天然及还原型红曲黄色素的差异与国家标准改进思考  

Comparison of natural and reduced Monascus yellow pigments and thoughts on improvement of national standard

作　　者：谭海玲[1] 黄涛 陈功 石侃 张薄博 许赣荣[4,5] 吴振强 TAN Hailing;HUANG Tao;CHEN Gong;SHI Kan;ZHANG Bobo;XU Ganrong;WU Zhenqiang(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;School of Environmental Ecology and Biological Engineering,Wuhan Institute of Technology,Wuhan 430205,China;College of Enology,Northwest A & F University,Yangling 712100,China;Key Laboratory of Carbohydrate Chemistry and Biotechnology,Ministry of Education(Jiangnan University),Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]武汉工程大学环境生态与生物工程学院,湖北武汉430205 [3]西北农林科技大学葡萄酒学院,陕西杨凌712100 [4]糖化学与生物技术教育部重点实验室(江南大学),江苏无锡214122 [5]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2019年第5期239-245,共7页Food and Fermentation Industries

基　　金：广东省省级科技计划项目(公益研究与能力建设专项)(2017B020207003);广东省教育部产学研结合项目(2013 B090600015);国家重点研发计划项目(2016YFD0400802);武汉工程大学校内科学基金研究项目(K201836)

摘　　要：红曲色素是由红曲霉代谢产生的天然色素,包括红曲黄色素、红曲橙色素和红曲红色素三大类,其中红曲红色素应用历史悠久,而红曲黄色素则是在国家标准GB 1886.66—2015发布后才被合法使用。针对红曲黄色素的多样性以及现行国家标准的局限性,该文对天然红曲黄色素的种类、分子结构、特征性吸收波长、稳定性、功能活性等进行了分析,并与还原型红曲黄色素进行比较,对红曲黄色素国家标准作修订思考,建议增加天然红曲黄色素的生产工艺、使用范围、感官要求、鉴别试验、理化指标以及检测方法等相关内容,使其生产与销售合法化。该成果有助于为食品行业提供新型安全的天然红曲色素产品,促进我国红曲色素产业的健康发展。Monascus pigments are a group of natural pigments produced by Monascus spp., including Monascus yellow, Monascus orange, and Monascus red pigments. Monascus red pigments have had a long history of application, but legally use of Monascus yellow pigments was only after the national standard GB1886.66-2015 was released. In view of the diversity of Monascus yellow pigments and the limitation of current national standard, this paper analyzed the species, molecular structure, characteristic absorption wavelength, stability, and functional activities of natural Monascus yellow pigments and compared with those of reduced Monascus yellow pigments. This study also provided thoughts for revising current national standard of Monascus yellow pigments,because the production process of natural Monascus yellow pigments, as well as their application range, sensory requirements, identification tests, physical and chemical characteristics and detection methods etc. should be added into the standard, to ensure the legal production and sale of natural Monascus yellow pigments. This study will help provide the food industries with new and safe natural Monascus pigment products, and promote the development of Monascus pigments industries.

关 键 词：红曲黄色素 天然型 还原型 多样性 国家标准 

分 类 号：TS264.4[轻工技术与工程—发酵工程]