Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (4): 15-20    DOI: 10.13995/j.cnki.11-1802/ts.025071
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
好食脉孢霉发酵产类胡萝卜素的鉴定、抗氧化性及稳定性研究
邓永平1,2, 车鑫1, 艾瑞波1, 刘晓兰1,2, 辛嘉英3*, 王晓杰1,2
1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
2(黑龙江省玉米深加工理论与技术重点实验室,黑龙江 齐齐哈尔,161006)
3(哈尔滨商业大学,省高校食品科学与工程重点实验室,黑龙江 哈尔滨,150076)
Identification, antioxidant and stability of carotenoids from a GRAS fungus Neurospora sitophila
DENG Yongping1,2, CHE Xin1, AI Ruibo1, LIU Xiaolan1,2, XIN Jiaying3*, WANG Xiaojie1,2
1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
2(Key Laboratory of Corn Deep Proessing Theory and Techology, Qiqihar University, Qiqihar 161006, China)
3(Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)
下载:  HTML   PDF (8435KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 利用液相色谱-质谱联用技术对好食脉孢霉(Neurospora sitophila)固态发酵生产的类胡萝卜素进行初步鉴定,研究了类胡萝卜素粗提物的抗氧化活性和稳定性。N.sitophila来源的类胡萝卜素的主要成分之一为β-胡萝卜素;当质量浓度为6 μg/mL时,类胡萝卜素的DPPH自由基清除率显著高于α-生育酚、丁基羟基茴香醚(butyl hydroxylanisole, BHA)和β-胡萝卜素(P<0.05),羟自由基清除率显著高于α-生育酚、BHA、特丁基对苯二酚(tert-butyl hydroquinone, TBHQ)和β-胡萝卜素(P<0.05),总还原力显著高于α-生育酚和β-胡萝卜素(P<0.05);类胡萝卜素在避光、低温及不含K+、Na+、Mg2+、Ca2+、Ba2+、Cu2+、Fe3+的条件下较稳定。研究结果表明好食脉孢霉类胡萝卜素具有较强的抗氧化活性,具有开发为天然抗氧化剂的巨大潜力。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
邓永平
车鑫
艾瑞波
刘晓兰
辛嘉英
王晓杰
关键词:  好食脉孢霉  类胡萝卜素  液相色谱-质谱技术  抗氧化活性    
Abstract: A liquid chromatography-mass spectrometry was developed for preliminary identification of carotenoids produced by Neurospora sitophila through solid-state fermentation, then antioxidant activity and stability of carotenoids were investigated. One of the main components of carotenoids from N. sitophila was β-carotene. When the carotenoid concentration was 6 μg/mL, the DPPH· clearance rate of carotenoids was significantly higher than that of α-tocopherol, butyl hydroxylanisole(BHA) and β-carotene (P<0.05);the ·OH clearance rate was significantly higher than that of α-tocopherol, BHA, tert-butyl hydroquinone(TBHQ) and β-carotene (P<0.05); the total reduction capacity of carotenoids was significantly higher than that of α-tocopherol and β-carotene (P<0.05). Carotenoids were relatively stable under the conditions of avoiding light, low temperature and free of some ions such as K+, Na+, Mg2+, Ca2+, Ba2+, Cu2+ and Fe3+. The above results showed that carotenoids from N. sitophila have excellent antioxidant activities, indicating great potential as natural antioxidants.
Key words:  Neurospora Sitophila    carotenoids    liquid chromatography-mass spectrometry technology    antioxidant activity
收稿日期:  2020-07-15      修回日期:  2020-09-10           出版日期:  2021-02-25      发布日期:  2021-03-16      期的出版日期:  2021-02-25
基金资助: 黑龙江省省属高等学校基本科研业务费科研项目“粮头食尾”专项(LTSW201740);黑龙江省省属高等学校基本科研业务费科研项目校地合作项目(135409507);黑龙江省自然科学基金项目(LH2020C063)
作者简介:  博士,教授(辛嘉英教授为通讯作者,E-mail:xinjiayingvip@163.com)
引用本文:    
邓永平,车鑫,艾瑞波,等. 好食脉孢霉发酵产类胡萝卜素的鉴定、抗氧化性及稳定性研究[J]. 食品与发酵工业, 2021, 47(4): 15-20.
DENG Yongping,CHE Xin,AI Ruibo,et al. Identification, antioxidant and stability of carotenoids from a GRAS fungus Neurospora sitophila[J]. Food and Fermentation Industries, 2021, 47(4): 15-20.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025071  或          http://sf1970.cnif.cn/CN/Y2021/V47/I4/15
[1] RODRIGUEZ A, DELIA B.Update on natural food pigments-A mini-review on carotenoids, anthocyanins, and betalains[J].Food Research International, 2019, 124:200-205.
