科学技术与应用

雨生红球藻与巴斯德毕赤酵母来源虾青素的鉴别对比研究及安全性评估

赵 然

云南博欣生物科技股份有限公司

李 梅

云南博欣生物科技股份有限公司

仲 林强

云南博欣生物科技股份有限公司

李 玲

云南博欣生物科技股份有限公司

DOI: https://doi.org/10.59429/kxjsyy.v2i5.12016

Keywords: 雨生红球藻；巴斯德毕赤酵母；虾青素鉴别；安全性

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Abstract

目的：探讨雨生红球藻与巴斯德毕赤酵母来源虾青素的鉴别方法不同来源虾青素的安全性的评估。方法：将 雨生红球藻来源（HP-AO）巴斯德毕赤酵母来源（KP-AO）及二者混合（HP-AO:KP-AO=7:3）虾青素油样品进行 成分分析，做不同来源虾青素含量稳定性试验及根据法规进行安全性评估。其中包括水溶性、光学显微镜 200 倍 观察、虾青素含量、叶绿素含量、薄层色谱分析、虾青素含量稳定性试验。结果：检测结果显示 HP-AO 几乎不溶 于水 KP-AO 及二者混合样品部分溶于水。HP-AO、KP-AO 及混合样品初始总虾青素含量分别为 10.28%、10.91%、 10.38% 叶绿素含量分别为 0.79%、0.00%、0.49% 薄层色谱斑点 Rf 分别为 0.93、0.90、0.93 及 0.90。结论：HP-AO 与 KP-AO 水溶性具有显著差异。HP-AO 中游离虾青素占比显著低于 KP-AO 及混合样品。KP-AO 中未检出叶绿素。 国内外法律法规要求雨生红球藻来源虾青素准用于食品（婴幼儿除外）而巴斯德毕赤酵母来源虾青素作为转基因产 物仅限饲料及工业使用。

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