摘要
以类球红细菌为试验菌株,对其发酵制备的辅酶Q_(10)进行提取。通过比较醇碱皂化法、超声波破碎法和酸热辅助超声法三种不同破胞方法,确定利用酸热辅助超声法提取发酵液中的辅酶Q_(10)。并对酸热辅助超声法进行单因素和正交试验,优化了类球红细菌辅酶Q_(10)的提取工艺,得出的最佳工艺条件为:盐酸300μL,温度80℃,超声波破碎输出功率400 W,工作时间20 min。在此条件下,辅酶Q_(10)得率可达3.738 mg/g。
Rhodobacter sphaeroides was used as the test strain, and coenzyme Q10 of the strain was extracted. Compared with three different methods of saponification, ultrasonication and acid heating-assisted ultrasonication, extraction of coenzyme Q10 from R.sphaeroides with acid heating-assisted ultrasonication was determined. Extraction technology of coenzyme Q10 was optimized by single factor and orthogonal test. The optimal condition for coenzyme Q10 extraction was as follows: HCl 300 μL, temperature 80 ℃, output power 400 W, working time 20 min. Under these conditions, yield of coenzyme Q10 could reach to 3.738 mg/g.
出处
《食品工业》
北大核心
2017年第8期47-51,共5页
The Food Industry
基金
苏州市科技计划项目(SYN201317)
苏州科技学院科研基金项目(XKZ201411)
关键词
类球红细菌
辅酶Q10
酸热辅助超声法
正交法
Rhodobacter sphaeroides
coenzyme Q10
acid heating-assisted ultrasonication
orthoganal method