摘要
红曲色素是由红曲霉发酵生产的天然食用色素,其作为添加剂在食品特别是肉品工业中有很好的应用前景。文章较全面地介绍了红曲色素的组成、提取及分离纯化技术,并对红曲色素的研究方向和前景进行了展望,为进一步研究和开发红曲色素提供理论依据。
Monascus pigments are natural food pigment, which are fermented by Monascus. As a kind of food additive, they have been widely used in food industry especially in meat production. In this paper, the components, extraction method, separation and purification technology of Monascus pigments were introduced. In addition, the further research direction and prospects were interviewed. The aim was to provide the theory basis for further research and development.
出处
《中国调味品》
CAS
北大核心
2012年第3期17-21,共5页
China Condiment
基金
广东省科技计划项目(2010A080403005)
关键词
红曲色素
提取
分离纯化
Monascus pigments
extraction
separation and purification
