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Method for rapidly analyzing xanthan gum fermentation broth based on near infrared spectrum technique

A near-infrared spectroscopy and rapid analysis technology, applied in the field of rapid analysis of xanthan gum fermentation broth components, can solve the problems of biomass and xanthan gum content analysis difficulties, shorten the inspection cycle, simplify operations, and facilitate monitoring and regulation Effect

Inactive Publication Date: 2010-02-03
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] The purpose of the present invention is to solve the problem of difficult analysis of biomass and xanthan gum content in the xanthan gum fermentation process, adopt samples of different fermentation times to measure corresponding parameters, and establish a calibration model

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Example 1: Detection of fermented liquid in liquid fermentation process

[0018] 1) Fermentation broth sampling: 100ml sample after steam sterilization at the sampling port

[0019] 2) Determination of biomass and xanthan gum concentration by a conventional method: take a 50ml sample and dilute the fermentation broth 10 times with physiological saline, and centrifuge at 14000×g for 30 minutes to separate the bacteria. Use the supernatant as a blank to obtain the bacterial cell content by colorimetric comparison with the uncentrifuged diluent at 600 nm. Precipitate the supernatant with three times of ethanol, filter the obtained precipitate, dry and weigh at 60°C, calculate the concentration of xanthan gum, and take another 10ml sample to dilute and centrifuge in the same multiple, and use the centrifuged supernatant as the blank and uncentrifuged The dilution solution was colorimetrically passed through the standard curve to obtain the biomass concentration.

[0020] ...

example 2

[0023] Example 2: Detection of fermentation broth during solid-state fermentation with inert carrier

[0024] 1) Fermentation broth sampling: take out the solid matrix from the solid-state fermentation tank, and squeeze out the xanthan gum fermentation broth for routine analysis

[0025] 2) Determination of biomass and xanthan gum concentration by a conventional method: take a 50ml sample and dilute the fermentation broth 10 times with physiological saline, and centrifuge at 14000×g for 30 minutes to separate the bacteria. Use the supernatant as a blank to obtain the bacterial cell content by colorimetric comparison with the uncentrifuged diluent at 600 nm. Precipitate the supernatant with three times of ethanol, filter the obtained precipitate, dry and weigh at 60°C, calculate the concentration of xanthan gum, and take another 10ml sample to dilute and centrifuge in the same multiple, and use the centrifuged supernatant as the blank and uncentrifuged The dilution solution wa...

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Abstract

The invention relates to a method for rapidly analyzing a xanthan gum fermentation broth based on near infrared spectrum technique. The method comprises the following steps: after sampling the fermentation broth, analyzing the biomass and the xanthan gum concentration in the fermentation broth according to a conventional method, and simultaneously collecting a near infrared spectrogram of the sample by an integral collecting accessory of a near infrared spectrometer; and establishing a mathematical model by selecting the spectrogram with the wave number ranges of between 5,500 and 6,100 m<-1>and between 4,500 and 9,000 m<-1> respectively and by a partial least square method, and then substituting the spectrogram of the sample to be detected into the model to obtain the fermentation brothcomponent information of the sample to be detected. The method has the advantages of high accuracy, good repeatability and simple operation, and saves the use of an organic solvent for conventional analysis.

Description

technical field [0001] The invention relates to the field of fermentation process control, in particular to a rapid analysis method for components of xanthan gum fermentation liquid based on near-infrared spectroscopy. Background technique [0002] Xanthan gum (Xanthan gum), also known as Xanthomonas polysaccharides, Xanthan gum, etc., is a general term for extracellular heteropolysaccharides produced by Xanthomonas bacteria. Because xanthan gum has good properties such as thickening, pseudoplastic rheology, water solubility, suspension, emulsification stability, acid and alkali resistance, salt resistance, temperature resistance, and excellent compatibility, its application coverage reaches more than 20 industry. The United States Kelco Company began commercial production of xanthan gum as early as the early 1960s; in 1969, the US Food and Drug Administration approved xanthan gum as a food additive; Used worldwide. As a new and excellent natural food additive, it has mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N5/00G01N21/25G01N21/49
Inventor 陈洪章张志国
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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