1,6-二磷酸果糖提取过程中的pH稳定性研究

Effect of pH on the Stability of Fructose-1, 6-diphosphate in Fermentation Solution

采用1，6-二磷酸果糖发酵预处理液，在不同pH条件、不同时间测定其溶液中的PO43-量增加值来推断1，6-二磷酸果糖的分解速度，结果表明1，6－二磷酸果糖在pH2～5，特别是在pH2～4的范围内较为稳定。

In this paper, the decomposition speed was studied by determining the concentrations of PO43- in pretreated fermentation solution at different pH and different time. The result showed that fructooe- 1, 6-diphosphate (FDP) was more stable within the pH range of 2~ 5, especially in the range of 2~ 4.