黑孢块菌产红色素理化性质的研究  

Study on the Physical and Chemical Properties of the Red Pigment Generated by the Tuber Melanosporum Vittad

作　　者：曾宇[1] 沈迪[1] 屠言贝[1] 张钰英[1] 田永强[1,2] 王刚[3] 

机构地区：[1]四川大学化学工程学院制药与生物工程系,四川成都610065 [2]四川大学轻纺与食品学院生物质与皮革工程系,四川成都610065 [3]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《食品与发酵科技》2012年第4期75-77,81,共4页Food and Fermentation Science & Technology

摘　　要：用组织分离方法培养获得黑孢块菌菌丝体后,对其所产红色素的理化性质及稳定性进行了初步研究。结果表明,此红色素易溶于正丁醇;最大吸收峰在526nm;温度和光对其影响较小;各种金属离子对其稳定性影响明显;氧化、还原剂对其影响较大;食品添加剂(特别是酸性添加剂)对其影响非常大。Mycelium of Tuber melanosporum had been get by method of section isolation. The physicochemical prop-erties of red pigment and its stability were studied. The results showed that the red pigment was soluble in butyl al-cohol; its maximum absorption peak was at 526nm. Light and temperature had little influence on it. Metallic ions had apparent effect on stability of red pigment. Oxidant and reducing agent had big influence on it. Food additives （par-ticularly acidic additives） had very obvious influence on stability of red pigment.

关 键 词：黑孢块菌 色素 理化性质 

分 类 号：TS202[轻工技术与工程—食品科学]