变色酸分光光度法测定毕赤酵母发酵液中的甲醇含量

上海大学学报(自然科学版) ›› 2006, Vol. 12 ›› Issue (2): 196-199 .

变色酸分光光度法测定毕赤酵母发酵液中的甲醇含量

余波1，戴小峰1，张社2,陈宇光1

1.上海大学生命科学学院，上海 200444； 2.上海出入境检验检疫局食检中心，上海 200135

收稿日期:2005-04-28 修回日期:1900-01-01 出版日期:1900-01-01 发布日期:1900-01-01
通讯作者: 陈宇光1

Determination of Methanol During Fermentation of Pichia Pastoris by Chromotropic Acid Spectrophotography

YU Bo1,DAI Xiao-feng1,ZHANG She2,CHEN Yu-guang1

1. School of Life Sciences, Shanghai University, Shanghai 200444, China;2. Food Center of Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China

Received:2005-04-28 Revised:1900-01-01 Online:1900-01-01 Published:1900-01-01
Contact: CHEN Yu-guang1

摘要/Abstract

摘要：

甲醇经高锰酸钾氧化生成的甲醛，在硫酸介质中与变色酸生成紫色化合物，于574 nm处有特征吸收峰.利用该反应原理建立毕赤酵母发酵过程中检测甲醇含量的变色酸分光光度法.该法测定甲醇浓度（0.05％～0.5％（m/V））线性关系良好（R2＝0.999），回收率为99.4%～103.8%,相对标准偏差小于等于1.49％，与气相色谱法（GC法）比较相符率在95.0%以上.结果表明，该法具有简便、快速、费用低廉的特点.

关键词: 变色酸, 发酵液, 分光光度法, 甲醇

Abstract:

Methanol in acid solution was oxidized to formaldehyde, which interacts with chromotropic acid, and a purple compound with a characteristic absorption peak at 574 nm is formed. Based on the above reaction principle, a novel method, chromotropic acid spectrophotography, was established to determine methanol content during fermentation of Pichia Pastoris. In methanol determination (0.05%～0.5%(m/V)), the method is good in the sense of linearity (R2＝0.999). The recovery ratio of methanol is between 99.4%～103.8%, and the relative standard deviation of determination is less than 1.49%. Compared with a result of gas chromatography (GC), the coincidence indicator is over 95.0%. The results suggest that the method is simple, fast and low priced for methanol determination.

Key words: fermentation culture, spectrophotomeric method, chromotropic acid, methanol

余波;戴小峰;张社;陈宇光. 变色酸分光光度法测定毕赤酵母发酵液中的甲醇含量[J]. 上海大学学报(自然科学版), 2006, 12(2): 196-199 .

YU Bo;DAI Xiao-feng;ZHANG She;CHEN Yu-guang. Determination of Methanol During Fermentation of Pichia Pastoris by Chromotropic Acid Spectrophotography[J]. Journal of Shanghai University（Natural Science Edition）, 2006, 12(2): 196-199 .