栀子蓝色素制备及纯化工艺的研究  

Isolation and Purification of Gardenia Blue Pigment with Ultra Filtration

作　　者：杨志[1] 张芳[1] 李梅[2] 甘纯玑[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学生命科学学院,福建福州350002

出　　处：《现代食品科技》2008年第4期352-356,共5页Modern Food Science and Technology

摘　　要：本文采用纤维素酶水解京尼平甙生成京尼平,京尼平再与氨基酸合成栀子蓝色素,利用超滤技术对其进行分离、纯化。通过一系列的单因素实验和正交实验,探讨了制备及纯化栀子蓝色素的工艺条件。结果表明,最佳工艺条件为以谷氨酸钠作为氨基酸来源,液固比(V/m)=8:1,酶解时间6h,纤维素酶与京尼平甙的质量比1:8,氨基酸与京尼平甙的质量比1:2,反应时间96h。最佳超滤纯化工艺为超滤膜截至分子量为5000Da,超滤压力0.5～0.8MPa,pH7,超滤温度为室温。经HPLC测定,经本工艺制备的栀子蓝色素色价E590nm1cm(1%)≥192,纯度≥95%。In this study, gardenia blue pigment was synthesized using amino acids and genipin which was produced via Cellulose-catalyzed hydrolysis of geniposide, And the isolation and purification of the achieved pigment by ultra filtration were optimized by single factor test and orthogonal test. The results indicated that the most suitable amino acid, ratio of liquid to solid, the enzymatic hydrolysis time, molar ratio of cellulase to geniposide, molar ratio of amino acids to geniposide and reaction time were Glu, 8：1（v/w）, 6h, 1：8（g：g）, 1：2（g：g）, and 96h, respectively. The best purification conditions were as follows： the retention molecular weight of 5000 Da, operating pressure of 0.5-0.8 MPa, room temperature and pH value of 7. Under those conditions, the gardenia blue pigment was achieved with high E590nm^1cm（ 1%）value （≥192） and purity（≥95%）.

关 键 词：栀子蓝色素 超滤 纤维素酶 HPLC 

分 类 号：TS264.4[轻工技术与工程—发酵工程]