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)
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.
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.
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