ATR/FT-IR监测山梨醇发酵中山梨醇和山梨糖浓度变化

Monitoring the Sorbitol Fermentation by ATR/FT IR

采用衰减全反射傅里叶变换红外光谱（ＡＴＲ／ＦＴ－ＩＲ）技术研究了山梨醇生产山梨糖的发酵过程。确定了基质山梨醇和产物山梨糖的特征吸收峰，其特征峰的吸光度在发酵过程中的变化直接反映了山梨醇和山梨糖浓度的变化规律。建立了特征峰吸光度与浓度的相应关系，可用于同时监测发酵过程中山梨醇和山梨糖浓度的变化，测定结果满意。

Attenuated total reflection Fourier transform infrared spectroscopy was applied to the monitoring of sorbitol batch fermentation.The characteristic strong absorption peaks of sorbitol and sorbose are 1 081cm -1 and 1 052cm -1 respectively.The absorbance of the fermentation broth at these wavenumbers directly reflected the variation of sorbitol and sorbose concentrations during the fermentation.A method for the qualitative and quantitative analysis of the two components was first established.Both substrate (sorbitol) and product (sorbose) levels could be simultaneously measured.