红曲甜米酒生产过程中红曲色素稳定性研究  

Study on stability of Monascus pigment in production process of red sweet rice wine

作　　者：李永波[1] 肖国学[1] 马媛[1] 

机构地区：[1]黔南民族师范学院生命科学与农学学院,贵州都匀558000

出　　处：《食品与机械》2016年第3期203-205,共3页Food and Machinery

基　　金：贵州省科技厅项目(编号:黔科合LH[2012]7427);黔南民族师范学院微生物学院级重点学科项目(编号:zdxk2011-09)

摘　　要：通过固态发酵的方法,制备红曲米,并从中提取出天然红曲色素。以色价为指标,研究光照、温度、受热时间及金属离子对红曲色素稳定性的影响。结果表明:光照条件对红曲色素稳定性影响的大小顺序为日光>紫外灯>避光处,其中,日光对红曲色素稳定性的影响最为明显;另外随着温度的升高,红曲色素的稳定性越来越差,加热时间越长,色价损失越大;金属离子中,Fe^(3+)对红曲色素的影响最大,而Cu^(2+)和Zn^(2+)影响不显著。Monascus-rice was prepared through solid-state fermenta tion, and red pigment was extracted in nature. Taking the color val- ue as the index, the effects were studied, including light, tempera- ture, heating time and metal ions on the stability of Monascus pigment. The results showed： The order of the lighting effect on the stability of Monascus pigment was： Light 〉 UV ~dark. The influ ence of light on the stability of Monascus pigment was the most obvi- ous; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal ions, the effect of Fe3＋ on Monascus pigment maximum, while Cue＋ and Znz＋ effects were not significant.

关 键 词：红曲色素 稳定性 吸光度 色价 

分 类 号：TS264.4[轻工技术与工程—发酵工程]