生化黄腐酸的提取及其理化性质的研究

2003,25(1):1820,23JournalofJilinAgriculturalUniversityX,,(,066600):,(),:;18,,;:;;:S141:A:100025684(2003)0120018203StudyonExtractionofBcFAandItsPhysicalandChemicalCharactersYANGXiao2ling,ZHUJing2tao,ZHANGJan2wen(HebeiVocation2TechnicalTeachersCollege,Changli,Hebei066600,China)Abstract:Inthisstudy,fulvicacid(FA)wasextractedthroughfermentationofsawdust,whichwascalledbiochemicalfulvicacid(BcFA).SomephysicalandchemicalcharactersandphysiologicalactivityofBcFAwerestudied.TheresultshowedthatBcFA2NahasthesimilarinfraredabsorptionspectrumasthatofnaturalFA2Na.ThecontentofaminoacidinthesolutionofBcFAishigherthanthatinthesolu2tionofnaturalFA.18kindsofaminoacidwerefoundinBcFA.Amongthem,Trphascomparativelyhighercontent.ThephysiologicalactivityofBcFAishigherthanthatofnaturalFA.Keywords:BcFA;physicalandchemicalcharacter;physiologicalactivity,,,[1],[2],,,,[1],,,,,,,,,,,[3],,P[4],,[5],[6],[7],X:(20011081):(19622),,,,::200220422911.11.21121180%90%,,7075,1518d1.2.211,,pH810,0.4%,1h4000rPmin15min,,,pH1.52.5,10min4000r/min15min,,1.2.3[8]1.2.4,4000600cm-11.2.51.2.6835501.2.70,10,50,100,200,500,1000mg/kg,,(1520)7d,22.1,pH8.0,1.74%4000r/min15min,,3.86%,3.20%,20.60%,pH2.0,1.51%,86.78%2.2,(1),1A:BcFA-Na;B:HuachuanPeatFA-Na1Fig.1.InfraredabsorptionspectrumofBcFA1Table1.InfraredabsorptionspectrumofBcFA/cm-1FrequencySpecification3200OH2950ArOCH3CH32930CH2850ArOCH3CH31630CO(),COHCO1620CC1590COO-,NHCN()1400OHOHCO,CH2CH3CH,COO-1070ArOCH3COC,OHCOH,CH1:,,[9],,2.3,011%180.70mg/L,5.48mg/L1.82mg/L,3399(2)91251:2Table3.TypesandcontentsofaminoacidinthesolutionofBcFAAminoacidP%ContentAminoacidP%ContentAsp0.070Ile0.024Thr0.022Leu0.041Ser0.021Tyr0.009Glu0.165Lys0.019Gly0.033Phe0.028Ala0.046Trp0.149Cys0.008His0.007Val0.052Arg0.026Met0.007Pro0.0622:18,(Glu)(Trp),2.4310200mgPL;500mg/L,,;1000mg/L50,100mg/L,P,4000mg/L[10],,3Table3.EffectofBcFAonthegrowthofwheatseedsP(mgL-1)SolutionlPcmRootlengthRootnumbermPmgRootdryweightlPcmShootlengthmPmgShootdryweight/RootPcap09.645.216.017.179.590.631011.485.226.557.079.190.715012.055.356.798.0810.320.6610012.715.316.959.6910.560.6620013.235.316.638.3512.380.545008.395.365.028.2110.260.4910007.265.334.426.759.350.473,,[11212],,,,,,,,,,,,,,,,,,,,,,,,,:[1],,.[J].,1996(3):27232.[2],,,.[J].,1996(3):33234.[3],.BcFA[J].,1995(3):26229.[4],,,.[A].:,,[C].:,1995:1842188.(23)02200331),,,[3],,18h,2)3,,26h,40h,,,3),,,,,:[1],,,1[J].,1998,20(3):12216.[2]1[J].,1990(4):46250.[3],,1[M].:,1990:1210,1712174.[4],,,.[J].,1998(6):19220.[5].[M].,1:,1988:1612299.[6],1[J].,1994(4):682691[7]VanderstoepS.EffectofGerminationontheNutritiveValueofLe2gumes[J].FoodFech,1981(3):83.[8]MakinneyLL1ChangesintheCompositionofSoybeansonSprout2ing[J].JAmOilChemSoc,1958(35):3642366.[9]RobertsAH1DetaryPhytateasaPossibleCauseofMagnesiumDe2ficiency[J].Nature,1960(185):8231(20)[5],,,.(BcFA)BcFAKCa[J].,1995(3):34236.[6],,,.(BcFA)[J].,1995(3):128.[7],,,.(BCFA)[J].,1986(3):22223.[8]1[J].,1995(4):19223.[9]SterensonFJ1[M].1:,1994:252158.[10],,,.[J].,1992(1):29232.[11],,,.[J].,1988(2):12216.[12].[J].,1998(2):124.32251: