新型食品添加剂纳他霉素提取工艺的初步研究

Preliminary study on extraction technique of a new food additive natamycin

研究了萃取溶剂、pH、温度、搅拌速度和搅拌时间等因素对发酵菌体提取纳他霉素的影响。得出用无水乙醇作萃取剂,用量为V无水乙醇:W湿菌体=1:1,将抽提液pH调至10.20,15℃下600～800r/min搅拌30min为最佳提取工艺,抽提率达86%以上。

Some factors such as extraction solvent, pH,temperature, stirring speed and mixing time which effect the extracting of natamycin from the fermentation bacteria were studied. It is showed that the extract rate reached more than 86% with the best extraction condition by using ethanol absolute as extractive solvent and ethanol absolute：fermentation bacteria =1：1（V/W）,PH as 10.20,600-800r/min stirring 30 min under 15℃