提取条件对红法夫酵母类胡萝卜素提取率的影响

Effects of Extractive Conditions on Carotenoids Extractability by Phaffia rhodozyma

采用正交设计法优化盐酸和蜗牛酶对红法夫酵母菌体进行破壁预处理,研究了不同中和终点pH值、菌体干燥温度、菌体粉碎细度和提取溶剂等提取条件对类胡萝卜素提取率的影响。结果表明,在37℃时用4 mol/L盐酸和600 mL蜗牛酶处理4 h破壁效果最好,此时类胡萝卜素提取率为91.3%(相对于DMSO提取方法)。在最佳中和终点pH值为4.0,最适干燥温度为50℃、最佳菌体粉碎细度为0.177 mm、最佳提取溶剂在菌体和提取溶剂料液比为4∶1时类胡萝卜素提取率逐步提高,最终达99.2%。整个工艺过程中提取条件温和,类胡萝卜素提取率基本完全,适合工业化生产的要求。

In this paper, the scale-up extractive conditions of P. rhodozyma were developed. With acid and snailase treatment, the conditions of cell wall disruption were optimized through orthogonal array design, then the effects of final pH value, drying temperature, fineness of yeast powder and extractive solvents on carotenoids extractability were studied. The results showed that the carotenoids extractability （91.31%） was obtained when the yeast wall was disrupted at 35 ℃ by 4 mol/L HCl and 600 mL snailase. The optimal drying temperature, fineness of yeast powder and ratio of yeast powder and acetone were 4.0,50 ℃,0. 177 mm and 4 ： 1, respectively, resulting in the maximal carotenoids extractability （99.2%）. During the whole process, the extractive conditions were very mild and the carotenoids were extracted nearly completely,which indicated that this process was suitable for the industrial application.