一株细菌产紫红色素的稳定性研究  

Study on stability of pigment from a purplish red bacterium

作　　者：王飞[1] 石晓[1] 刘畅[1] 张鹏[2] 荆利利[1] 张艳梅[1] 王利凤[1] 

机构地区：[1]漯河医学高等专科学校食品工程系,河南漯河462002 [2]江苏省农业科学院农业生物技术研究所,江苏南京210095

出　　处：《食品工业科技》2009年第12期332-335,共4页Science and Technology of Food Industry

基　　金：漯河医学高等专科学校基金(2009-LMC-S02);漯河市科技计划项目经费支持

摘　　要：为开发新的天然食品色素以替代合成色素,从小麦叶表筛选到一株产单一紫红色素的细菌Y2,对菌体内乙醇提取色素进行稳定性、光吸收特性研究。结果表明,该色素成分在中酸性溶液中呈亮紫红色,最大吸收波长为535nm(pH2·2～4)或500nm(pH5～9),在较碱性溶液(pH10)中呈橙红色,最大吸收波长为480nm;对温度处理较稳定,多种离子(K+、Na+、Ca2+、Fe3+)处理不偏色。色素在几种糖溶液中较稳定,均在500nm和540nm两个波长附近出现吸收峰值。氧化剂(H2O2)溶液中的色素在495nm有最大吸收,但不稳定;还原剂溶液(Na2SO3)中色素在540nm处有最大吸收,相对稳定。： In order to develop new and natural food pigments, as alternatives to synthetic dyes made by petrochemicals,a purplish red strain of bacterium was isolated from the leaf＇ s surface of wheat, and a unique pigment component was obtained from its crude extraction by ethanol. The spectroscopic, chemical, and thermal properties and stability were studied by spectrophotometric method. Results showed that its visual absorption spectrum had single peak with Amax at 535,500 and 480nm in buffer solution of pH2.2-4, pH5-9 and pill0, respectively.In aqueous solutions of H2 O2 , the λmax was at 495 nm, and it was 540nm in aqueous Na2 SO3 solutions. Spectrums had two peaks with λmax at about 500 and 540nm in all aqueous carbohydrates solutions.The pigment showed good stability in thermal,reductant and carbohydrates treatments,and stable spectroscopic properties in aqueous solutions of K ＋ , Na ＋ ,Ca2＋ , Fe3＋ , but poor resistance to ultraviolet light and oxidant.

关 键 词：细菌色素 稳定性 光谱法 

分 类 号：TS202.3[轻工技术与工程—食品科学]