摘要:氨基葡萄糖(Glucosamine)又称为葡萄糖胺，氨基葡糖或葡糖胺，是由葡萄糖的一个羟基(-OH)被氨基(-NH3)取代后的化合物。广泛存在于自然界，在虾蟹，贝类等甲壳类动物的几丁质中的含量尤为丰富。氨基葡萄糖在很多领域都有广泛的应用。目前氨基葡萄糖的生产方法主要有：几丁质水解法、化学合成法、微生物发酵法，包括构建工程菌。但是由于几丁质水解法受原料限制，产量低，对环境污染比较严重，并且可能会使少数人群过敏。化学合成法目前合成方法不成熟，过程也较复杂。微生物发酵法具有多种突出的优点。因此成为目前研究的热点问题。本实验研究了不同葡萄糖浓度(20g/L、30g/L、40g/L、50g/L)和不同蛋白胨浓度(5g/L、10g/L、15g/L、20g/L)条件下氨糖发酵生产过程，由此进行动力学模型的建立。通过分析，计算氨基葡萄糖发酵动力学参数，得到不同浓度葡萄糖和蛋白胨条件经过实验验证，所得动力学模型基本符合实际情况，说明该模型的建立在为氨基葡萄糖的工业生产提供预测，控制等方面具有一定的参考价值。

关键词：欧文杆菌；氨基葡萄糖；动力学；发酵；底物浓度

Abstract：Glucosamine (Glucosamine) also known as glucosamine, glucosamine or glucosamine, its chemical structure is composed of a glucose hydroxyl (-OH) amino group (-NH3) after substituted compounds. It exists in nature widely, including crabs, shellfish and other crustacean chitin contents of animal the most abundant. Because of the function of glucosamine itself, it is widely used in many fields. In recent years, the market  production of glucosamine production has also increased rapidly the production process  of glucosamine and there are few methods to product glucosamine: Chitin  hydrolysis, chemical Synthesis, microbial fermentation, including high yield engineering bacteria constructed. Due to the hydrolysis of chitin by raw materials, low yield, serious pollution to the environment, and may make the minority allergy. Chemical synthesis the synthesis method is not mature and complex process. Micro biological fermentation method has more outstanding advantages. Therefore it has become a hot research topic at present. With the development of recent years, the market scale is gradually expanding, has a huge market prospect.

The Experiment Research the process of aminoglucose fermentation with the effects of different glucose concentrations (20 g/L, 30 g/L, 40 g/L, 50 g/L) and different concentration of peptone (5 g/L, 10 g/L, 15 g/L, 20 g/L)to establish the dynamic model.

Through the analysis and calculation kinetic parameters of glucosamine  fermentation in different concentrations of glucose and peptone and we can attain Kinetic model of   cell, the dynamics model is consistent with the actual situation, the establishment of the prediction model for glucosamine in industrial production, has a certain reference value for the control.

 Key words: Erwinia tasmaniensis sp.; glucosamine; kinetics; fermentation; substrate concentration;

目录

第一章 绪论 1

1.1引言 1

1.2氨基葡萄糖 1

1.2.1氨基葡萄糖简介 1

1.2.2氨基葡萄糖的功能 2

1.2.3氨基葡萄糖的生产 3

1.2.4氨基葡萄糖在微生物中的合成途径 5

1.2.5氨基葡萄糖的提取 6

1.2.6氨基葡萄糖的检测 6

1.3欧文氏杆菌 7