红法夫酵母发酵生产虾青素提取工艺优化

Optimization of Extraction Condition for Astaxanthin Production by Phaffia rhodozyma Fermentation

虾青素是一种具有高效抗氧化性的类胡萝卜素。对红法夫酵母发酵生产虾青素进行提取工艺优化。通过单因素试验分析确定单一因素下二甲基亚砜提取虾青素效果最好的条件。正交试验优化出多重因素共同作用下的最优条件。结果表明,菌体粉碎后过150目筛网,在浸提温度40℃条件下,浸提时间30 min,虾青素提取量最大。浸提温度对红法夫酵母中虾青素提取效果影响最大,其次为菌体粉末颗粒大小,最后是浸提时间。

Astaxanthin was a kind of carotenoid with strong antioxidant activity. The extraction condition was optimized for astaxanthin production by Phaffia rhodozyma fermentation. The best extraction condition was determined under the every single factor using dimethyl sulfoxide for extracting by single factor analysis. Then the optimal condition was optimized by orthogonal test under the combined effects of multiple factors. The results showed that the maximum amount of astaxanthin extraction was obtained by the cells crushing through 150 meshes screen at the extraction temperature of 40 ℃ for 30 min. Temperature was the most important factor for extraction of astaxanthin production by P. rhodozyma fermentation. Then the next one was particle size and the last one was time.