盾叶薯蓣的黑曲霉发酵和薯蓣皂苷配基的结构

盾叶薯蓣的黑曲霉发酵和薯蓣皂苷配基的结构 FERMENTATION OF D. ZINGIBERENSIS W. ASP. NIGER AND THE STRUCTURE OF DIOSGENIN 赵书申 first-author 柳卫莉 盾叶薯蓣经自然发酵生产薯蓣皂苷配基,产品得率低、质量不稳,且大量淀粉没有利用。若采用黑曲霉5016、或3008、或Co-827进行发酵,则薯蓣皂苷配基得率可达4.5%,且在复杂的生化反应中,薯蓣皂苷配基的分子结构保持不变,同时还把占原料重量～50%的淀粉转化为柠檬酸,全面克服了自然发酵的缺点。并对黑曲霉发酵的原理进行了初步分析。 When the diosgenin is prepared from Dioscorea zingiberensis Wright by the method of natural fermentation, the yield of diosgenin is often low, the quality of the product is unstable, and the starch can′t be used yet. If the D. zingiberensis Wright is fermented with Aspergillus niger 5016, or 3008, or Co-827, then, the yield of diosgenin could reach 4.5%, and in this complex biochemistry reaction, the molecular structure of diosgenin could retain its original state. At the same time, the starch which make up～50% of the total weight of raw material could be changed into citric acid. In this way, all the shortcomings of natural fermentation may be surmounted On the above-mentioned facts, this art icle has tried initially to analyse the principle of Aspergillus nigers-fermentation 薯蓣皂苷配基 黑曲霉 发酵 Diosgenin Aspergillus niger Fermentation 1988-02-01 2021-04-01 2