红曲色素组分及调控研究进展  

Research Progress on Composition and Regulation of Monascus Pigment

作　　者：胡川[1] 杨建[1] 陈瑶[1] 王伟平[1] 张华山[1] 

机构地区：[1]湖北工业大学轻工学部,发酵工程省部共建教育部重点实验室,武汉430064

出　　处：《中国调味品》2016年第2期143-146,共4页China Condiment

基　　金：国家自然科学基金项目(31101349);湖北省科技厅(20147ABA028)

摘　　要：红曲色素是由红曲霉经固态或液态发酵所产生的天然食用色素,是红曲霉的重要次级代谢产物之一,作为添加剂在食品特别是肉制品工业中有很好的应用前景。文章就红曲色素的组分及其分离纯化,红曲色素的生物合成途径,红曲色素主要调控方式的研究进行综述。Monascus pigments are natural edible pigments produced by solid-state /ermentation or liquid-state fermentation, one of the important secondary metabolites. As a kind of food additive, it can be used in lots of foodstuff especially in meat products. The components of Monascus pigments and their separation and purification, the biosynthetic pathway and different regulation methods of Monascus pigments are reviewed.

关 键 词：红曲色素 生物合成途径 调控方法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]