摘要
建立了一种紫外分光度法测定发酵液中L-色氨酸的方法。L-色氨酸和甲酸在HCl介质中生成蓝紫色化合物,该化合物最大吸光度为364 nm,L-色氨酸测定范围为0～2.5mg/mL,工作曲线为Y=0.382X＋0.0278,R2=0.9999,其它氨基酸均不干扰L-色氨酸的测定。该方法与氨基酸分析仪测定结果一致,测定改造色氨酸合成酶酶促合成的L-色氨酸浓度达到46mg/mL。
An ultraviolet spectrophotometric method to determine L-tryptophan in fermented broth is developed. The method is based on the reaction of tryptophan with formic acid to produce the violet-blue product, which has maximum absorbance at 364 nm. The linear range of the method is 0 ~ 2. 5 mg/mL. The standard curve is Y = O. 382X ＋ 0. 0278, R^2 = O. 9999. Most of the amino acids do not interfere with the determination of L-tryptophan in the proposed method. The determination result of this method is consistent with that by the amino acid analyzer. Enzymatically synthesized concentration of L-tryptophan was determined to reach 46 mg/mL by modification of tryptophan synthetase.
出处
《分析试验室》
CAS
CSCD
北大核心
2014年第6期675-677,共3页
Chinese Journal of Analysis Laboratory
基金
安徽省优秀青年人才基金重点项目"色氨酸合成酶分子改造及手性催化研究"(2013SQRL086ZD)
安徽省教育厅自然科学研究重点项目(KJ2012A264)
宿州学院质量工程项目"生物技术教研室"(szxytjys201203)资助
关键词
紫外分光光度法
甲酸
HCL
L-色氨酸
发酵液
Ultraviolet spectrophotometry
Formic acid
Hydrochloric
L-tryptophan
Fermentation broth
