红曲色素的色调及发酵工艺条件对色调的影响  

Color Shade of Monascus Pigments and the Effects of Red Rice Fermentation Conditions on the Color Shade

作　　者：许赣荣[1] 顾玉梅[1] 吴苗叶[1] 穆晓清[1] 

机构地区：[1]江南大学生物工程学院,无锡214036

出　　处：《食品与发酵工业》2002年第7期10-14,共5页Food and Fermentation Industries

摘　　要：用扫描式分光光度计对 3种纯红曲色素及板层析分离的色素进行分析 ,得出了其特征性吸收峰及对应波长。安卡红曲黄素 (黄色 ) ,红曲玉红素 (橙色 )分别在 388nm ,464nm ,而红斑玉红胺 (紫色 )在 51 6nm和 41 8nm 2处有吸收峰。复合色素的主吸收峰在 490～ 50 0nm处。此外 ,板层析上还有深黄和米黄等色素。红曲米的色调取决于多种色素的相对比例。红曲米的发酵工艺条件对色素的相对比例具有重要的影响。锌离子对红曲霉产色素具有促进作用。培养过程中添加醋酸不利红曲霉产生橙色素 ,而有利黄色素的产生。The absorbance peaks and their corresponding wavelengths of several kinds of pure pigments purified from Monascus pigments were determined with a scanning spectrophotometer The wavelengths corresponding to the absorbance peaks for ankaflavin, monascorubrin are located in 388?nm,464?nm and monascorubramine has two absorbance peaks with their corresponding wave lengths being 516?nm and 418?nm Complex pigment has its absorbance peak at 490～500?nm In addition to these pigments,another two yellow pigments are found in TLC The color shade of red rice is determined by the ratio of various pigments,and the ratio of the various pigments is affected greatly by red rice fermenttion conditions It was found Zn 2+ positively stimulates the pigment production and addition of acctic acid to the culture inhibited orange pigment production and favors the yellow pigment production

关 键 词：红曲色素 色调 发酵工艺条件 红曲米 测定 

分 类 号：TS261[轻工技术与工程—发酵工程]