摘要：本文以栀子果实为原料，对栀子黄色素提取和栀子蓝色素发酵的最佳工艺进行了研究并在此基础上对发酵液稳定性进行了研究。通过单因素实验与正交试验研究了栀子黄色素的最佳提取工艺。再通过单因素实验分别研究栀子黄添加量、装液量、碳源浓度、氮源浓度以及不同接种量和发酵时间因素对栀子蓝色素的影响，设计三因素三水平的正交试验得出栀子蓝最佳发酵工艺。利用此工艺进行发酵，对发酵液进行pH、温度和光照条件三个方面进行稳定性实验。最后得出：栀子黄色素最佳提取工艺：乙醇浓度60％，提取温度60℃，提取时间30min。栀子蓝色素最佳发酵工艺：装液量为100mL，接种量为4%，发酵时间120h。在不同pH和温度条件下，栀子蓝色素具有良好的稳定性，但室外自然光对栀子蓝色素有一定的影响。

关键词：栀子黄色素；栀子蓝色素；最佳工艺；优化条件；稳定性

Study on Fermentation Technology and Stability of Gardenia Blue Pigment

Abstract： This paper studied the optimum technology of gardenia yellow pigment extraction and gardenia blue pigment fermentation with the fruit of gardenia as the raw material. Based on this, the stability of the fermentation broth was studied. Single factor experiments were used to study the effects of extraction time, extraction temperature, ethanol concentration and ratio of solid to liquid on gardenia yellow pigment, and orthogonal experiments with three factors and three levels were designed. Then the single factor experiments were conducted to study the effects of the addition of Radix Angelicae Yellow, liquid loading, carbon source concentration, nitrogen source concentration, different inoculum size and fermentation time on the blue pigment of gardenia, and the orthogonal design of three factors and three levels was designed. The optimum fermentation conditions of gardenia blue pigment were used for fermentation, and the stability experiments were carried out on the fermentation broth in three aspects of pH, temperature and light conditions. The optimum extraction conditions of gardenia yellow pigment were as follows: ethanol concentration 60%, extraction temperature 60 °C, extraction time 30 min. The optimal fermentation conditions of gardenia blue pigment were as follows: liquid volume 100 mL, inoculum volume 4%, and fermentation time 120 h. At different pH and temperature conditions, gardenia blue pigment has good stability, but outdoor natural light has a certain influence on gardenia blue pigment.

KeyWords：Gardenia yellow pigment；Gardenia blue pigment； Preparation Process；Optimal conditions；stability

目录

1前言 1

1.1栀子蓝色素概述 1

1.1.1栀子 1

1.1.2栀子黄色素 1

1.1.3栀子蓝色素 1

1.2国内外研究现状 2

1.2.1国内研究现状 3

1.2.2国外研究现状 3

1.3提取工艺研究 4

1.3.1栀子黄色素提取工艺 4

1.3.2栀子黄色素含量测定 5

1.3.3栀子蓝色素提取工艺 5

1.4研究目的和意义 5

1.4.1研究目的 5

1.4.2研究意义 6

2实验材料与方法 6

2.1实验材料 6

2.1.1菌种 6

2.1.2主要材料与试剂 6

2.1.3主要仪器和设备 6

2.1.4培养基 7

2.2试验方法 7

2.2.1斜面培养基制备 8

2.2.2菌种制备 8

2.2.3最大吸收峰的测定 8

2.2.4提取栀子黄色素 9

2.2.5栀子黄发酵转化生成栀子蓝色素 10

2.2.6栀子蓝色素稳定性的研究 12

3结果与分析 12

3.1菌种培养结果 12

3.2光谱学特性测定 13

3.3栀子黄色素提取条件的研究 14

3.4栀子蓝色素发酵条件的研究 18

3.5栀子蓝色素稳定性研究 24

3.5.1pH值对栀子蓝色素稳定性的影响 24

3.5.2热稳定性实验 25

3.5.3光照稳定性实验 26

4结论与展望 27

4.1结论 27