红酵母中β-胡萝卜素提取工艺研究

β-carotene extraction technology of Rhodotorula

本文对从红酵母中提取类胡萝卜素的生产方法进行了初步研究,比较了不同破壁方法和不同浸提溶剂对色素提取效果的影响,得出了超声波处理条件下用丙酮提取效果最好,之后对超声波提取方法进行了优化。结果表明,最佳优化条件为超声波提取时间为15 min,提取温度为25℃,红酵母与丙酮的质量体积比为1:40,在此条件下提取的色素为33.3μg/g。

In this paper, the extracted from Rhodotorula carotenoid production method is studied, the wall method and compared the different effect of different extraction solvent for extracting pigment, the effect of the ultrasonic treatment is obtained under the condition of the best were extracted with acetone, after the ultrasonic extraction method is optimized, the results show that the best optimum conditions for ultrasonic extraction time of 15 min, extraction temperature is 25 ℃, the quality of red yeast and acetone volume ratio of 1：40, under the condi- tion of the extraction of pigment is 33.3 μg/g.