响应面法优化培养基提高红曲黄色素的色调

Optimization of Culture Medium to Improve Monascus Yellow Pigment Hue via Response Surface Methodology

在单因素研究基础上,选定葡萄糖、玉米粉、氯化钙、蛋白胨、磷酸二氢钾和硝酸铵等6个因素,用响应面法优化红曲霉突变株(Monascus ankamutantMYM2)的发酵培养基,提高红曲色素中的黄色素色调.研究发现,葡萄糖、硝酸铵和磷酸二氢钾对红曲黄色素色调的影响较显著,其对色调影响的最低质量浓度分别为14.2、6.7和5.7 g/L,红曲黄色素理论色调值为4.58.根据模型方程,重复实验5次,色调平均值为4.21,实验值与模型回归预测值之间的误差在可信度区域内,此时黄色素色价达88.14U/mL.

In order to improve the hue of Monascus yellow pigment, six factors including the glucose, cornstarch, calcium chloride, peptone, KH2PO4 and NH4NO2 were considered to optimize the culture medium of Monascus anka mutant MYM2 via the response surface methodology （RSM） after several single-factor tests. The results show that glucose, NH4NO3 and KH2PO4 all have great effect on the yellow pigment hue, the corresponding minimum concentrations respectively being 14.2, 6.7 and 5.7 g/L, that the theoretical hue of Monascus yellow pigment is 4.58 according to the fit-model equation, and that, through five replication experiments, the Monascus yellow pigment value and the average hue respectively reach 88. 14U/mL and 4. 21, thus concluding that the proposed model is reliable.