[2] YABUZAKI J.Carotenoids database:Structures, chemical fingerprints and distribution among organisms[J].Database (Oxford), 2017(1):1-11.
[3] MALDONADE I R, RODRIGUEZ-AMAYA D B, SCAMPARINI A R P.Carotenoids of yeasts isolated from the Brazilian ecosystem[J].Food Chemistry, 2008, 107(1):145-150.
[4] MIYAWAKI H, TAKAHASHI J, TSUKAHARA H, et al.Effects of astaxanthin on human blood rheology[J].Journal of Clinical Biochemistry & Nutrition, 2008, 43(2):69-74.
[5] MUSSAGY C U, WINTERBURN J, SANTOS-EBINUMA V C.Production and extraction of carotenoids produced by microorganisms[J].Applied Microbiology and Biotechnology, 2019, 103(3):1 095-1 114.
[6] POLIAK P, SˇKORNˇA P, KLEIN E, et al.Thermodynamics of radical scavenging of symmetric carotenoids and their charged species[J].Food Chemistry, 2018, 268:542-549.
[7] ACHIR N, DHUIQUE-MAYER C, HADJAL T, et al.Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile[J].Innovative Food Science and Emerging Technologies, 2016, 33:397-404.
[8] 邓永平, 艾瑞波, 刘晓兰, 等.GRAS真菌好食脉孢霉固态发酵醋糟产类胡萝卜素的优化[J].饲料工业, 2018, 39(18):43-47.
DENG Y P, AI R B, LIU X L, et al.Optimization of carotenoids production by a GRAS fungus Neurospora sitophila through solid state fermentation[J].Feed industry, 2018, 39(18):43-47.
[9] SAINI R K, NILE S H, PARK S W.Carotenoids from fruits and vegetables:Chemistry, analysis, occurrence, bioavailability and biological activities[J].Food Research International, 2015, 76(3):735-750.
[10] 盛冉, 孙志高, 张震, 等.鲁氏不动杆菌Acinetobacter lwoffii UL产类胡萝卜素的纯化与鉴定及其抗氧化活性检测[J].食品与发酵工业, 2019, 45(3):95-102.
SHENG R, SUN Z G, ZHANG Z, et al.Purification and identification of carotenoids from Acinetobacter lwoffii UL and their antioxidant activities[J].Food and Fermentation Industries, 2019, 45(3):95-102.
[11] ZHANG B, DENG Z, TANG Y, et al.Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities[J].Food Chemistry, 2014, 161(15):296-304.
[12] KARMOWSKI J, ENKE K, KILLENBERG M, et al.Interactions between lipophilic antioxidants measured by photochemiluminescence assay and α-tocopherol equivalent antioxidant capacity assay as well as the influence of matrix compounds on the lipophilic antioxidant capacity[J].LWT, 2015, 64(2):817-823.
[13] LIU D, SHI J, COLINA I A, et al.The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical[J].LWT-Food Science and Technology, 2008, 41(7):1 344-1 349.
[14] HENGST C, WERNER S, MüLLER L, et al.Determination of the antioxidant capacity:Influence of the sample concentration on the measured values[J].European Food Research and Technology, 2009, 230(2):249-254.
[15] 王瑞琪, 陈钢, 阙发秀, 等.响应面法优化粗糙脉孢菌番茄红素的皂化提取工艺及其抗氧化活性[J].食品工业科技, 2020, 41(11):207-213;220.
WANG R Q, CHEN G, QUE F X, et al.Optimization of saponification extraction process of lycopene from Neurospora crassa by response surface methodology and its antioxidant activities[J].Science and Technology of Food Industry, 2020, 41(11):207-213;220.
[16] NGAMWONGLUMLERT L, DEVAHASTIN S.Carotenoids[J].Encyclopedia of Food Chemistry, 2019, 1:40-52.
[17] 韩永斌, 刘桂玲, 陈德明, 等.光合细菌类胡萝卜素的稳定性研究[J].食品科学, 2009, 30(3):43-46.
HAN Y B, LIU G L, CHEN D M, et al.Study on stability of carotenoids from photosynthetic bacteria[J].Food Science, 2009, 30(3):43-46.
[18] ZEPKA L Q, MERCADANTE A Z.Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice[J].Food Chemistry, 2009, 117(1):28-34.
[19] 罗昌荣, 赵震毅, 刘涵刚, 等.β-胡萝卜素裂解温度对其裂解产物的影响[J].无锡轻工大学学报, 2003, 22(3):67-75.
