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目的:优选红曲霉液体培养法制备姜黄素的工艺条件。方法:以天然姜黄为原料,姜黄素得率为指标,在单因素试验基础上,采用正交试验考察发酵时间、料液比、营养比和发酵液pH对制备工艺的影响。结果:最佳制备工艺为发酵时间5 d,料液比1 g·L-1,营养比1/6,发酵液pH 4,姜黄素得率达0.43%。结论:优选的制备工艺稳定可行、效率高。
Objective: To optimize the process conditions for the preparation of curcumin by liquid culture of Monascus. Methods: The natural turmeric as raw material, curcumin yield as an indicator, on the basis of single factor test, orthogonal experiment was used to study fermentation time, the ratio of solid to liquid, nutrient ratio and pH of the fermentation broth on the preparation process. Results: The optimum preparation conditions were fermentation time 5 d, material to liquid ratio 1 g · L-1, nutrient ratio 1/6, fermentation pH 4, curcumin yield 0.43%. Conclusion: The preferred preparation process is stable and feasible with high efficiency.