红曲红色素生产菌株的选育

论文编号:SW091论文字数:10612,页数:24

摘 要：红曲色素是一种安全、天然的食品添加剂，具有色价高、毒性低、稳定性好、对蛋白质着色强等优点，被广泛应用于食品行业中。本研究是通过对实验室保藏的一株红曲霉进行紫外诱变，从而获得了一株红曲色素产量较高的突变菌株，其发酵色价达到264.00U/g，较出发菌株提高了46.5%。在对色谱的扫描中发现该红曲红色素的最大吸收波长为500nm。同时对该突变菌株的发酵条件进行了优化，结果表明接种量为1.5ml，发酵底物为玉米粉，发酵温度为30℃时，色价最高，达到269.00U/g。并对发酵产物中红曲色素提取条件进行了研究，结果显示乙醇浓度为70%，提取时间为60min时提取效果最佳。

关键词：红曲红色素；紫外诱变； 发酵条件；提取条件

The breeding of Monascus for producting red pigment

Abstract: Monascus pigment is a safe, natural food additives，and it is widely used in food industry. In order to screening the mutants with higher activities,the mutation breedi- ng of the monascus was carried out by ultraviolet mutagenesis, the mutant strains’s color value is 264.00U/g.Then study the ferment condition of the mutant strain. The results suggested that the fermentable substrates being corn meal and the fermentation temperature being 30℃ are the optimal condition.In this fermentation condition,the color value reach 269.00U/g .Simultaneously, choose the optimum extration process of monascus red pigment.The results suggested that concentration of ethanol being 70% and the extraction time being 60min are the optimal extract condition.

Keywords：Monascus red pigment；Ulltraviolet mutagenesis；Fermentation condition；extration condition

目录

中文摘要I

英文摘要II

目录III

1. 绪论1

1.1 红曲色素的组成1

1.2 红曲色素的性质1

1.3 红曲色素的生产方法3

1.4 红曲色素的提取方法4

1.5 红曲色素在食品中的应用5

2. 实验部分6

2.1 试验材料6

2.2 试验设计及方法6

3. 结果与讨论10

3.1 色素的光谱扫描10

3.2 紫外诱变 10

3.3 发酵条件优化12

3.4 色素提取工艺的确定15

4．总结与展望17

致谢18

参考文献19