黑曲霉发酵生产葡萄糖酸钠实习报告

目录 TOC \o "1-3" \h \z \u HYPERLINK \l "_Toc397430491" 1前言 PAGEREF _Toc397430491 \h 1 HYPERLINK \l

目录 .......................................................................................................... 1 1 前言 1.1 ........................................................................... 1 葡萄糖酸钠概述 ................................................................ 3 1.2 葡萄糖酸钠的制备工艺 ........................................................................... 5 1.3 制备方法的比较 .................................................................... 5 1.4 葡萄糖酸钠的发展史 ................................................................................................... 6 2 实验材料 ................................................................................................ 6 2.1 菌种 ............................................................................................ 6 2.2 培养基 ......................................................................................... 6 2.3 主要试剂 ......................................................................................... 7 2.4 主要仪器 ................................................................................................ 7 3 试验方法 ...................................................................................... 7 3.1 发酵培养 ............................................................................................. 7 3.2 检测 3.2.1DNS .................................................... 7 测定总糖和还原糖 3.2.2 ...................................................................... 9 氨基氮的测定 3.2.3 .............................................. 10 菌浓测定：离心体积和干重 3.2.4 ..................................................... 10 葡萄糖酸钠含量的测定 ...................................................................................... 10 4 实验结果与讨论 ................................................................................ 10 4.1 葡萄糖含量 ...................................................................... 11 4.2 总糖和还原糖含量 ........................................................................................ 12 4.3 氨基氮 ................................................................................ 12 4.4 葡萄糖酸钠