摘要
以黑曲霉为发酵菌株,进行液体发酵法助提红枣红色素发酵条件的研究,确定了黑曲霉液体发酵法助提红枣红色素的最优发酵条件:以红枣皮为固定碳源,硝酸钠为氮源,碳氮比5∶1,发酵温度30℃,发酵时间5 d。在此条件下红枣红色素的提取得率为9.74%,比传统浸提法提高了2.11%,改善了红枣红色素的提取效率,且两种方法所得红枣红色素的抗氧化能力相近,均与浓度呈较显著的量效关系。
Aspergillus niger as the fermentation strain to study fermentation condition of extracting the red pigment of jujube, the optimum fermentation condition of Aspergillus niger liquid fermentation to aid extract the red pigment of jujube was determined that jujube skin as the fixed carbon source, sodiun nitrate as the nitrogen source, carbon-nitrogen ratio 5∶1, fermentation temperature 30 ℃, fermentation time 5 d. Under this condition, the extracting rate of jujube red pigment was 9.74%, which was increased by 2.11% compared with the traditional chemical extraction method, and the extraction efficiency of jujube red pigment was improved. The antioxidant capacities of the jujube red pigment obtained from the two methods were similar, which showed a significant dose-effect relationship with the concentration.
出处
《食品工业》
CAS
北大核心
2015年第12期105-108,共4页
The Food Industry
基金
新疆维吾尔自治区自治区科技支疆项目
关键词
黑曲霉
发酵
红枣红色素
抗氧化活性
Aspergillus niger
fermentation
red pigment of jujube
antioxidant activity
