红曲色素生物活性研究进展  

BIOLOGICAL ACTIVITIES OF MONASCUS PIGMENTS: A REVIEW

作　　者：苏东晓[1,2] 张瑞芬[3] 张名位[1,3] 李利[1,2] 陈莎[1,2] SU Dongxiao ZHANG Ruifen ZHANG Ming-wei LI Li CHEN Sha(Department of Food Science and Engineering, College of Life Science, Yangtze University, Jingzhou 434025, China Sericultural ＆ Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China Research and Development Center of Special Food of Jingchu, Yangtze University, Jingzhou 434020, China)

机构地区：[1]长江大学生命科学学院食品科学与工程系,湖北荆州434025 [2]长江大学荆楚特色食品研发中心,湖北荆州434020 [3]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《河南工业大学学报（自然科学版）》2017年第2期129-135,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学青年基金项目(31501453);长江大学青年科研支持计划基金项目(2015CQN62);荆楚特色食品研发中心开放基金项目(2015JSF01)

摘　　要：红曲色素是红曲霉菌生长过程中产生的次级代谢产物,是由红、橙和黄等多种色素组成的混合物。红曲色素属于天然食用色素,作为添加剂在食品工业中使用广泛。随着市场需求细化,人们对红曲色素生物活性和安全性的认识逐步加深,红曲色素面临新的挑战和发展机遇。综述了红曲红、橙和黄色素的组成结构及其对光、热和pH的稳定性,着重介绍了不同颜色色素降血脂和抗癌等生物活性,并探讨了红曲色素研究的发展方向。Monascus pigments are secondary metabolites of monascus fungus breeding, and are a mixture consisting of red, orange and yellow pigments. Monascus pigments belong to the natural edible pigments, and are widely used in the food industry as food additives. With the continuous refinement of market demand and the gradually deepened understanding of the biological activities and safety of Monascus pigment, the pigment is confronted with new challenge and development opportunity. In this review, the components of red, orange and yellow Monascus pigment and their stability with light, temperature and pH value were introduced, and the hypolipidemic and anticancer activities of different color pigments were emphatically introduced. In addition, the research development of Monascus pigments was discussed.

关 键 词：红曲 红曲色素 降血脂 抗癌 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]