R362菌株产黑色素提取及稳定性研究  

Study on extracting and stability of black pigment produced

作　　者：赵士豪[1] 马同锁[2] 张宏兵[2] 马珦玻[3] 魏志文[1] 

机构地区：[1]河北大学生命科学学院,保定071002 [2]河北经贸大学生物工程与科学学院,石家庄050061 [3]河北省职工医学院,保定071000

出　　处：《食品科技》2005年第4期51-53,共3页Food Science and Technology

摘　　要：通过液体培养R362菌株,提取其产生的黑色素,并研究酸度、温度、光照、碳水化合物、氧化剂、还原剂、金属离子对色素稳定性的影响。结果表明:该色素的最大吸收峰为390nm,在碱性条件下较稳定,在酸性条件下易褪色;热、光、碳水化合物对色素稳定性无影响,色素对H2O2和Na2SO3较敏感;几种常见的金属离子(除Fe3+)对色素色泽无影响。Study have been performed on extracting and stability of black pigment in different conditions, the pigment was produced by R362 strain. The results showed the maximum absorption peak of the pigment was 390nm, the pigment was stable in alkali, unstable in acid, and highly stable to heat, sunlight and carbohydrate. The pigment was sensitive to H2O2 and Na2SO3. Several metal ions(except Fe3+) showed no harmful effect to the color of the pigment.

关 键 词：R362菌株 黑色素 稳定性 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]