LUO C R, ZHAO Z Y, LIU H G, et al.Effect of pyrolytic temperature of β-carotene on the pyrolytic products[J].Journal of WUXI University of Light Industry, 2003, 22(3):67-75.
[20] 邵金华, 黄光文, 朱智勇, 等.柚皮中类胡萝卜素的提取及其稳定性的研究[J].食品工业科技, 2014, 35(2):281-285.
SHAO J H, HUANG G W, ZHU Z Y, et al.Study on the extraction and stability of carotenoid in pomelo peel[J].Science and Technology of Food Industry, 2014, 35(2):281-285.
[21] 高燕燕, 黄磊.蛹虫草所产类胡萝卜素的稳定性研究[J].食品工业科技, 2013,34(21):278-280.
GAO Y Y, HUANG L.Study on the stabilities of carotenoid of Cordyceps militaris[J].Science and Technology of Food Industry, 2013,34(21):278-280.
[22] CHEN Y S, XIE B J, YANG J F, et al.Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp.B7740 and its stability in the presence of iron in model gastric conditions[J].Food Chemistry, 2018, 2 401:204-211.
[23] GAO Y, KISPERT L D.Reaction of carotenoids and ferric chloride:Equilibria, isomerization, and products[J].Journal of Physical Chemistry B, 2003, 107(22):5 333-5 338.
[1] 冯艳钰, 臧延青. 三种小麦麸皮总黄酮的体外抗氧化活性[J]. 食品与发酵工业, 2021, 47(9): 16-24.
[2] 牛娜娜, 沙如意, 杨陈铭, 王珍珍, 茹语婷, 戴静, 韩洪庚, 张黎明, 毛建卫. 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021, 47(8): 67-75.
[3] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[4] 顾欣, 高涛, 刘梦雅, 丛之慧, 张诚雅, 肖乐艳, 李迪, 胡景涛. 梁平柚柚皮多糖的提取、结构解析及抗氧化能力研究[J]. 食品与发酵工业, 2021, 47(7): 137-145.
[5] 张耀, 张露, 刘俊, 涂宗财. 青鱼肉活性肽的制备及其抗肿瘤活性研究[J]. 食品与发酵工业, 2021, 47(5): 35-42.
[6] 匡文玲, 李佳, 韩林, 蒋永波, 邱玲岚, 汪开拓, 王敏. 柠檬果汁主要水溶性成分分析及对高脂诱导L-02肝细胞氧化损伤影响的研究[J]. 食品与发酵工业, 2021, 47(5): 43-47.
[7] 陆娟, 谢东雪, 贺柳洋, 王月, 郑志艳. 洋甘菊多糖的分离纯化、性质结构及抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(3): 72-78.
[8] 谢三都, 陈惠卿, 庄培荣, 洪家榕, 游利杰. 冲泡型灵芝白茶的制备及其茶汤的抗氧化活性[J]. 食品与发酵工业, 2021, 47(3): 135-142.
[9] 彭松林, 潘成磊, 康梦瑶, 李懿璇, 赵紫悦, 郑仁兵, 尚永彪. 卤烤鸭中类黑精的提取及其抗氧化活性与化学稳定性研究[J]. 食品与发酵工业, 2021, 47(2): 22-29.
[10] 江飞凤, 谭晓辉, 胡鹏刚, 潘雪梅, 闫锦. 超声-微波协同提取柚子皮多糖工艺优化及单糖组成、结构和抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(2): 196-204.
[11] 董艺凝, 李煜, 黄开军, 贾胜, 宋之文. 富含黄酮低度滁菊浸泡酒研制及品质分析[J]. 食品与发酵工业, 2021, 47(2): 220-225.
[12] 成柯, 闫俊, 严晓雪, 袁方. 湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价[J]. 食品与发酵工业, 2020, 46(9): 146-151.
[13] 鲍诗晗, 李诗雯, 何玉英, 李佳琪, 王家琪, 兰天, 孙翔宇, 马婷婷. 烹饪方式对胡萝卜感官品质及营养素含量的影响[J]. 食品与发酵工业, 2020, 46(8): 149-156.
[14] 朱秀灵, 叶精勤, 盛伊健, 孔雯瑾, 陈廷然, 傅锡鹏, 戴清源. 体外模拟消化对苹果多酚及其抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(8): 63-71.
[15] 刘慧菊, 韩丽娟, 乔杨波, 王树林, 焦迎春, 叶英. 不同微生物液态发酵对蚕豆蛋白营养价值及功能特性的影响[J]. 食品与发酵工业, 2020, 46(4): 65-71.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn