红曲色素的研究及应用新进展  

The new research and application progress of Monascus pigments

作　　者：王金字[1] 董文宾[1] 杨春红[2] 李娜[1] 杨津[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021 [2]陕西省生产力促进中心,西安710054

出　　处：《食品科技》2010年第1期245-248,共4页Food Science and Technology

基　　金：陕西省教育厅科技项目

摘　　要：红曲色素是我国传统的由红曲霉发酵生产的天然食用色素,具有"天然、营养、多功能"等多重优点,故其作为添加剂在食品特别是肉品工业中有很好的应用前景。较全面地介绍了红曲色素的组成及性质,并对红曲色素的生物合成途径及其在食品行业中的应用进行综述。Monascus pigments are natural, nutritious and multiple-function and the like, which are traditionally fermented by Monascus in China. As a kind of food additive, they have been widely used in food industry especially in meat production. In this paper, the components and properties of Monascus pigments were introduced. In addition, the biological synthetic mechanism and the adoption of Monascus pigments in food industry were interviewed.

关 键 词：红曲 红曲色素 生物合成 

分 类 号：TS202.3[轻工技术与工程—食品科学]