红曲黄色素的分离纯化与表征  

The separation and purification of monascus yellow pigment and characterization

作　　者：杨强[1,2] 郎天丹 岳建明[1] 程雷 张婵[1,2] 王成涛[1,2] 

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]食品质量与安全北京实验室,北京100048

出　　处：《食品工业科技》2015年第16期308-312,323,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金项目(31401669;31301411);北京市科技计划项目;北京市属高等学校食品科学创新团队项目(IDHT20130506)

摘　　要：采用硅胶柱层析法对菌体内醇溶性红曲黄色素进行分离、纯化,并对纯化后的红曲黄色素结构及纯度进行液相质谱鉴定表征,得到柱层析最佳洗脱条件:洗脱剂配比正己烷∶乙酸乙酯(v/v)=1∶8,上样量1.5 m L,洗脱流速50 m L/h。分离纯化所得的红曲色素经液相质谱检测含红斑胺素、红曲素、红斑素三种色素组分,采用相对定量法对分离所得的红曲黄色素组分进行纯度表征,结果显示其纯化保存率达85%。Silica gel column chromatography was used to separate monascus yellow pigment in mycelia,and the structure and purity of monascus yellow pigment were identified by HPLC-MS. The separation conditions were researched and determined. The best separation conditions were as follows ：the mixture of n-hexane and ethylacetate（volume ratio of 1：8）,the best sample was 1.5 mL,the best elution agents velocity was 50 mL/h. Rubropunctamine,Rubropunctatin and Monascine were detected by HPLC-MS after separation of the sample. The relative quantitative method was used to verify the yellow pigment component of purified amounted to 85%.

关 键 词：红曲黄色素 硅胶柱层析 分离纯化 液相质谱 

分 类 号：TS202.3[轻工技术与工程—食品科学]