白色链霉菌发酵液中赖氨酸的测定

Determining method of lysine content in Streptomyces albulus fermentation broth

对天然食品防腐剂ε-聚L‐赖氨酸的发酵液中赖氨酸浓度的测定方法进行了研究。结果显示:分光光度法测定白色链霉菌发酵液中的赖氨酸时适用的测量范围是0.075mg/mL～0.200mg/mL,反应液加热时间20min以上,反应液的最大吸收波长480nm～482nm。发酵液中如果添加脯氨酸对测定结果影响最为明显。

Determining method of L-lysine, a natural food antiseptic, in Streptomyces albulus fermentation broth was studied. The results showed that, the determining range of lysine concentration in the broth by spectrophotometer was 0.075-0.200 mg/ml, the suitable reaction time was over 20 min, maximum absorption wavelength was 480-482 nm, and the accession of proline into fermentation broth would have great influence on the result.