Sporidiobolus pararoseus发酵产物中类胡萝卜素的分离与鉴定  

Purification and Determination of Carotenoids in Yeast Sporidiobolus pararoseus

作　　者：李晓芹[1] 钱和[1] 张伟国[2] 韩梅[2] 汪何雅[1] 

机构地区：[1]江南大学食品学院 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2011年第9期25-30,共6页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2009B090300174)

摘　　要：采用微生物发酵法生产类胡萝卜素具有很大的优势。实验以Sporidiobolus pararoseus菌株发酵生产类胡萝卜素,采用有机溶剂法提取得到混合色素溶液,利用薄层层析和高效液相进行分析,结果显示色素成分有10种以上;进一步采用硅胶柱分离纯化。根据纯化后各组分的紫外吸收光谱、质谱检测结果以及有关酵母产类胡萝卜素代谢途径的相关文献,推断Sporidiolus pararoseus发酵产物中含有β-胡萝卜素,推测可能还含有γ-胡萝卜素、圆酵母素、红酵母红素等色素组分。Carotenoids production through fermentation possesses great advantages. We got a strain of Sporidiobolus pararoseus which produce more than ten kinds of carotenoids. The technologies of TLC, HPLC and LC-MS were used to separation and identification of these carotenoids in the extract of fermentation products after purification by silica gel column. With the information of ultraviolet absorption spectroscopy, mass spectrum and the regular yeast metabolism pathway, four kinds of carotenoids were identified.β-carotene was one of the products of Sporidiobolus pararoseus, and the other three components could be β-carotene, torulene, and torularhodin.

关 键 词：Sporidiobolus pararoseus 类胡萝卜素 分离 鉴定 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]