使用踝节菌(Talaromyces atroroseus)在马铃薯葡萄糖液体培养基中进行静置培养发酵生产红色素,确定红色素光谱吸收特性,分析其在不同条件下的稳定性,并评价其体外抗氧化活性。结果表明,红色素在510 nm有最大光吸收,色价为363.2 U/g。该色素在50 ℃以下稳定,70 ℃时快速褪色;酸碱稳定性良好、耐可见光但对紫外光敏感,紫外光照射2.5 h后保留率仅58.4%;Fe3+、Cu2+、Al3+对红色素具有一定的褪色效应,Fe2+、Pb2+则具有增色效应,而其他金属离子对红色素无明显影响;红色素对氧化剂H2O2稳定,还原剂Na2SO3对色素表现增色效应。常用浓度的食品添加物(NaCl、葡萄糖、柠檬酸、苹果酸、苯甲酸)不影响红色素稳定性; 2 mg/mL红色素DPPH清除率、羟自由基清除率分别达71.32%和81.59%,是同浓度BHT的70.76%和82.73%,总还原力是同浓度BHT的70.76%。上述结果表明,Talaromyces atroroseus所产红色素有良好的稳定性和抗氧化活性,作为天然色素有潜在应用前景。
The filamentous fungus Talaromyces atroroseus was used to produce red pigments by static fermentation in potato dextrose water. Properties of the red pigments were measured and analyzed, including spectral absorption characteristics, stability and antioxidant activity. The results showed that the red pigment had the maximum absorption at 510 nm, with the color value reaching 363.2 U/g. The pigments were stable below 50 ℃, but rapidly faded at 70 ℃;the pigments had an excellent pH stability and resistant to visible light, but were sensitive to UV light, with the retention rate of 58.4% after 2.5 hours of UV irradiation. Fe3+、Cu2+、and Al3+ had certain fading effects on the pigments, and the color values of the pigments could be increased by Fe2+ and Pb2+ to some extent, while other metal ions had no significant impact. The pigments were resistant to H2O2, while Na2SO3 showed enhancements on the pigments. Common concentration of food additives (NaCl, glucose, citric acid, malic acid, benzoic acid) were compatible with the stabilities of the red pigments. At the concentration of 2 mg/mL,the scavenging abilities of red pigments against DPPH and hydroxyl radicals reached 71.32% and 81.59%, respectively, compared to 70.76% and 82.73% of those of BHT at the same concentration, and the total reducing power of the red pigments was 70.76% to that of BHT. The above results showed that the red pigments produced by T. atroroseus have excellent stabilities and antioxidant activities, indicating great potential as natural pigments.
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