工程酿酒酵母产番茄红素的提取纯化工艺优化及结构鉴定
TS264.4; 为探究工程酿酒酵母(Saccharomyces cerevisiae)发酵生产的番茄红素提取纯化方法及其结构,通过单因素和正交试验优化番茄红素的提取纯化工艺,并采用核磁共振(NMR)技术对其结构进行鉴定.结果表明,番茄红素的最佳提取工艺条件为酸热破壁:盐酸浓度3.0 mol/L,盐酸用量3.0mL/0.1 g菌体,酸化时间60 min,酸化温度45 ℃;NaOH脱脂:NaOH浓度0.10 mol/L、NaOH用量2.0 mL/0.1 g菌体、皂化时间30 min,皂化后水浴温度40 ℃;丙酮提取:料液比1∶20(g∶mL),提取温度40 ℃,提取时间50 min.最佳纯化工艺...
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| Published in | 中国酿造 Vol. 43; no. 8; pp. 202 - 208 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
武汉软件工程职业学院(武汉开放大学)生命健康学院,湖北武汉 430205%中国热带农业科学院 橡胶研究所农业农村部橡胶树生物学与遗传资源利用重点实验室 省部共建国家重点实验室培育基地-海南省热带作物栽培生理学重点实验室,海南海口 571101
25.08.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2024.08.029 |
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| Abstract | TS264.4; 为探究工程酿酒酵母(Saccharomyces cerevisiae)发酵生产的番茄红素提取纯化方法及其结构,通过单因素和正交试验优化番茄红素的提取纯化工艺,并采用核磁共振(NMR)技术对其结构进行鉴定.结果表明,番茄红素的最佳提取工艺条件为酸热破壁:盐酸浓度3.0 mol/L,盐酸用量3.0mL/0.1 g菌体,酸化时间60 min,酸化温度45 ℃;NaOH脱脂:NaOH浓度0.10 mol/L、NaOH用量2.0 mL/0.1 g菌体、皂化时间30 min,皂化后水浴温度40 ℃;丙酮提取:料液比1∶20(g∶mL),提取温度40 ℃,提取时间50 min.最佳纯化工艺为正己烷析晶:40℃下用正己烷将粗提物溶解过滤,-20℃析晶12h.在此优化提取纯化工艺条件下,番茄红素提取率为76％,纯度为96.7％.NMR结果显示,番茄红素结构为全反式番茄红素,与植物源番茄红素结构一致. |
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| AbstractList | TS264.4; 为探究工程酿酒酵母(Saccharomyces cerevisiae)发酵生产的番茄红素提取纯化方法及其结构,通过单因素和正交试验优化番茄红素的提取纯化工艺,并采用核磁共振(NMR)技术对其结构进行鉴定.结果表明,番茄红素的最佳提取工艺条件为酸热破壁:盐酸浓度3.0 mol/L,盐酸用量3.0mL/0.1 g菌体,酸化时间60 min,酸化温度45 ℃;NaOH脱脂:NaOH浓度0.10 mol/L、NaOH用量2.0 mL/0.1 g菌体、皂化时间30 min,皂化后水浴温度40 ℃;丙酮提取:料液比1∶20(g∶mL),提取温度40 ℃,提取时间50 min.最佳纯化工艺为正己烷析晶:40℃下用正己烷将粗提物溶解过滤,-20℃析晶12h.在此优化提取纯化工艺条件下,番茄红素提取率为76％,纯度为96.7％.NMR结果显示,番茄红素结构为全反式番茄红素,与植物源番茄红素结构一致. |
| Abstract_FL | In order to explore the extraction and purification method and structure of lycopene produced by engineered Saccharomyces cerevisiae,the extraction and purification technology of lycopene was optimized by single factor and orthogonal tests,and its structure was identified by nuclear magnetic resonance(NMR).The results showed that the optimum extraction conditions of lycopene were acid heat breaking wall:hydrochloric acid concentration 3.0 mol/L,hydrochloric acid dosage 3.0 ml/0.1 g yeast,acidification time 60 min,and temperature 45 ℃.NaOH degreasing:NaOH concentration 0.10 mol/L,NaOH dosage 2.0 ml/0.1 g yeast,saponification time 30 min,water bath temperature 40 ℃ after saponification.Acetone extraction:material-liquid ratio 1∶20(g∶ml),extraction temperature 40 ℃,and time 50 min.The optimal purification process was n-hexane crystal-lization:crude extract was dissolved and filtered with n-hexane at 40 ℃ and crystallized at-20 ℃ for 12 h.Under the optimum extraction and purifi-cation conditions,the extraction rate of lycopene was 76％and the purity of lycopene was 96.7％.NMR results showed that the structure of lycopene was all-trans lycopene,which was consistent with plant-derived lycopene. |
| Author | 邓小敏 朱伶俐 石彬 |
| AuthorAffiliation | 武汉软件工程职业学院(武汉开放大学)生命健康学院,湖北武汉 430205%中国热带农业科学院 橡胶研究所农业农村部橡胶树生物学与遗传资源利用重点实验室 省部共建国家重点实验室培育基地-海南省热带作物栽培生理学重点实验室,海南海口 571101 |
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| Author_FL | DENG Xiaomin SHI Bin ZHU Lingli |
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| ClassificationCodes | TS264.4 |
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| DocumentTitle_FL | Optimization of extraction and purification process of lycopene from engineered Saccharomyces cerevisiae and structure identification |
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| Keywords | 工艺优化 番茄红素 提取纯化 engineered Saccharomyces cerevisiae lycopene extraction and purification process optimization 结构鉴定 工程酿酒酵母 structure identification |
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| Publisher | 武汉软件工程职业学院(武汉开放大学)生命健康学院,湖北武汉 430205%中国热带农业科学院 橡胶研究所农业农村部橡胶树生物学与遗传资源利用重点实验室 省部共建国家重点实验室培育基地-海南省热带作物栽培生理学重点实验室,海南海口 571101 |
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| Snippet | TS264.4; 为探究工程酿酒酵母(Saccharomyces cerevisiae)发酵生产的番茄红素提取纯化方法及其结构,通过单因素和正交试验优化番茄红素的提取纯化工艺,并采用核磁共振(NMR)技术对其结构进行鉴定.结果表明,番茄红素的最佳提取工艺条件为酸热破壁:盐酸浓度3.0... |
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| Title | 工程酿酒酵母产番茄红素的提取纯化工艺优化及结构鉴定 |
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