡萝卜素的特征吸收峰，推测组分Ⅰ为δ－胡萝卜素，组分Ⅱ为γ－胡萝卜素。
During the fermentation process ,the pigment components remained unchanged,But their amount changed The partition coefficient ( K value) increased first and decreased afterwards TLC showed the Rhodococcu sp carotenoids were at least composed of six components Four kinds of components were obtained, through Al 2O 3 column chromatography According to their absorption and characteristics in different solvents, the first and second ones were presumed to be δ carotene andγ carotene respectively, and the others were supposed to be carotenoid derivatives
基金
农业部"八五"重点课题
