马铃薯淀粉对红曲红色素的吸附及光褪色与热稳定性研究  

Photobleaching and thermostability studies on monascus red pigment absorbed by potato starch

作　　者：刘立增[1] 董世瑞[2] 连喜军[2] 王岩岩[1] 吕俊营 

机构地区：[1]天津商业大学理学院化学系,天津300134 [2]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《食品工业科技》2015年第6期82-85,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271935)

摘　　要：对红曲红色素吸附于马铃薯淀粉颗粒的形貌、红色素光褪色、热稳定性进行了研究。紫外吸收实验表明,淀粉对红曲红色素有极强的吸附作用。光学显微镜实验结果表明:在淀粉表面发生了对红色素的吸附作用,且表层吸附的红色素未对淀粉球晶的黑十字消光产生明显的影响。落射荧光显微镜研究结果表明,对吸附混合物6个月自然光照射后,红色素发生了明显的光褪色。100℃的蒸制温度对淀粉吸附的红曲红色素结构破坏比较小。The shape,the photobleaching ,and the thermo-stability of red monascus pigment absorbed by potato starch were investigated. The strong absorption effect of potato starch on monascus pigment was confirmed by the changes of absorbance value. The optical microscopy experimental results indicated that the red monascus pigment were embed on the surface of potato starch granules,and the typical polarization cross of starch was not obviously changed by the red monascus pigment layer. Under illuminated by the sunlight,6 months,the great changes of photoluminescence intensity were caused by the photobleaching of red monascus pigment. Under steamed at 100℃,only small amounts of red pigments were decomposed.

关 键 词：马铃薯淀粉 红曲色素 吸附作用 光褪色 热稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]