藻蓝蛋白的纯化及功能饮料开发

Phycocyanin purification and its development as functional beverage

螺旋藻中的藻蓝蛋白由于存在重金属和微囊藻毒素污染风险,使其相关产品的安全性受到考验.通过对螺旋藻藻蓝蛋白提取过程进行改进,采用双水相萃取和等电点沉淀对藻蓝蛋白进行分离纯化,最终获得的藻蓝蛋白中重金属Cd的质量浓度从2μg/mL减少到0.002 3μg/mL,藻毒素(MC-RR和MC-LR)的质量浓度则都从3.5μg/mL降到检测限以下,其安全性可以得到保障.最终提取的藻蓝蛋白以苏打水作为介质稀释到100μg/mL,制成藻蓝蛋白饮料,可以缓解螺旋藻的腥味,感官综合评价良好.

The potential risk of Spirulina by heavy metal or microcystins pollution has led to considerable concerns for the safey of phycocyanin products.The extraction of phycocyanin was improved by aqueous two-phase extraction and isoelectric precipitation in this study.Consequently the heavy metal content of phycocyanin isolation decreased to 0.002 3 μg/mL form 2 μg/mL and microcystins(MC-LR and MC-RR) content decreased to non-detectable level by HPLC from 3.5 μg/mL,which indicated the phycocyanin had been purified to safety grade.The final phycocyanin extract was diluted to 100 μg/mL with soda water as a phycocyanin beverage,and the results of sensory evaluation revealed the beverage could be well accepted with the obviously reduced fishy odor.