RSM法优化法夫酵母生物合成虾青素的金属离子条件(英文)

食品科学 ›› 2007, Vol. 28 ›› Issue (6): 222-226.

RSM法优化法夫酵母生物合成虾青素的金属离子条件(英文)

朱龙宝, 汤斌, 陶玉贵, 项驷文, 王申

安徽工程科技学院生物化学工程系；安徽工程科技学院生物化学工程系安徽芜湖241000；安徽芜湖241000；

出版日期:2007-06-15 发布日期:2011-12-31

Optimization of Metal Ions Conditions for Astaxanthin Production from Phaffia rhodozyma by Response Surface Methodology

ZHU Long-Bao, TANG Bin, TAO Yu-Gui, XIANG Si-Wen, WANG Shen

Department of Biochemical Engineering, Anhui University of Technology and Science, Wuhu 241000, China

Online:2007-06-15 Published:2011-12-31

摘要/Abstract

摘要： 为探讨金属离子对法夫酵母生物合成虾青素的影响,采用Plackett-Burman设计从八种金属离子中筛选出了对虾青素合成有显著影响的四种金属离子,即Zn2+、Cu2+、Mn2+、Fe3+。在此基础上采用最陡爬坡实验逼近最优区域,Box-Behnken设计对其浓度进行优化,结果表明:最佳离子浓度分别为1.45、1.94、1.3、0.89μmol/L,虾青素产量达6.89mg/L,较优化前提高了51%左右。

关键词: 虾青素, 法夫酵母, 金属离子, RSM

Abstract: The effects of metal ions on astaxanthin accumulation of Phaffia rhodozyma were investigated in the paper. Three types of experimental designs were used to optimize the metal ions conditions for astaxanthin production. The first Plackett- Burman experiment design was adopted to screen key factors from eight ions. The results indicated that Zn2+, Cu2+, Mn2+ and Fe3+ contribute to synthesize astaxanthin greatly. With this first design the most important factors were determined to be used in the second experimental strategy. The method of steepest ascent was applied in order to rapidly approach the optimum. Finally, the optimal concentrations of Zn2+, Cu2+, Mn2+ and Fe3+ are 1.45μmol/L, 1.94μmol/L, 1.3μmol/L and 0.89μmol/L respectively, optimized through Box-Behnken design and RSM. In optimum conditions, the yield of astaxanthin is about 6.89 mg/L, 51% higher than the production under the initial conditions.

Key words: astaxanthin, Phaffia rhodozyma, metal ions, RSM(response surface methodology)

朱龙宝, 汤斌, 陶玉贵, 项驷文, 王申. RSM法优化法夫酵母生物合成虾青素的金属离子条件(英文)[J]. 食品科学, 2007, 28(6): 222-226.

ZHU Long-Bao, TANG Bin, TAO Yu-Gui, XIANG Si-Wen, WANG Shen. Optimization of Metal Ions Conditions for Astaxanthin Production from Phaffia rhodozyma by Response Surface Methodology[J]. FOOD SCIENCE, 2007, 28(6): 222-226.

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