摘要
在单因素研究的基础上,选定蔗糖、蛋白胨、酵母提取物、MgSO4.7H2O、Na2HPO4、接种量、装载量、最佳初始pH值8个因素,进行初步优化得到色素产量比优化前的基础培养基(YPS)中的色素产量(3.8μg/mL)提高了75.6%(15.56μg/mL)。运用Plackett-Burman实验对影响红酵母产色素能力的主要因素进行筛选,研究发现,蔗糖(p=0.010084)、蛋白胨(p=0.03035)、酵母提取物(p=0.018828)、接种量(p=0.048469)对红酵母色素的影响显著,经TLC和HPLC鉴定结果显示红酵母色素至少含有4种组分,其中1种色素成分为β-胡萝卜素。
On single factor experiment basis,we choice sucrose,peptone,yeast extract powder,MgSO4.7H2O,Na2HPO4,inoculaing amount,liquid volume in flask,initial pH.The maximum production of pigment under optimum medium was 15.56 μg/mL.which was 75.6% higher than that of the original medium（YPS）.Two level factorial design of Plackett-Burman was used to evaluate the influence of eight related factors and screen out the key factors.It shows that fours factors playing the important roles in the sucrose（p=0.010084）,peptone（p= 0.03035）,yeast extract powder（p=0.018828） and inoculaing amount（p=0.048469）.The pigments and its composition were separated and identified by TLC and HPLC more than four components were separated and one of them could be β-carotenoid.
出处
《食品科技》
CAS
北大核心
2010年第6期243-250,共8页
Food Science and Technology
基金
2008年度教育部促进与美大(美洲与大洋洲)地区科研合作与高层次人才培养项目
关键词
红酵母
色素
鉴定
Β-胡萝卜素
Rhodotorular glutinis
pigment
identification
β-carotenoid
