产紫青霉菌的发酵条件及色素稳定性、安全性的研究  

Fermentation conditions,stability and security study of red pigment produced by Penicillium purpurogenum Li-3

作　　者：张馨[1] 曹红[2] 李春[3] 牛玉静[1] 杨露[2] 

机构地区：[1]石河子大学化学化工学院,新疆兵团化工绿色重点实验室-省部共建国家重点实验室培育基地,石河子832003 [2]嘉兴学院生物与化学工程学院,嘉兴314001 [3]北京理工大学生命学院,北京100081

出　　处：《中国食品添加剂》2016年第2期68-74,共7页China Food Additives

基　　金：国家自然科学基金资助项目(21146012,21266029)

摘　　要：研究一株新型Penicillium purpurogenum Li-3菌产红色素的发酵条件及红色素稳定性,同时检测色素组分中是否含有真菌毒素—桔霉素,对红色素安全性进行评价。最优发酵条件下,采用两阶段控温方法,红色素产量达最大值(2.89 UA_(500nm))。色素稳定性实验结果表明,该红色素在温度<50℃条件下较为稳定,pH(1-10)和氧化剂H_2O_2对色素稳定性影响较小,自然光照对色素稳定性有一定影响。pH>10、还原剂Na_2SO_3和金属离子Ca^(2+)、Al^(3+)、Fe^(3+)对色素有增色效应。高效液相色谱检测结果显示,在P.purpurogenum Li-3红色素中未发现桔霉素。The fermentation conditions and stability of red pigment producing by a novel Penicillium purpurogenum Li-3 were studied in this research,and high performance liquid chromatography was used for the analysis of citrinin in pigment. Under optimum fermentation conditions,with two-stage temperature controlled method,the highest production of red pigment（2.89UA500nm） was reached. The pigment stability test showed that the red pigment was stable below 50℃,pH（1-10）and H2O2 had little influence on the pigment stability,light had a certain influence on the stability of the pigment,Na2SO3 and Ca^2＋,Al^3＋,Fe^3＋ had hyperchromic effect on pigment. Our study showed that there were no sign of citrinin in production by this fungus.

关 键 词：产紫青霉菌 红色素 发酵 稳定性 安全性 

分 类 号：TS202.3[轻工技术与工程—食品科学]