红酵母固态发酵类胡萝卜素产物稳定性的研究

探讨了红酵母固态发酵类胡萝卜素产物的干燥及储存方法;比较了真空干燥和鼓风干燥2种方法对固态发酵产物稳定性的影响;考察了光照、空气、储藏温度对固态发酵产物稳定性的影响。结果表明:在相同温度下,真空干燥(5.67±0.58)h比鼓风干燥所需时间短(9.33±0.58)h、类胡萝卜素损失小,效果也较好;光照和空气对其储藏过程中色素稳定性影响很大,30 d后类胡萝卜素损失了53%;培养物烘干后用透明塑料袋真空避光储藏效果显著,6个月后类胡萝卜素只损失19%,不抽真空损失了46%;温度对培养产物中色素稳定性影响不显著;红酵母菌株固态发酵培养产物应选择真空避光室温储藏。

Stability of carotenoid produced from solid-state fermentation by Rhodotorula sp.

The process by drying and the storage stability of carotenoid containing mixture from solid-state fermentation by Rhodotorula sp. D was investigated. The drying by hot-air or vacuum drying was compared. The influence of light, air and temperature on the stability was studied. The results indicated vacuum drying needed short time (5.67±0.58)h and less carotenoid loss. Light and air influenced the stability seriously, carotenoid loss of 53% after 30 d. The dried mixture stored in dark for month,the transparent plastic vacuum bag had less carotenoid loss (19%) than with non-vacuum bag (46%). The results of the storage temperature in dark transparent plastic vacuum bag indicated no significant changes of carotenoid loss. At the room temperature, vacuum drying in dark was the better storage condition of the solid-state fermentation product from Rhodotorula sp.D.