法夫酵母虾青素提取工艺的优化研究  

Optimization of condition for extracting astaxanthin from phaffia rhodozyma

作　　者：倪辉[1] 何国庆[1] 杨远帆[2] 吴光斌[2] 陈申如[2] 蔡联生[2] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029 [2]集美大学生物工程学院,厦门361021

出　　处：《农业工程学报》2004年第2期204-208,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：从破壁方法、浸提溶剂及提取条件等方面对法夫酵母虾青素提取工艺进行了优化研究。用单因子试验对破壁方法及浸提溶剂进行选择,结果表明二甲亚砜(DMSO)法是法夫酵母破壁提取虾青素的最佳方法,丙酮是理想的提取溶剂。用析因试验对破壁提取的条件进行了分析研究,结果表明破壁的温度、破壁的时间、浸提溶剂的添加量及浸提温度等都会对法夫酵母破壁提取虾青素产生显著影响,但以破壁的温度及丙酮的添加量影响最大。通过最速上升和中心组合设计试验,优化得到适宜的提取条件为:二甲亚砜加量25mL/g(以干菌体计,下同)、破壁温度75.6℃、破壁时间20min、丙酮添加量77.4mL/g、浸提温度为40℃,优化后提取液中虾青素的浓度为3.145μg/mL,比未优化时增加了27.02%。Extracting process of astaxanthin from Phaffia rhodozyma was optimized from disruptive methods, extraction solvents and extracting conditions. Results showed that dimethylsulphoxide (DMSO) method was the best to disrupt cell walls and acetone was suitable solvent for extracting astaxanthin from this yeast. Results of factor design experiment indicated that factors such as disrupting temperature, disrupting time, quantity of acetone and extracting temperature had significant effects on the extracting rate, and disrupting temperature and disrupting time were the most significant for the extracting rate compared with the other factors. The optimal condition described as that DMSO addition was 25 mL/g(dry cells), temperature for breaking cell walls 75.6℃, time for disrupting cells 20min, acetone addition 77.4 mL/g(dry cell), extracting temperature 40℃ was obtained by the steepest ascent experiment and the central composite design. Under the optimized condition, the astaxanthin concentration of the extracting liquid was 3.145 μg/mL, which increased 27.02% comparing with that of the non-optimized condition.

关 键 词：法夫酵母 虾青素 提取工艺 优化 

分 类 号：S519[农业科学—作物学] TQ028.32[化学工程]