DNS法在普鲁兰多糖发酵液中糖测定的研究

Application of DNS method to the determination of saccharide content in Pullulan fermentation broth

普鲁兰是由出芽短梗霉菌株(Aureobasidium pullulans)发酵生产的胞外多糖,普鲁兰多糖含量多少是判断发酵成功与否的标志,而多糖含量的准确测定对发酵的过程控制特别重要。本文研究了DNS法在普鲁兰多糖发酵液中糖测定的应用,同时研究了色素和不同比例乙醇对DNS法测定出芽短梗霉发酵液中残糖和总糖的影响。结论为色素对总糖的测定有干扰,对上清液中的残糖的测定没有影响;不同比例乙醇对DNS法测定糖含量没有影响。

The Pullulan is exopolysaccharides （EPS） produced by fermentation of Aureobasidium pullulans. The content of Pullulans is an indication that the fermentation is successful or not. The accurate determination of the Polysaccharide content is very important to the process control of fermentation. This paper studies the application of the DNS method in determining saccharide content in Pullulan fermentation broth and the effect of pigment and ethanol in different ratio on determining residual saccharide and total saccharide in the Aureobasidium pullulans fermentation broth with DNS method. The conclusion was that the pigment interferes the determination of total saccharide, but had effect on the determination of the residual saccharide in the supernatant, and the determination of saccharide content with the DNS method will not be affected by ethanol in different ratio.