发酵液中L-苹果酸的简易测定法

A Simple Method for the Determination of L-Malic Acid in Fermenting Liquor

探讨了在L-苹果酸产生菌筛选过程中发酵产物的简易、快速的直接测定方法。通过对纸层析法、2,7-萘二酚法和β-萘酚法的比较试验,确定了适用于检测大批量发酵液样品的纸层析斑点面积法、即根据纸层析斑点面积与标准L-苹果酸浓度的对数是线性关系而建立的标准曲线,可定量测定L-苹果酸。应用该方法,从92株丝状真菌筛选出7株产L-苹果酸能力较高的菌株,其中8957菌株、当发酵控制在最佳条件下的L-苹果酸产率为21 mg/ml。

The purpose of this paper is to seek a simple and rapid method for the determination of L-malic acid in fermenting liquor of microorganisms. Experimental results indicated that in comperisen to the methods of 2,7-naphthalenediol and β-naphthol, the suitable method for determining L-malic acid in large batches of fermenting liquor was the paper chromatographic stain area method. Quantitative analysis of L-malic acid can be performed by using the standard curve of the logarithm of L-malic acid concentration versus the stain area from paper chromatography. Out of 92 strains of filamentous fungi, 7 strains which exhibited high ability of producing L-malic acid were screened by the analytical method described. The high productive capacity of strain 8 957 was 21mg/ml under optimum conditions.