摘要
对红曲霉液态发酵的菌体内红曲色素采用超声波辅助法进行提取,对影响超声波辅助提取法的各因素进行了研究,并对超声波辅助法的提取条件进行了优化,实验结果表明,在超声波处理时间100s、处理温度50℃、乙醇溶剂浓度60%、液固比15:1和超声波频率10kHz的条件下破碎红曲霉细胞,能有较好的红曲色素提取效果,处理液的OD值能达10.648,与传统的乙醇浸提法相比提高了53.8%。
Monascus pigment was extracted by Supersonic wave auxiliary way from cell of Monascus purpure ferment lysate. Various effeefion factors were researched and various conditions were optimizated. It showed that, in these conditions of Supersonic wave time 100 s, temperature 50 ℃, Ethanol concentration 60 %, Liquid-solid ratio 15 ： 1 and Supersonic wave frequency 10 kHz ,the OD value of treating fluid reached 10. 648. Compared to traditional extraction way. The OD value was increased by 53.8 %.
出处
《中国调味品》
CAS
北大核心
2010年第4期65-68,共4页
China Condiment
关键词
红曲霉
菌体内色素
红曲色素
超声波提取
发酵
Monascus purpureus
Pigment in cell
Monascus pigment
Supersonic wave extraction
ferment
