红曲黄色素的稳定性及提高光稳定性方法研究  

Study of Stability of Monascus Yellow Pigment and Methods for Enhancing its Photostabiliy

作　　者：杨玲[1] 江丹[1] 周波[1] 朱明军[1] 梁世中[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《现代食品科技》2008年第11期1124-1127,共4页Modern Food Science and Technology

摘　　要：本文对自行发酵制备的红曲黄色素的稳定性进行了较系统的研究,该色素在酸性条件下色泽鲜艳,耐热性相对较好。并对红曲黄色素的光稳定性及其提高方法进行了初步的探讨,0.03%的茶多酚对提高红曲黄色素的光稳定性作用显著,通过正交试验得出混合使用茶多酚、抗坏血酸和柠檬酸,对茶多酚的护色作用影响不大,所以使用茶多酚作为护色剂时,可以应用在含抗坏血酸、柠檬酸的食品中。In this paper, the stability of Monascus yellow pigment prepared in our lab were investigated. Results showed that Monascus yellow pigment had high thermostability and bright color in acidic conditions. Single factor experiment and orthogonal experiment showed that, adding 0.03% tea polyphenols can improve its photostability effectively, while using the mixture of ascorbic acid and citric acid showed little impact on color-protection effect of tea polyphenols. So tea polyphenols can be used as a photostabilizer in food containing ascorbic acid and citric acid.

关 键 词：红曲黄色素 紫外光 稳定性 光稳定性提高 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]