红法夫酵母中虾青素提取研究进展  

Research Progress on Astaxanthin Extraction from Phaffia rhodozyma

作　　者：李浩[1] 倪孟祥[1] LI Hao;NI Mengxiang(China Pharmaceutical University,Nanjing 211198,China)

机构地区：[1]中国药科大学,江苏南京211198

出　　处：《生物化工》2024年第3期236-240,共5页Biological Chemical Engineering

基　　金：国家重点基础研究发展计划项目(2019YFA090404)。

摘　　要：虾青素具有极强的抗氧化、抗炎作用,在食品、药品、饲料和化妆品等领域有着广泛的应用前景。近些年,红法夫酵母成为生物生产虾青素最具潜力的微生物,但是红法夫酵母中虾青素的提取一直制约着其生产。基于此,本文概述了红法夫酵母破壁以及虾青素提取的研究进展,以期为红法夫酵母破壁以及虾青素提取技术的发展提供新思路。Astaxanthin has extremely strong antioxidant and anti-inflammatory effects,and has broad application prospects in fields such as food,medicine,feed,and cosmetics.In recent years,Phaffia rhodozyma has become the most promising microorganism for the biological production of astaxanthin,but the extraction of astaxanthin from Phaffia rhodozyma has always constrained its production.Based on this,this article provides an overview of the research progress on the wall breaking and astaxanthin extraction of Phaffia rhodozyma,in order to provide new ideas for the development of Phaffia rhodozyma yeast wall-breaking and astaxanthin extraction technology.

关 键 词：虾青素 红法夫酵母 破壁 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]