红曲色素的光褪色研究进展  

Progress of Monascus Pigment Photobleaching Research

作　　者：刘立增[1] 吴常燕[2] 张凯[2] 韩鸿鹍 连喜军[2] 

机构地区：[1]天津商业大学理学院,天津300134 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2013年第16期117-121,共5页Food Research and Development

基　　金：国家自然科学基金项目(31271935)

摘　　要：红曲色素是我国特有的一种传统发酵产品,它主要用于食品工业的着色剂。然而在红曲色素的应用中存在光照褪色问题,在一定程度上限制了红曲色素产业的发展。对红曲色素光褪色问题的研究进展进行了综述,重点介绍了回生淀粉晶体对红曲红色素的护色机理,指出回生淀粉晶体"镶嵌"色素可能是解决红曲色素光褪色问题的有效途径。As a colorant in food industry, monascus pigment is a traditional fermentation product in China. However, there is a problem of photobleaching for monascus pigment, which hinders the development of the monascus pigment industry to a certain extent. Research progress of the photobleaching of monascus pigment was reviewed, and the color protection mechanism of retrograded starch crystal for monascus pigment wasemphatically introduced. It was pointed out that the retrograded starch crystal mosaic pigment may be the effective way to solve the problem of photobleaching for Monascus pigment.

关 键 词：红曲色素 光褪色 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]