壮观链霉菌红色素稳定性和抑菌活性的初步研究  

Preliminary Investigation on the Stabilities and Antibacterial Activity of the Red Pigment from Streptomyces spectabilis

作　　者：张正波[1] 易小莉[1] 郑怡[1] 裘娟萍[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310014

出　　处：《科技通报》2012年第1期91-94,共4页Bulletin of Science and Technology

基　　金：浙江省农业‘三药’创新团队项目(2009R50027);浙江省教育厅项目资助(Y201018219)

摘　　要：经过溶剂萃取壮观链霉菌发酵菌体、浓缩萃取液获得色素浸膏,再经过柱层层析、薄层层析从1L的发酵菌体中获得1.06g的红色素纯物质。研究了壮观链霉菌红色素的热稳定性、氧化还原稳定性和pH稳定性;并针对柠檬酸、苯甲酸钠、抗坏血酸和蔗糖等常用的食品添加剂对红色素稳定性的影响进行了探讨,及初步研究了其抗菌生理活性,结果表明:除pH(>7.0)对壮观链霉菌红色素有明显的影响外,高温、食品添加剂等对其稳定性无不良的影响。红色素表现出较好的抗菌(革兰氏阳性菌和啤酒酵母)生理活性。1.06 g red pigment was obtained after separating-process of extraction with ethyl acetate, column chromatography and thin layer chromatograph from Streptomyces spectabili cells of 1L culture broth. The stabilities of the red pigment were investigated and the results showed that pH （〉 6.0） of the pigment solvent had obvious influences on the pig- ment, and other factors such as high temperature, food additives had no negative influences on the stability of the red pigment. Also, antimicrobial activity of the red pigment were examined which showed it bad good inhibitory activity against Bacillus subtilis, Sarcina lutea and Saccharomyces cerevisiae.

关 键 词：壮观链霉菌 红色素 稳定性 抗菌活性 

分 类 号：Q936[生物学—微生物学]