黄麻链霉菌NF0919菌株发酵提取液HPLC检测分析及稳定性研究

采用HPLC法检测分析了黄麻链霉菌NF0919菌株发酵提取液的主要有效成分，以确定该发酵液的HPLC检测方法，采用菌丝生长速率法对不同处理条件下的发酵提取液进行抑菌活性测定，以确定该发酵提取液的稳定性。结果表明，在采用C18柱，波长305nm，甲醇与水梯度洗脱的条件下，所检测到的发酵提取液物质成分最多；该菌株发酵提取液对热、碱、紫外线的稳定性较差，对酸、光照均较稳定，在冰箱贮藏条件下，该菌株的发酵提取液稳定性较强，具有一定的研究开发价值。

Study on Test and Analysis by HPLC and Stability of Bioactive Fermentative Liquid from Streptomyces corchorusii strain NF0919

The HPLC detection method to detect the main effective components of the fermented liquid from Streptomyces corchorusii strain NF0919 was analyzed. By mycelium growth rate, the antibiotic and stability of different treatments fermentation liquid from strain NF0919 were studied. The results revealed that the most material composition was detected at the conditions of C18 column, 305 nm, gradient elution by methanol and water. The strain fermentation extract broths had instability to heat, alkali and uv, but was stable to acid, illumination. In the refrigerator storage condition, the antimicrobial activity of fermentation extract broths was stable, and the actinomycete strain NF0919 had certain research and development value.