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Sporobolomyces reseus and method for optimized extraction of carotenoid by using response surface method

A technology of spore-throwing yeast and carotene, which is applied in the field of microbial fermentation and food processing, and can solve the problem of little optimization of the extraction process of carotenoids

Active Publication Date: 2019-11-01
YANCHENG INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few studies on the optimization of carotenoid extraction process in S. sporogenes, so further research is necessary

Method used

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  • Sporobolomyces reseus and method for optimized extraction of carotenoid by using response surface method
  • Sporobolomyces reseus and method for optimized extraction of carotenoid by using response surface method
  • Sporobolomyces reseus and method for optimized extraction of carotenoid by using response surface method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1, the influence of hydrochloric acid concentration on the amount of carotenoid extraction

[0051] Take 5 clean sterile glass test tubes, add 1.0 g each of the above-mentioned wet cells fermented and cultured for 60 h, and then add 2.0 mol / L, 3.0 mol / L, 4.0 mol / L, 5.0 mol / L and 6.0 mol / L respectively L hydrochloric acid, the amount of hydrochloric acid is added according to the proportion of 4ml / g cell wet weight, control the soaking time of hydrochloric acid for 30min, and then use the boiling water bath for 6min, the test ends, the above samples are only extracted once, and the average value of three parallel tests is taken. The value was taken as the average carotenoid content. The results showed that with the increase of hydrochloric acid concentration, the extracted carotenoid content showed a trend of first increasing and then decreasing. When the hydrochloric acid concentration was 4.0mol / L, the maximum value was 3.61mg / L. figure 1 shown.

Embodiment 2

[0052] Embodiment two, the influence of hydrochloric acid dosage on the amount of carotenoid extraction of sporozoan yeast

[0053] Take 5 clean sterile glass test tubes, add 1.0g each of the above-mentioned wet cells fermented and cultured for 60 hours, and then add 4.0mol / L hydrochloric acid, the amount of hydrochloric acid is 2.0ml / g cell wet weight, 3.0ml / g cell Wet weight, 4.0ml / g cell wet weight, 5.0ml / g cell wet weight and 6.0ml / g cell wet weight were added accordingly. Only one extraction was carried out, and the average value of three parallel experiments was taken as the average content of carotenoids. The results showed that with the increase of the hydrochloric acid dosage, the extracted carotenoid content showed a trend of first increasing and then slowly decreasing. When the hydrochloric acid dosage was 3.0ml / g cell wet weight, it reached the maximum value of 3.68mg / L, as shown in the attached figure 2 shown.

Embodiment 3

[0054] Embodiment three, the influence of hydrochloric acid immersion time on the amount of carotenoid extraction

[0055] Take 5 clean sterile glass test tubes, add 1.0g each of the above-mentioned wet cells fermented and cultured for 60 hours, and then add 4.0mol / L hydrochloric acid respectively, the amount of hydrochloric acid is added in proportion to the wet weight of 4.0ml / g cells, and control the hydrochloric acid After soaking for 10min, 20min, 30min, 40min and 50min respectively, and then using a boiling water bath for 6min, the above samples were extracted only once, and the average value of three parallel experiments was taken as the average carotenoid content. The results showed that with the increase of hydrochloric acid immersion time, the extracted carotenoid content showed a trend of first increasing and then decreasing. When the hydrochloric acid immersion time was 30min, it reached the maximum value of 3.40mg / L. image 3 shown.

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Abstract

The invention relates to a Sporobolomyces reseus and a method for the optimized extraction carotenoid in the Sporobolomyces reseus by using a response surface method. The strain disclosed by the invention is Sporobolomyces reseus CGMCC No. 17429. The invention utilizes a Design expert 8.0 software to carry out Box-Behnken design including the following technological conditions in the extraction ofthe carotenoid from the Sporobolomyces reseus: hydrochloric acid concentration, hydrochloric acid dosage, hydrochloric acid soaking time and hydrochloric acid soaking time, and the optimum extractiontechnological parameters are determined to be: the boiling water bath time, 4.1 minutes; the hydrochloric acid concentration, 4.5 mol / L; the hydrochloric acid dosage, 3.6 ml / g cell wet weight; and the hydrochloric acid soaking time, 30 minutes; the acid and heat treatment can be carried out for 1 time on 1.0-3.0 grams of wet cells and for 2 times on 3.0-4.0 grams of wet cells, and higher extraction efficiency is still achieved by increasing the acid and heat treatment times after exceeding 4.0 grams of wet cells. The method for the optimized extraction of the carotenoid by using the responsesurface method provided by the invention shortens the extraction time, and reduces the energy consumption; and the extracted carotenoid has the advantages of safety, high efficiency, stability, etc.

Description

technical field [0001] The invention relates to a spore-throwing yeast and a method for optimizing the extraction of carotenoids by using a response surface method, belonging to the fields of microbial fermentation and food processing. Background technique [0002] Carotenoids, represented by β-carotene, are yellow, orange-red or red polyene compounds, which have the biological activity of converting into vitamin A, and also have various physiological functions such as preventing cancer and cardiovascular diseases. At present, carotenoids have been identified as A-type nutritional pigments by international organizations such as FAO and WHO, and have been approved as food additives with dual functions of nutrition and coloring in more than 50 countries and regions, and are widely used in health food and pharmaceutical and cosmetic industries. . The extraction of carotenoids from natural fruits and vegetables has the disadvantages of high cost, high price, complicated process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12P23/00C12R1/645
CPCC12P23/00C12R2001/645C12N1/145
Inventor 李朝霞孙虎张玉琢刘长青梁慧星李桂琴倪昊炅徐祖伟
Owner YANCHENG INST OF TECH
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