皂化和乳化对红酵母胡萝卜素制品水溶性的影响

研究了皂化和乳化条件对生产红酵母胡萝卜素制品的影响 ,实验结果表明∶当红酵母细胞碎片的丙酮浸提液按每mg胡萝卜素加w(NaOH) =30 %的水溶液约 40mL ,在沸水浴中皂化 3h ,添加乳化剂〔m(蔗糖酯 )∶m(单甘酯 ) =2∶1〕为浸提液的 0 4 %时 ,可明显提高制品的水溶性和稳定性。在上述初步优化的条件下 ,自每 g细胞 (含 β 胡萝卜素约 5 0 0 μg)可获得w(β 胡萝卜素 )≈ 0 6 4%的水溶性胡萝卜素制品约 6 2 5mg。

Effect of Saponification and Emulsification on the Water-solubility of Carotene Powder from Rhodotorula

The process conditions of producing carotene powder with high water-solubility from rhodotorula were elementarily studied.Saponification and emulsification are indispensable in this process,which can improve the purity,stability and water-solubility of the product.The carotene powder of 62.5 mg was produced from dry cells of 1 g (carotene content about 500 μg),when the concentration of NaOH was 30%,the volume of NaOH was 40 mL(to 1mg carotene in the soaking liquor of acetone),the time of saponification was 3 h,and the addition quantity of emulsifying agent was 0.4%(the mass percentage to the soaking liquor of acetone).The emulsifying agent consists of sarcrose fatty acid ester and glycerin monostearate in mass ratio of 2∶1.This product contains about 0.64% carotene.