A kind of spore-throwing yeast and a method for optimizing the extraction of carotenoids using response surface methodology

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: 2022-06-24
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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  • A kind of spore-throwing yeast and a method for optimizing the extraction of carotenoids using response surface methodology
  • A kind of spore-throwing yeast and a method for optimizing the extraction of carotenoids using response surface methodology
  • A kind of spore-throwing yeast and a method for optimizing the extraction of carotenoids using response surface methodology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1, the influence of the concentration of hydrochloric acid on the extraction amount of carotenoids

[0045] Take 5 clean sterile glass test tubes, add 1.0g each of the above wet cells fermented and cultured for 60h, and then add 2.0mol / L, 3.0mol / L, 4.0mol / L, 5.0mol / L and 6.0mol / L respectively. L hydrochloric acid, the amount of hydrochloric acid was added according to the proportion of 4ml / g of the wet weight of the cells, the soaking time in hydrochloric acid was controlled to be 30min, and then the test was completed after 6min of boiling water bath. The above samples were only extracted once, and the average of three parallel tests was taken. value as the average carotenoid content. The results showed that with the increase of hydrochloric acid concentration, the extracted carotenoid content increased first and then decreased, and reached the maximum value of 3.61 mg / L when the hydrochloric acid concentration was 4.0 mol / L.

Embodiment 2

[0046] Embodiment 2, the influence of the amount of hydrochloric acid on the amount of carotenoid extracted from Sporospora saccharomyces

[0047] Take 5 clean sterile glass test tubes, add 1.0g each of the above-mentioned wet cells fermented and cultured for 60h, and then add 4.0mol / L hydrochloric acid respectively. The proportions of wet weight, 4.0ml / g cell wet weight, 5.0ml / g cell wet weight and 6.0ml / g cell wet weight were added accordingly. After the immersion time in hydrochloric acid was controlled to be 30min, and after bathing in boiling water for 6min, the above samples were all Only one extraction was performed, and the average value of three parallel experiments was taken as the average carotenoid content. The results showed that with the increase of the amount of hydrochloric acid, the extracted carotenoid content increased first and then decreased slowly, and reached the maximum value of 3.68 mg / L when the amount of hydrochloric acid was 3.0 ml / g wet cell weight...

Embodiment 3

[0048] Embodiment 3, the influence of hydrochloric acid soaking time on the extraction amount of carotenoid

[0049] Take 5 clean sterile glass test tubes, add 1.0g each of the above wet cells that have been fermented and cultured for 60h, and then add 4.0mol / L hydrochloric acid respectively. After soaking for 10min, 20min, 30min, 40min and 50min respectively, and then bathing in boiling water for 6min, the above samples were only extracted once, and the average value of three parallel tests was taken as the average carotenoid content. The results showed that with the increase of hydrochloric acid soaking time, the extracted carotenoid content increased first and then decreased, and reached the maximum value of 3.40 mg / L when the hydrochloric acid soaking time was 30 min.

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Abstract

The invention relates to a spore-throwing yeast and a method for optimizing the extraction of carotenoids in the spore-throwing yeast by using the response surface method. The bacterial strain disclosed in the present invention is Saccharomyces sporogenes Sporobolomyces reseus CGMCC No. 17429. The present invention utilizes Design expert 8.0 software, carries out Box-Behnken design and extracts the technological conditions of hydrochloric acid concentration, hydrochloric acid consumption, hydrochloric acid immersion time and boiling water bath time of carotenoid in sporulation yeast, has determined optimum extraction process parameter to be: boiling water bath The time is 4.1 min, the concentration of hydrochloric acid is 4.5mol / L, the dosage of hydrochloric acid is 3.6ml / g cell wet weight, and the soaking time of hydrochloric acid is 30min, and 1.0~3.0 g of wet cells can be treated with acid heat at one time. 3.0~4.0g of wet cells can be subjected to two times of acid heat treatment. After more than 4.0g of wet cells, the extraction efficiency is still high by increasing the number of times of acid heat. The method for optimizing the extraction of carotenoids by utilizing the response surface method provided by the invention shortens the extraction time and reduces energy consumption, and the extracted carotenoids have the advantages of safety, high efficiency, stability and the like.

Description

technical field [0001] The invention relates to a Sporocyst sp. and a method for optimally extracting 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 a class of yellow, orange-red or red polyene compounds, which have the biological activity of being converted into vitamin A, and also have various physiological functions such as the prevention of cancer and cardiovascular diseases. At present, carotenoids have been recognized as Class A 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, pharmaceutical and cosmetic industries. . Extracting carotenoids from natural fruits and vegetables has disadvantages such as high cost, high price, complicated process a...

Claims

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Application Information

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Patent Type & Authority Patents(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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