锁掷酵母中圆酵母素稳定性的研究

研究了锁掷酵母中圆酵母素的稳定性,以色素保留率和其全反式构型百分含量为指标,测定了其在光照、空气及温度条件下的变化。结果表明,随着温度升高,圆酵母素损失加剧,温度在80~121℃范围时,褪色加快,此时50%~90%的全反式构型向顺式结构转变;色素在光照条件下很不稳定,阳光直射时色素氧化降解迅速;充入空气贮存7d后,90%的圆酵母素发生氧化降解,但其对圆酵母素保留率的影响大于对其反式构型含量的影响。进一步得出,光、温度和空气对圆酵母素的保留率和全反式构型的影响变化趋势一致,光和温度对色素全反式构型影响较大,圆酵母素的异构化主要受光和温度影响。 

Study on the stability of torulene from Sporidiobolus pararoseus

The torulene stability from Sporidiobolus pararoseus was studied in this paper. The retention rate of total torulene and percent of all-trans torulene among torulene geometrical isomers were determined under different conditions, such as light, oxygen and temperature. The results showed that torulene had a great loss with the increasing temperature and faded intensified when the temperature reached 80 ¹21℃ and about percent of 50 to 70 of total all-trans torulene configuration gradually transformed to cis-torulene isomers at that time;Torulene was quite unstable under light and degraded rapidly especially in direct sunlight;Percent of 90 torulene experienced oxidation and degradation after storage for a week filled with air which had an insignificant effect on the percentage of all-trans configuration of torulene. We have further concluded that light, oxygen and temperature had the same trend on the effect of total torulene retention rate and all- trans torulene relative percentage, and torulene isomerization was mainly affected by light and temperature.