肉桂叶生物转化制备肉桂醇

摘要

A strain MX18 was isolated from soil which could transform cinnamon leaves and the transfor-mation product was identified as cinnamyl alcohol by GC-MS.The strain was proved as Sphingomonas sp. by bacteria identification and was named Sphingomonas sp.MX18.The biotrasformation of cinnamon leav-es to natural cinnamyl alcohol with Sphingomonas sp.MX18 was studied.The effects of the fermentation medium carbon,nitrogen,pH,temperature,amount of substrate,conversion time on conversion reaction were investigated,and the result showed that the optimum trasformation conditions were found as 30 g/L dextrin,20 g/L peptone,10 g/L cinnamon leaves,pH at 5.0,30 ℃,reacting for 72 h.The yield of cin-namyl alcohol was 0.77%.%从土壤中筛选到的微生物菌株MX18具有降解肉桂叶的能力，其转化产物通过气相色谱-质谱联用仪鉴定为肉桂醇。该菌株被鉴定为鞘氨醇单胞菌（Sphingomonas sp．），并命名为Sphingomonas sp．MX18，并用于生物转化肉桂叶合成天然肉桂醇的反应，考察发酵培养基碳源、氮源、反应体系初始pH值、温度、底物加入量、转化时间对转化反应的影响。结果表明，反应优化工艺条件为：糊精为碳源，质量浓度30 g／L，蛋白胨为氮源，质量浓度20 g／L，初始pH值5，肉桂叶粉的加入量10 g／L，30℃下反应72 h。在此条件下，肉桂醇的得率达0．77％。