一种细菌红色素的稳定性及结构的初步研究
|
摘要
文章对类芽孢杆菌XF105所产红色素的稳定性及色素结构进行了初步研究。结果表明:该红色素对大多数有机溶剂具有良好的溶解性,如乙酸乙酯、丙酮、甲醇、乙醇等,微溶于水,不溶于正丁醇;pH、温度、氧化剂、还原剂及常用食品添加剂等因素对该色素稳定性影响较小,光照对色素稳定性的影响显著;Mg2+,K+,Na+对红色素稳定性基本没有影响,Mn2+,Ca2+,Ba2+,Fe2+等金属离子对红色素都有不同程度的消色作用;通过TLC分析、红外光谱扫描及质谱检测发现该红色素成分单一,具有较多不饱和官能团,相对分子质量为340.1。
The stability and structure of red pigment from Bacillus XF105 are investigated.The results show that the red pigment is soluble in common organic solvents such as ethyl acetate,acetone,methanol and ethanol,slightly soluble in water,insoluble in n-butyl alcohol.The pH,temperature,oxidizer,reductant and food additives have less influence on the stability of the pigment,while light has a significant influence on it.Mg2+,K+and Na+have almost no influence on the stability of the pigment,and Mn2+,Ca2+,Ba2+and Fe2+could slightly weaken the color.It is investigated that the pigment contains single component with some unsaturated functional groups and the relative molecular weight is 340.1 by TLC analysis,infrared spectrum scanning and mass spectrum detection.
The stability and structure of red pigment from Bacillus XF105 are investigated.The results show that the red pigment is soluble in common organic solvents such as ethyl acetate,acetone,methanol and ethanol,slightly soluble in water,insoluble in n-butyl alcohol.The pH,temperature,oxidizer,reductant and food additives have less influence on the stability of the pigment,while light has a significant influence on it.Mg2+,K+and Na+have almost no influence on the stability of the pigment,and Mn2+,Ca2+,Ba2+and Fe2+could slightly weaken the color.It is investigated that the pigment contains single component with some unsaturated functional groups and the relative molecular weight is 340.1 by TLC analysis,infrared spectrum scanning and mass spectrum detection.
引文
[1]王静,孙宝国.食品添加剂与食品安全[J].科学通报,2013,58(26):2619-2625.
[2]Chen Deming,Han Yonbin,Gu Zhenxin,et al.Application of statistical methodology to the optimization of fermentative medium for carotenoids production by Rhodobacter sphaeroides[J].Process Biochemistry,2006,41:1773-1778.
[3]Chih-Hsiang Changa,Chi-Kang Tsaia,Tzu-Tai Leeb,et al.Targeted delivery of biosynthetic lycopene by the bacterial carrier[J].Journal of the Taiwan Institute of Chemical Engineers,2016,59:91-97.
[4]Giovannucci E.Tomatoes,tomato-based products,lycopene,and cancer:review of the epidemiologic literature[J].J Natl Cancer Inst,1999,91:317.
[5]张锐.红曲霉液态发酵生产红曲色素的工艺优化[J].生物技术通报,2015,31(2):187-195.
[6]Rodrigues A L,Trachtmann N,Becker J,et a1.Systems metabolic engineering of Escherichia coli for production of the antitumor drugs violacein and deoxyviolacein[J].Metabolic Engineering,2013,20(5):493-498.
[7]苗璇.食用天然色素研究应用现状及其发展前景展望[J].化工管理,2013(5):5-9.
[8]吕帮玉,杨新河,毛清黎,等.我国天然食用色素的开发现状与前景[J].江西农业学报,2007,19(10):108-110.
[9]Feng Yanli,Shao Yanchun,Chen Fusheng,et al.Monascus pigments[J].Appl Microbiol Biotechnol,2012,96:1421-1440.
[10]DufosséL.Microbial production of food grade pigments[J].Food Technology and Biotechnology,2006,44:313-321.
[11]Onur Güneser.Pigment and color stability of beetroot betalains in cow milk during thermal treatment[J].Food Chemistry,2016,196:220-227.
[12]牛世全,韩彩虹,胡蛟龙,等.一株产蓝色素放线菌的分离、鉴定及其色素稳定性初步研究[J].食品工业科技,2016,37(1):134-137.
[13]范碧琴,杜静君,赵桃,等.大孔树脂分离纯化洛神花花色苷的研究[J].食品工业科技,2015(1):220-225.
[14]王昌禄,郑传宝,陈勉华,等.产粉红色素红曲霉M4菌株发酵培养基的优化[J].氨基酸和生物资源,2010,32(2):26-29.
[2]Chen Deming,Han Yonbin,Gu Zhenxin,et al.Application of statistical methodology to the optimization of fermentative medium for carotenoids production by Rhodobacter sphaeroides[J].Process Biochemistry,2006,41:1773-1778.
[3]Chih-Hsiang Changa,Chi-Kang Tsaia,Tzu-Tai Leeb,et al.Targeted delivery of biosynthetic lycopene by the bacterial carrier[J].Journal of the Taiwan Institute of Chemical Engineers,2016,59:91-97.
[4]Giovannucci E.Tomatoes,tomato-based products,lycopene,and cancer:review of the epidemiologic literature[J].J Natl Cancer Inst,1999,91:317.
[5]张锐.红曲霉液态发酵生产红曲色素的工艺优化[J].生物技术通报,2015,31(2):187-195.
[6]Rodrigues A L,Trachtmann N,Becker J,et a1.Systems metabolic engineering of Escherichia coli for production of the antitumor drugs violacein and deoxyviolacein[J].Metabolic Engineering,2013,20(5):493-498.
[7]苗璇.食用天然色素研究应用现状及其发展前景展望[J].化工管理,2013(5):5-9.
[8]吕帮玉,杨新河,毛清黎,等.我国天然食用色素的开发现状与前景[J].江西农业学报,2007,19(10):108-110.
[9]Feng Yanli,Shao Yanchun,Chen Fusheng,et al.Monascus pigments[J].Appl Microbiol Biotechnol,2012,96:1421-1440.
[10]DufosséL.Microbial production of food grade pigments[J].Food Technology and Biotechnology,2006,44:313-321.
[11]Onur Güneser.Pigment and color stability of beetroot betalains in cow milk during thermal treatment[J].Food Chemistry,2016,196:220-227.
[12]牛世全,韩彩虹,胡蛟龙,等.一株产蓝色素放线菌的分离、鉴定及其色素稳定性初步研究[J].食品工业科技,2016,37(1):134-137.
[13]范碧琴,杜静君,赵桃,等.大孔树脂分离纯化洛神花花色苷的研究[J].食品工业科技,2015(1):220-225.
[14]王昌禄,郑传宝,陈勉华,等.产粉红色素红曲霉M4菌株发酵培养基的优化[J].氨基酸和生物资源,2010,32(2):26-29.