摘要
研究了发酵液中D 核糖的分光光度测定方法。根据分光光度法测定D 核糖的原理 ,研究了发酵液中D 核糖的测定影响因素和规律。得出最佳的测定波长为 670nm、加热时间为 2 5min、氢离子浓度为 8mol/L、D 核糖浓度在 10～ 3 0mg/L范围内吸光度A与D 核糖浓度有线性关系 ,发酵液中的非葡萄糖成分的影响可忽略。葡萄糖对D 核糖的测定影响显著 ,通过实验得出其变化规律。建立了分光光度法测定微生物发酵液中D
A method for the determination of D-ribose concentration in the fermentation broth by spectrophotometry was proposed. It was based on the dehydration of D-ribose to produce furfural. in HCl medium, and then the condensation compound of furfural reacted with Fe3+ to form a color complex. The main factors affecting correct measurement of D-ribose concentration in the fermentation broth were studied. The measured wavelength is 670 nm, the heating time 25 min and the hydrogen ion concentration 8 mol/L. Absorbance shows linear relationship to D-ribose concentration in the range of 10 similar to 30 mg/L. Effect caused by the non-glucose element in the fermentation broth can be ignored and glucose significantly influences the measurement of D-ribose. The effect of glucose concentration and its elimination were examined.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2002年第8期975-977,共3页
Chinese Journal of Analytical Chemistry
基金
河北省自然科学基金项目 (No .2 0 10 10 )
