摘要
对液体发酵产红曲色素的稳定性进行了研究。结果显示,红曲色素在碱性条件下比较稳定;红曲色素在自然光及日光条件下都比较稳定;金属离子对红曲色素稳定性的影响不同,其中Fe2+和Na+对红曲色素影响最小,Ca2+有浓色作用,而Cu2+和Zn2+具有消色作用;红曲色素的热稳定性较好;食品添加剂对红曲色素稳定性的影响表现为:EDTA具有明显地消色作用,TBHQ对红曲色素稳定性影响较大,而苯甲酸钠、亚硝酸钠对红曲色素具有小幅度的浓色作用。
The stabilities of monascus pigment produced by liquid fermentation were studied. The results showed that monascus pigment was stable in alkaline conditions. The stability of monascus pigment was good under the condition of natural light and the sun. Metal ions has different effect on the stability of the pigment, and ferrous ion and sodium ion had minimum effect, calcium can darken the color, and copper ions and zinc ions could lighten the color. The thermal stability of monascus pigment was good. The effect of food additive EDTA could lighten the color obviously. TBHQ had great effect on the stability, and Sodium benzoate and sodium nitrite could also darken the color.
出处
《中国食品添加剂》
CAS
北大核心
2014年第7期113-115,122,共4页
China Food Additives
关键词
红曲色素
液体发酵
稳定性
色价
monascus pigment
liquid fermentation
stability
colourity
