黑曲霉发酵液中脂肪酸化学成分的研究

Analysis of the fatty acid from Aspergillus niger xj fermentation broth

目的:分析黑曲霉(Aspergillus niger x)j发酵液中的脂肪酸成分。方法:液体发酵培养黑曲霉(Aspergillus niger x)j,发酵液通过石油醚萃取,硅胶柱层析,石油醚-乙酸乙酯洗脱,得到的脂肪酸经甲酯化处理,通过气相色谱-质谱联用技术对其进行鉴定。结果:鉴定出4种脂肪酸成分。结论:黑曲霉(Aspergillus niger x)j发酵液中的脂肪酸成分主要为亚油酸、6-十八碳烯酸、14-甲基十五烷酸和硬脂酸。

Objective： To study chemical constituents of fatty acid from A Aspergillus niger xj fermentation broth. Methods： After being cultured in PDA liquid medium, the fatty acid from Aspergillus niger xj was extracted by petroleum ether from the fermentation broth , separated by silica gel column chromatography method, eluted with petroleum ether and ethyl acetate, then separated and analysed by GC-MS. Results： 4 compounds were separated and identified. Conclusion The major fatty acids in Aspergillus niger xj fermentation broth including octadecadienoic acid, octadecenoic acid, pentadecanoic acid and octadecanoic acid.