摘要
为阐明大麻韧皮生物脱胶机理,研究采用DCE01菌株对大麻韧皮进行浸泡振荡发酵10.5 h,从0.5 h开始,每隔2 h取样,采用高效液相色谱法分析发酵过程中有机酸的变化规律。结果表明:在降解大麻韧皮发酵过程中发酵液主要含有草酸、甲酸、苹果酸、乳酸、柠檬酸、乙酸、琥珀酸、丙酸和其它未知有机酸组分。草酸、甲酸、琥珀酸的含量在发酵过程中均呈先升后降的变化趋势,发酵最终变化率分别为降低93.69%、升高65.37%、降低26.01%;乙酸呈先升后降再回升再下降的变化过程,发酵最终变化率为降低84.58%;苹果酸、乳酸含量呈先升后降再回升变化状态,发酵最终变化率分别为升高52.03%、升高31.97%;柠檬酸含量呈缓慢上升至平稳趋势,发酵最终变化率为升高44.31%;丙酸含量呈不规则变化趋势,发酵最终变化率为升高0.11%。
To elucidate the mechanism of bio-degumming of hemp bast,the hemp bast was degummed with the strain of DCE01 for 10. 5 h. After 0. 5 h,the samples were analyzed by HPLC every2 h. The main results were as follow： The main constitutes were oxalic acid,methanoic acid,malic acid,lactic acid,citric acid,acetic acid,succinic acid,propionic acid and some other unknown organic acids. The content of oxalic acid,methanoic acid,and succinic acid increased and then decreased,the results were 93. 69% decreasement,65. 37% increasement and 26. 01% decreasement,respectively.The content of acetic acid increased firstly and then decreased,and subsequently increased firstly and then decreased again,and the results was 84. 58% decreasement. The content of lactic acid and malic acid increased firstly and then decreased,subsequently increased again,the results were 52. 03% increasement and 31. 97% increasement,respectively. The content of citric acid increased steadily then reached the maximum,the result was 4. 31% increasement. The content of propionic acid was not regular,and the result was 0. 11% increasement.
出处
《中国麻业科学》
2017年第4期183-188,共6页
Plant Fiber Sciences in China
基金
中国农业科学院科技创新工程(ASTIP-IBFC08)
国家麻类产业技术建设专项(No.CARS-19-E24)
湖南省自然科学基金(No.2016jj3126)
