螺旋藻酒中藻蓝蛋白稳定性影响因素的研究

The study on the factors influencing the Stability of the phycocyanin in Spirulina liquor

从酒精浓度、温度和pH几个方面研究了外界因素对钝顶螺旋藻藻蓝蛋白稳定性的影响。试验结果表明 ,在低于酒精浓度 4 0° ,温度不宜超过 30℃ ,pH在 4～ 10范围内 ,钝顶螺旋藻藻蓝蛋白在生产和长期保存时都可以保持较好的生物结构和活性。

This article studied the influences on the stability of the phycocyanin in Spirulina platensis from the outer factors, such as the alcohol concentration, the temperature and pH. The results showed that the phycocyanin solution could contain a good configuration and biological action in the production and long-term preservation under the condition that the alcohol concentration was lower than 40o, as well as the temperature was no higher than 30℃ and the pH was in the range of 4-10.