一株海胆共附菌及其发酵产物黄色素的理化性质分析  

Physicochemical Properties Analysis of a Yellow Pigment Isolated from Fermentation Products of Bacteria Attached Urchin

作　　者：周庆新[1] 杨鲁[1] 王昕岑 薛勇[1] 薛长湖[1] 徐杰[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国食品学报》2016年第12期240-246,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(No.2012BAD33B07);长江学者和创新团队发展计划(IRT1188);山东省自主创新专项(No.2012CX80201)

摘　　要：目的:研究一株海胆共附菌及其发酵产物黄色素的理化性质。方法:采用涂布法从黄海胆生殖腺中分离得到一株产黄色素共附菌,采用VITEK-32细菌鉴定仪对其鉴定。利用薄层色谱(TLC)和液质联用方法(HPLCMS)对该菌发酵产物黄色素的结构做初步表征,用光度法测定光照、温度、pH、金属离子、氧化还原剂、食品添加剂对其稳定性的影响。结果:产黄色素海胆共附菌鉴定为鞘氨醇单胞菌,其发酵产物黄色素经TLC板展开后有3个条带,R_f值分别为0.82,0.58,0.55,其中R_f0.58为主要组分。HPLC-MS分析表明,R_f0.58条带中可能含有5种结构的色素组分,推测分子质量分别为684,721,757,762,799。该黄色素对光、温度、pH和常见的食品添加剂相对稳定,而对Fe^(3+)、Al^(3+)、Fe^(2+)、Cu^(2+)、NaClO和K_2Cr_2O_7不稳定。结论:本结果为海胆资源的充分利用和丰富天然油溶黄色素来源提供参考。A sea urchin attached strain producing yellow pigment is obtained from yellow sea urchin（Glyptocidaris crenularis） gonads using coating method, and is identified as Sphingomonas paucimobilis. Inoculated to sorbitol medium,in the condition of 25 ℃ and shaking 3 d, the bacteria produce a low-polar yellow pigment, which have three bands in TLC plate. LC-MS showed that there may be 4 different structured pigment in the major bands of the TLC plate, presuming their molecular weight are 684, 721, 762, 799. This yellow pigment can dissolve in common organic solution,and is stable under light and heat, and also stable within the range of pH 4-9. Common food additives have no negative effects on this pigment, but it can be easily destructed by Fe^3＋, Al^3＋, NaClO and K_2Cr_2O_7, and Fe^2＋, Cu^2＋also have an effect on the pigment. This study aims to provide a deeper insight on the development and utilization of the sea urchin resources and propose a reference for new source of natural yellow pigment.

关 键 词：海胆 共附菌 黄色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]