红曲红色素光稳定性测定方法探讨  

Photostability Discussion on Method of Determination of Monascus Pigments Powder

作　　者：王红娟[1] 连喜军[1] 郭坤亮[1] 王昌禄[1] 刘秀[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《食品科学》2005年第1期201-204,共4页Food Science

摘　　要：对市售红曲红色素粉进行了分离,得到红色色素、桔红色色素和黄色色素,其最大吸收波长分别为490±5nm,374±5nm/490±5nm,367±5nm。在固定光源、固定照射距离的条件下对红色色素的光稳定性进行了测定,确定出了最适合的初始光照色素浓度为0.01%(吸光度为1.089),最适合的色素液厚度为4.5mm,光照1h红色素的保存率为35%。The red, orange and yellow pigments were obtained by separating monascus pigments powder, their maximum absorbance were 490±5nm(red pigments), 374±5nm/490±5nm (orange pigments) and 367±5nm (yellow pigments). The optimum original concentrations and thickness of red pigments solutions for shining were established by determining the fading of red pigment solutions in the conditions of fixed light source and irradiating distance. They were 0.01%(absorption 1.089) and 4.5mm. The percent of residue of red pigment in this condition for 1h was 35%.

关 键 词：红曲红色素 褪色 测定方法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]