| 液体发酵竹红菌素的提取与表征 |
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| 引用本文： | 邵 颖,陈安徽,陈小洁,张传丽,胡 飞.液体发酵竹红菌素的提取与表征[J].食品科学,2016,37(1):139-144. |
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| 作者姓名： | 邵 颖 陈安徽 陈小洁 张传丽 胡 飞 |
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| 作者单位： | 1.徐州工程学院食品（生物）工程学院，江苏 徐州 221008；2.江苏省食品资源开发与质量安全重点实验室，江苏 徐州 221008；3.安徽省微生物防治重点实验室，安徽 合肥 230036 |
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| 摘 要： | 利用竹黄无性型菌株ZH-5-1进行液体深层发酵制备竹红菌素,利用正交试验设计优化了提取工艺,并使用萃取及硅胶柱色谱技术进行了分离纯化。结果表明,以丙酮为提取溶剂、料液比为1∶30(m/V)、于30℃温度条件下超声浸提30 min时,菌株ZH-5-1液体深层发酵菌丝体中竹红菌素的提取率最高达4.83 mg/g;竹红菌素提取液经萃取分离获得紫红色结晶,该晶体经过薄层层析法及高效液相色谱法分析确定为纯品,质谱分析后发现其分子式为C_(30)H_(26)O_(10),确定为竹红菌甲素,经统计分析发现其纯度达到98.20%。
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| 关 键 词： | 液体发酵 竹红菌素 提取 分离 纯化 |
Extraction,Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola |
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| SHAO Ying,CHEN Anhui,CHEN Xiaojie,ZHANG Chuanli,HU Fei.Extraction,Purification and Characterization of Hypocrellin from Liquid-Cultured Mycelia of Shiraia bambusicola[J].Food Science,2016,37(1):139-144. |
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| Authors: | SHAO Ying CHEN Anhui CHEN Xiaojie ZHANG Chuanli HU Fei |
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| Affiliation: | 1. College of Food (Biological) Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China;
2. Jiangsu Provincial Key Laboratory of Food Resource Development and Quality Safety, Xuzhou 221008, China;
3. Anhui Provincial Key Laboratory of Microbial Pest Control, Hefei 230036, China |
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| Abstract: | The extraction of hypocerllin from submerged-cultured mycelia of an anamorphic strain ZH-5-1 isolated from the
fruiting body of Shiraia bambusicola was optimized by orthogonal array design, and the purification was investigated using
several solvent extraction cycles and silica gel column chromatography. The maximum yield of hypocerllin of 4.83 mg/
g was obtained after 30 min of ultrasonic-assisted extraction at 30 ℃ using acetone as the extraction solvent with a solid to
solvent ratio of 1:30 (m/V). Purple-red crystals were obtained after subsequent successive extraction, which were determined
to be pure by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). After HPLC-MS
analysis, the molecular formula of the pure purple-red compound was C30H26O10 and it was determined as hypocerllin A with
a purity up to 98.20%. |
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| Keywords: | liquid-state fermentation hypocrellin extraction isolation purification |
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