红曲红色素生产菌株的选育

文档编号:SW091  文档字数:10612,页数:24

摘 要：红曲色素是一种安全、天然的食品添加剂，具有色价高、毒性低、稳定性好、对蛋白质着色强等优点，被广泛应用于食品行业中。本研究是通过对实验室保藏的一株红曲霉进行紫外诱变，从而获得了一株红曲色素产量较高的突变菌株，其发酵色价达到264.00U/g，较出发菌株提高了46.5%。在对色谱的扫描中发现该红曲红色素的最大吸收波长为500nm。同时对该突变菌株的发酵条件进行了优化，结果表明接种量为1.5ml，发酵底物为玉米粉，发酵温度为30℃时，色价最高，达到269.00U/g。并对发酵产物中红曲色素提取条件进行了研究，结果显示乙醇浓度为70%，提取时间为60min时提取效果最佳。
关键词：红曲红色素；紫外诱变； 发酵条件；提取条件
The breeding of Monascus for producting red pigment

Abstract: Monascus pigment is a safe, natural food additives，and it is widely used in food industry. In order to screening the mutants with higher activities,the mutation breedi- ng of the monascus was carried out by ultraviolet mutagenesis, the mutant strains’s color value is 264.00U/g.Then study the ferment condition of the mutant strain. The results suggested that the fermentable substrates being corn meal and the fermentation temperature being 30℃ are the optimal condition.In this fermentation condition,the color value reach 269.00U/g .Simultaneously, choose the optimum extration process of monascus red pigment.The results suggested that concentration of ethanol being 70% and the extraction time being 60min are the optimal extract condition.
Keywords：Monascus red pigment；Ulltraviolet mutagenesis；Fermentation condition；extration condition

目录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  红曲色素的组成 1
 1.2  红曲色素的性质 1
 1.3  红曲色素的生产方法 3
 1.4  红曲色素的提取方法 4
 1.5   红曲色素在食品中的应用 5
2. 实验部分 6
 2.1 试验材料 6
 2.2  试验设计及方法 6
3. 结果与讨论 10
 3.1   色素的光谱扫描 10
 3.2  紫外诱变   10
 3.3  发酵条件优化 12
 3.4  色素提取工艺的确定 15
4．总结与展望 17
致谢 18
参考文献 19

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