红曲红在光、热和不同pH条件下的稳定性情况  

Stability of Monascus Red under Light,Heat and Different pH Conditions

作　　者：鲍佳妮 BAO Jiani(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2024年第11期170-171,共2页The Food Industry

摘　　要：红曲红作为一种重要的天然色素,其稳定性在食品工业中至关重要。此综述考察了红曲红在不同温度、pH和光照条件下的稳定性。研究发现,红曲红在中性至微碱性环境中较为稳定,高温和强光照会加速其降解。综述分析了其在食品加工中的稳定性研究进展,这些研究为红曲红在食品加工和保存中的应用提供了重要参考。As an important natural pigment,the stability of monascus red is very important in the food industry.In this review,the stability of monascus red is investigated under different temperature,pH and light conditions.It is found that monascus red is relatively stable in neutral to slightly alkaline environment,and high temperature and strong light can accelerate its degradation.The research progress on its stability in food processing is reviewed and analyzed.These studies provide important references for the application of monascus red in food processing and preservation.

关 键 词：红曲红 光稳定性 热稳定性 pH稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]