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林产化学与工业

林产化学与工业 ›› 2007, Vol. 27 ›› Issue (S1): 113-116.

• 研究报告 • 上一篇    下一篇

八角茴香渣生物转化法制莽草酸的初步研究

李伟1, 曹庸1,2, 雷勇1, 陈雪香3   

  1. 1. 吉首大学 生物资源与环境科学学院, 湖南 吉首 416000;2. 华南农业大学 食品学院, 广东 广州 510642;3. 湖南农业大学 生命科学技术学院, 湖南 长沙 410128
  • 收稿日期:2007-06-20 修回日期:1900-01-01 出版日期:2007-10-20 发布日期:2007-10-20
  • 通讯作者: 曹 庸, 教授, 博士生导师, 主要从事天然生物活性物的研究;E-mail:caoyong2181@scau.edu.cn。

Primary Studies on Shikimic Acid from Aniseed Residue by Microbial Transformation

LI Wei1, CAO Yong1,2, LEI Yong1, CHEN Xue-xiang3   

  1. 1. College of Biology and Environmental Science, Jishou University, Jishou 416000, China;2. College of Food Science, South China Agriculture University, Guangzhou 510642, China;3. College of Bioscience and Biotechnology, Hunan Agriculture University, Changsha 410128, China
  • Received:2007-06-20 Revised:1900-01-01 Online:2007-10-20 Published:2007-10-20

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摘要： 利用莎门氏菌B31转化八角茴香中的莽草酸,探讨莽草酸的微生物转化因子.HPLC检测分析结果表明:莎门氏菌B31自身不产莽草酸;菌种在对莽草酸溶液的生物转化过程中,在20～24 h莽草酸质量浓度达到最大,莽草酸质量浓度由原溶液中8.04 g/L增加到8.80 g/L,继续培养,莽草酸出现分解现象;莎门氏菌B31对质量分数为2%的八角糖无转化现象,对八角渣水提液的转化效果最好.以八角渣和蒸馏水的固液比为1:40(g:mL)时的提取液加入莎门氏菌B31培养转化24 h后,莽草酸最高质量浓度为0.213 g/L,为未转化前莽草酸含量的2.56倍.

关键词: 八角茴香, 莽草酸, 莎门氏菌, 生物转化

Abstract: A new way to obtain shikimic acid (SA) through microbial transformation of the bacteria Salmonella B31 in aqueous extracting solution of aniseed residue and its affecting factors were studied. HPLC analysis showed that S. B31 did not produce SA itself. Using the S. B31 to transform the extracting solution of aniseed residue, the concentration of SA increased from 8.04 g/L to 8.80 g/L and reached to the highest content between 20 h and 24 h, and then content of SA was decreased during the prolonged culture. The best transformation effect was obtained for the solution of aniseed residue:water extracts for 1:40(g:mL) with the bacteria S. B31 culture for 24 h and the highest SA content was 0.213 g/L, which increased 2.56 times.

Key words: Illicium verum Hook.f., shikimic acid (SA), Salmonella B31, microbial transformation

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