藻蓝蛋白的纯化及功能饮料开发.pdf

第 39 卷 第 6 期 河 南 科 技 学 院 学 报 年 月 2011 12 Vol. 39 No. 6 Journal of Henan Institute of Science and Technology Dec. 2011 doi:10.3969/j.issn.1008-7516.2011.06.006 藻蓝蛋白的纯化及功能饮料开发 胡梁斌,王淼焱,李红波,夏松 （河南科技学院,河南新乡453003） 摘要：螺旋藻中的藻蓝蛋白由于存在重金属和微囊藻毒素污染风险,使其相关产品的安全性受到考验.通过对 螺旋藻藻蓝蛋白提取过程进行改进,采用双水相萃取和等电点沉淀对藻蓝蛋白进行分离纯化,最终获得的藻蓝 蛋白中重金属Cd 的质量浓度从2 μg/mL 减少到0.002 3 μg/mL,藻毒素（MC- RR 和MC- LR）的质量浓度则都从 3.5 μg/mL 降到检测限以下,其安全性可以得到保障.最终提取的藻蓝蛋白以苏打水作为介质稀释到 100 μg/mL, 制成藻蓝蛋白饮料,可以缓解螺旋藻的腥味,感官综合评价良好. 关键词：藻蓝蛋白;镉;藻毒素;饮料 + 中图分类号：TS201.2 1 文献标志码： 文章编号：1008- 7516（2011）06- 0019- 0 A 4 Phycocyanin purification and its development as functional beverage Hu Liangbin,Wang Miaoyan,Li Hongbo,Xia Song （Henan Institute of Science and Technology,Xinxiang 453003,China） Abstract:The potential risk of Spirulina by heavy metal or microcystins pollution has led to considerable concerns for the safey of phycocyanin products.The extraction of phycocyanin was improved by aqueous two-phase extraction and isoelectric precipitation in this study.Consequently the heavy metal content of phycocyanin isolation decreased to 0.002 3 μg/mL form 2 μg/mL and microcystins （MC-LR and MC-RR ） content decreased to non-detectable level by HPLC from 3.5 μg/mL,which indicated the phycocyanin had been purified to safety grade.The final phycocyanin extract was diluted to 100 μg/mL with soda water as a phycocyanin beverage,and the results of sensory evaluation revealed the beverage could b