Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin

CORC > 生态环境研究中心 > 中国科学院生态环境研究中心 > 环境水质学国家重点实验室

	Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin
	Yang, Xiaofang ; Jiao, Ruyuan ; Zhu, Xinmeng ; Zhao, Shan ; Liao, Guiying ; Yu, Jianwei ; Wang, Dongsheng
刊名	ENVIRONMENTAL POLLUTION
	2019-12-01
卷号	255 页码:-
关键词	GC-IMS HS-SPME-GCMS Fermentation odor Antibiotics MVOCs
ISSN号	0269-7491
英文摘要	Complaints caused by odors from the fermentation production of pharmaceuticals are common in China. The elimination of odor remains a challenge for the pharmaceutical industry to meet the increasingly strict environment regulations. Erythromycin is a representative antibiotic produced by microbial fermentation. The fermentation exhaust gas of erythromycin fermentation has an unpleasant odor, but the composition of the key odorants has not been identified. The major odorants from the fermentation production of erythromycin API were analyzed by electronic nose, olfactory measurements, gas chromatography-coupled ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) analysis. Two compounds, 2-methylisoborneol (2-MIB) and geosmin, were identified as the major odorants of erythromycin fermentation. These had not been detected before using only GC-MS analysis of exhaust gas. Aldehydes, including hexanal, octanal, decanal, and benzaldehyde, also contribute to the odor. The composition analysis of odorants using the fermentation broth headspace was more efficient and reliable, considering the significant dilution effect of exhaust gas. The concentration of 2-MIB and geosmin in the fermentation broth greatly exceeded their odor thresholds. The production of major odorants started in the early fermentation stage and became significant in the middle stage (30 - 70 h). Due to the extremely low odor thresholds of 2-MIB and geosmin, advanced purification may require deodorization of erythromycin fermentation exhaust gas. (C) 2019 Elsevier Ltd. All rights reserved.
内容类型	期刊论文
源URL	[http://ir.rcees.ac.cn/handle/311016/42665]
专题	生态环境研究中心_环境水质学国家重点实验室
作者单位	1.Chinese Acad Sci, State Key Lab Environm Aquat Chem, Res Ctr Ecoenvironm Sci, Beijing 100085, Peoples R China 2.Beijing Drainage Grp Co Ltd, Ctr Res & Dev, Beijing 100124, Peoples R China 3.China Univ Geosci Wuhan, Fac Mat Sci & Chem, Wuhan 430074, Hubei, Peoples R China
推荐引用方式 GB/T 7714	Yang, Xiaofang,Jiao, Ruyuan,Zhu, Xinmeng,et al. Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin[J]. ENVIRONMENTAL POLLUTION,2019,255:-.
APA	Yang, Xiaofang.,Jiao, Ruyuan.,Zhu, Xinmeng.,Zhao, Shan.,Liao, Guiying.,...&Wang, Dongsheng.(2019).Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin.ENVIRONMENTAL POLLUTION,255,-.
MLA	Yang, Xiaofang,et al."Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin".ENVIRONMENTAL POLLUTION 255(2019):-.