论文编号:SW038  论文字数:10851,页数:23

摘 要：虾青素,是一种从虾蟹外壳、牡蛎、鲑鱼及藻类、真菌中发现的一种酮式的非维生素A源的类胡萝卜素[1]，它广泛存在于生物界中，特别是虾、蟹、鱼和鸟类的羽毛中[2]。研究表明虾青素具有促进机体抗体产生，增强免疫力以及抗紫外线辐射及可作为着色剂等作用。本文以法夫酵母为原料，研究发酵过程中不同葡萄糖浓度及不同的葡萄糖添加时间同细胞干重，残糖含量，虾青素产量的关系，其中，细胞干重以干重法进行测定，残糖含量以DNS法进行测定，虾青素产量以DMSO法进行测定。本实验得到的结果在10-30g/l的葡萄糖浓度范围内，细胞干重和虾青素产量均随着葡萄糖浓度的增加而增加的，因此，长在30g/l葡萄糖浓度发酵液里的细胞干重和虾青素产量均是最高的。不论是细胞干重还是虾青素产量，在稳定期添加葡萄糖取得的效果均比在对数期添加的效果好。

关键词：红法夫酵母；虾青素；发酵过程

Analysis and research on fermentative production of astaxa
-nthin fermentation process

Abstract:Astaxanthin , also known as "shrimp Flavin," is a shell from the crabs, oysters, salmon and algae, fungi found in a keto form of non-vitamin A carotenoid sources , extensively exist in the biological world, particularly shrimp, crab, fish and in the birdfeathers.Research shows that astaxanthin can promote antibody production in the body, enhance immunity and resistance to ultraviolet radiation and the effect can be used as coloring agents. In this paper, Phaffia rhodozyma as raw material, fermentation and various different concentrations of glucose with glucose added time dry cell weight, residual sugar content, the relationship between astaxanthin production, which, cell dry weight to dry weight determination was carried out, residual Sugar content was determined by DNS method, astaxanthin yield of DMSO spectrometry. The experimental results obtained in the 10-30g / l glucose concentration range of dry cell weight and astaxanthin production, along with the glucose concentration increases, so long in the 30g / l glucose concentration in the cell broth dry weight and astaxanthin production were the highest. Dry cell weight, or whether astaxanthin production, the stability of the effect of adding glucose to obtain than in the number of the added effect is good
Keywords: Phaffia rhodozyma; astaxanthin; fermentation process

II
 
目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  虾青素的性质 1
 1.2  虾青素的来源和制备 1
 1.3  虾青素的应用 3
2. 实验部分 5
 2.1  实验材料 5
 2.2  实验方法 5
3. 结果与讨论 7
 3.1  发酵液的制备 7
 3.2  不同的葡萄糖浓度对细胞干重的影响 7
 3.3  不同葡萄糖浓度发酵液的残糖含量 9
 3.4  不同葡萄糖浓度发酵液的虾青素产量 11
 3.5  葡萄糖添加时间对细胞干重及残糖的影响 12
 3.6 添加时间对虾青素产量的影响 14
4．总结与展望 16
 4.1  总结 16
 4.2  展望 16
致谢 17
参考文献 18

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