短梗霉黑色素的提取及其理化性质的研究

从短梗霉中提取黑色素,并对黑色素的酸碱、热、光、耐氧化还原性以及常用食品添加剂对色素稳定性的影响进行了探讨。结果表明:黑色素的最大吸收峰为225nm;碱性条件下呈黑褐色,酸性下呈棕红或棕黄色;除还原剂以外,热、光、氧化剂及常用食品添加剂对其无影响,说明该色素稳定性良好,作为天然色素具有广阔的开发应用前景。

Extraction and Physico-chemical Characteristics of the Melanin Produced by Aureobasidium pullulans

The melanin was obtained from Aureobasidium pullulans with fermentation process. The chemical properties of melanin including thermo-stability, photo-stability, resistance to oxidant-reduction and the effect of pH value on absorption of melanin solution were examined. Furthermore, usual food additives were also investigated for the melanin stability. The test showed that the maximum absorption peak of the melanin is 225nm and the melanin becomes brown in alkali solution and light red in the acid solution. The melanin is of stable chemical properties except the effect of reducing agent. These characteristics show that it is a good natural melanin in food industrial applications.