| 红酵母虾青素提取工艺的优化 |
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| 引用本文： | 张琇,李娜,曹晓虹,林勤.红酵母虾青素提取工艺的优化[J].食品科技,2011(1):196-199. |
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| 作者姓名： | 张琇 李娜 曹晓虹 林勤 |
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| 作者单位： | 北方民族大学生物科学与工程学院;国家民委发酵酿造工程生物技术重点实验室; |
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| 基金项目： | 宁夏自然科学基金项目(NZ0841); 国家民委科研项目(08XBE09); 北方民族大学人才引进项目 |
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| 摘 要： | 对一株红酵母菌胞内虾青素提取工艺进行研究。首先分别从二甲亚砜(DMSO)浓度、破壁温度、破壁时间方面进行红酵母破壁实验;其次从浸提溶剂、浸提温度、浸提时间及浸提溶剂pH方面进行虾青素提取实验;再通过正交实验优化虾青素提取工艺。结果表明:二甲基亚砜浓度100%,温度40℃,时间30min为最适破壁条件;提取溶剂二甲基亚砜:无水乙醇为3:2(v:v),温度40℃,时间60min,pH6为虾青素提取最适条件。结论:二甲亚砜联合乙醇提取红酵母虾青素,提取方法简便,效果良好。
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| 关 键 词： | 虾青素 提取工艺 红酵母 |
Opimization of conditions for extracting astaxanthin from Rhodozyma |
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| ZHANG Xiu,LI Na,CAO Xiao-hong,LIN Qin.Opimization of conditions for extracting astaxanthin from Rhodozyma[J].Food Science and Technology,2011(1):196-199. |
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| Authors: | ZHANG Xiu LI Na CAO Xiao-hong LIN Qin |
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| Affiliation: | ZHANG Xiu1,2,LI Na1,CAO Xiao-hong1,LIN Qin1,2 (1.College of Biological Sciences and Engineering,North University for Ethnics,Yinchuan 750021,2.Key Laboratory of Fermentation,Brewing engineering and Biotechnology,State Nationalities Affairs Commission,Yinchuan 750021) |
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| Abstract: | It was studied for extracting intracellular astaxanthin from Rhodozyma in this experiment.Firstly,the effects of DMSO concentration,cell disruption temperature,cell disruption time on cell disruption were determined,respectively;Sencondly,extracting process opimization was carried out based on extraction solvent,extraction temperature,extraction time and pH condition.The conditions for extracting astaxanthin from Rhodozyma optimized by orthogonal experiment.The results showed that the optimum disrupting con... |
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| Keywords: | astaxanthin extraction method Rhodozyma |
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