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| 烟草内生放线菌Y12发酵产物稳定性初步研究 | |
| 引用本文： | 孙会强,周赛男,伍兵,谭周进,谢丙炎.烟草内生放线菌Y12发酵产物稳定性初步研究[J].中国农学通报,2011,27(12):140-143. |
| 作者姓名： | 孙会强 周赛男 伍兵 谭周进 谢丙炎 |
| 作者单位： | 1. 湖南农业大学生物安全科技学院,长沙410128;湖南中医药大学基础医学院,长沙410208 2. 湖南中医药大学基础医学院,长沙,410208 3. 湖南农业大学生物安全科技学院,长沙,410128 4. 中国农业科学院蔬菜花卉研究所,北京,100086 |
| 基金项目： | 科技部支撑计划课题项目 |
| 摘 要： | 对Y12发酵产物的热稳定性，酸碱稳定性，紫外光照射稳定性和常温下时间的稳定性进行了研究。实验表明，该发酵产物对温度，紫外光和酸性环境稳定性比较好，90℃水浴30 min后其活性比率为88.3%；在紫外光照射7 h后其活性比率为90.8%；在碱性环境下其活性下降比较明显，在pH=11时已经失去了活性；在常温下对时间的稳定性比较差，常温下8天后其活性比率为59.7%。 |
| 关 键 词： | 多酚氧化酶 多酚氧化酶 |
| 收稿时间： | 2010/12/24 0:00:00 |
| 修稿时间： | 2011/2/19 0:00:00 |
Preliminary Research on the Stability of Y12’s Fermentation Product from Tobaccos |
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| Sun Huiqiang,Zhou Sainan,Wu Bing,Tan Zhoujin,Xie Bingyan.Preliminary Research on the Stability of Y12’s Fermentation Product from Tobaccos[J].Chinese Agricultural Science Bulletin,2011,27(12):140-143. | |
| Authors: | Sun Huiqiang Zhou Sainan Wu Bing Tan Zhoujin Xie Bingyan |
| Institution: | Sun Huiqiang 1,2,Zhou Sainan 2,Wu Bing 1,Tan Zhoujin 2,Xie Bingyan 3(1 School of Biology Science and Technology,Hunan Agricultural University,Changsha 410128,2 School of Preclinical Medicine,TCM University of Hunan,Changsha 410208,3 Institute of Vegetable and Flower,China Academy of Agricultural Science,Beijing 100081) |
| Abstract: | The paper conducted a research on the stability of Y 12 ＇ s Fermentation Product,with factors like heat,pH value,ultraviolet irradiation and time duration under normal temperature being considered.It is indicated in the experiments that Y12＇s fermentation product maintains stable under various degrees of heat,ultraviolet irradiations and acid environments,with the activity ratio keeping at 88.3% after showered by the 90℃ water for 30 minutes and 90.8% after irradiated by the ultraviolet for 7 hours;however,when situated under the alkaline environments,its activity ratio will decrease evidently,with no activity when the pH value reaching 11.Besides,its stability will also decrease with time going on under normal temperature,with the activity ratio keeping at only 59.7% after 8 days. |
| Keywords: | Y12's fermentation product stability activity ratio |
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