中国食品添加剂Issue(4)：141-144,4.
一种新的提高法夫酵母中虾青素稳定性的方法
A new method for improvement of stability of astaxanthin from Xanthophyllomyces dendrorhous
摘要
Abstract
The red yeast Xanthophyllomyces dendrorhous is one of the most promising microorganisms for biotechnological production of dietary astaxanthin.In order to evaluate application value of antioxidants in astaxanthin extraction from X.dendrorhous,and study the stability of astaxanthin from X.dendrorhous,the retention rate of total carotenoid content in extract was determined under different conditions,such as acid,enzyme,temperature and solvents,with addition of antioxidants during the extraction process.The results showed that antioxidants were proved helpful to improve the stability of astaxanthin during the extraction process.When ascorbic acid was added during cell wall disruption using lactic and α-tocopherol was added during extraction by acetone,the astaxanthin yield was increased by 28.01％ compared with the conventional approach.This new method showed low chemical toxicity and gave high extraction ef ciency,which had good prospects for mass production at the industrial scale.关键词
法夫酵母/虾青素/抗氧化剂/稳定性Key words
Xanthophyllomyces dendrorhous / astaxanthin/ antioxidant / stability分类
生物科学引用本文复制引用
吴伟,喻昕..一种新的提高法夫酵母中虾青素稳定性的方法[J].中国食品添加剂,2013,(4):141-144,4.基金项目
湖北理工学院创新人才项目(12xjz22c). （12xjz22c）
