Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y
Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y
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链霉菌产生的新型蓝色色素的纯化、鉴定和特性。
DOI：
10.1016/j.foodchem.2019.125600
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Li Xiuting
中科院分区：
文献类型：
--
作者：
Zhu Yunping;Shang Xiaoya;Yang Li;Zheng Shenglan;Liu Kaifeng;Li Xiuting
A novel blue pigment was first isolated fromStreptomycessp.A1013Y. The purified component was identified as 4,8,13-trihydroxy-6,11-dione-trihydrogranaticins A (TDTA). Its physical properties were found to be: Molecular weight 462 Da; Color value, E0.1%1cm580 nm = 80; Solubility, it dissolved in organic solvents. In addition, the color of TDTA changed with pH but was found to be relatively stable between 20 and 100 °C, from pH 3 to pH 11, and under UV-light or darkness. TDTA’s functional properties was as follows: TDTA showed excellent free radical scavenging properties, IC5041.04 µg/mL and 13.75 µg/mL using 2, 20-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-n-(3, 2-ethyl-benzothiazole-6-sulfonic acid) ammonium salt (ABTS) respectively. TDTA might be a promising source of natural pigment and bioactive compound used as additive in food industry.
