摘要
目的对水溶性红曲中成分的稳定性进行考察。方法以MonacolinK含量和色价为指标，通过对温度、加热时间、pH值、光照条件等因素的考察，研究水溶性红曲的稳定状况。结果温度和pH值时水溶性红曲中成分的影响较大，其存放温度应小于80℃，最佳pH值为7～8；60d以内光照等对其成分无明显影响。结论短时间内，水溶性红曲产品宜于弱碱性、低于80℃的条件下保存。
Objective To research the components stability of water - soluble red yeast rice. Methods Took the content of Monacolin K and color value of pigments as indexs, to investigate the stability of water soluble red yeast rice by changing the temperature, heating time, pH value, illumination time and other factors. Results Temperature and pH value were confirmed to play important roles in affecting its stability, and the best storage conditions should keep temperature less than 80 % and ensure a suitable pH value between 7 and 8 ; stored in a short - term （ ≤60 d）and light almost have little or no effect of its stability. Conclusion Our research has practical significance in the stability investigation of water - soluble red yeast rice, and can provide a theoretical basis for effective preservation of related products.
出处
《现代医院》
2013年第11期19-21,共3页
Modern Hospitals
基金
浙江省科技厅公益技术研究农业项目(编号:2013C33256)
杭州市科技发展计划(编号:20121233F18)
关键词
水溶性红曲
Monacolin
K
色价稳定性研究
Water- soluble red yeast rice, Monacolin K, Color value, Stability investigation
