发酵法生产虾青素的研究进展_蔡俊.pdfVIP

358 2015, Vol.36, No.23 食品科学 ※专题论述 发酵法生产虾青素的研究进展 蔡 俊，游智能 （湖北工业大学发酵工程教育部重点实验室，工业发酵湖北省协同创新中心，湖北 武汉 430068 ） 摘  要：虾青素（astaxanthin ）是一种类胡萝卜素，具有很强的抗氧化活性，抗癌功能，显著的着色能力以及增强 免疫力等功能。本文介绍了虾青素的生物活性及其在食品、化妆品、保健品、水产养殖和医药等领域的应用，并着 重对虾青素的发酵法生产研究现状进行了综述，提出了虾青素未来的主要研究方向，以期为虾青素的研究开发和综 合利用提供理论依据。 关键词：虾青素；生物活性；发酵 Current Status of Fermentative Production of Astaxanthin CAI Jun, YOU Zhineng (Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China) Abstract: Astaxanthin is a carotenoid that has very strong antioxidant activity, anticancer function, significant coloring capacity and immunoenhancing activity. The biological activities of astaxanthin and its applications in food, cosmetics, health products, aquaculture, medicine and other fields are summarized in this review, with focus on the current status of fermentative production of astaxanthin. Moreover, the future directions of astaxanthin research are proposed. It is expected that this review can provide a theoretical basis for in-depth exploration and comprehensive utilization of astaxanthin. Key words: astaxanthin; biological activity; fermentation 中图分类号：TS209                     文献标志码：A 文章编号：1002-6630 （2015 ）23-0358-09 doi:10.7506/spkx1002-6630-201523064 虾青素（astaxanthin ）是一种类胡萝卜素，分子式 c O OH C ’ β β ’ H O ，摩尔质量596.86 g/mol ，全称3,3 -二羟基- ,