摘要
共轭亚油酸是一种具有多种生理活性的天然脂肪酸。以盐生植物紫花苜蓿的种籽油为底物,用嗜酸乳酸杆菌(Lactobacillus acidophilus)1.1854催化紫花苜蓿籽油中的亚油酸转化为共轭亚油酸。通过单因素实验分析了发酵过程中pH、温度、预培养和苜蓿籽油的浓度对生产共轭亚油酸的影响。
Conjugated linoleie acid is a natural fatty acid that has a great variety of physiologiel activity. The investigation used the seed oil of halophyte alfalfa as the substrate, converting the linoleic acid in the oil to conjugated linoleic acid with the Lactobacillus acidophilus 1.1854. Through single factor experiment the investigation analyzed the influence of factors such as pH, temperature, preincubatioin and oil concentration on the production of conjugated linoleic acid.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期1-4,共4页
Food Research and Development
基金
国家863计划项目(2002AA648010)
关键词
紫花苜蓿籽油
共轭亚油酸
嗜酸乳酸杆菌
单因素
seed oil of halophyte alfalfa
conjugated linoleic acid
Lactobacillus acidophilus
single factor
