摘要
为了研究不同色素组分的稳定性差异,利用大孔树脂柱层析分离得到了黄色组分F1和橙色组分F2,其中F1主要含有红曲素(monascin)和安卡红曲黄素(ankaflavin),F2主要含有红曲玉红素(monascorubrin)和红斑红曲素(rubropunctatin)。以F1和F2为材料,从光谱特征及色素残留率等方面分析了红曲黄色素和橙色素的pH、光和热稳定性。结果显示,红曲黄色素在pH2~9范围内稳定,红曲橙色素在pH2~4范围内稳定,当pH大于5时橙色素的特征吸收峰发生明显变化;红曲黄色素和橙色素的光稳定性均较好,紫外光照射270 min后,二者的特征吸收峰均未发生变化,色素残留率分别为70.4%±0.2%和64.4%±0.9%,明显高于姜黄色素(7.9%±0.7%);红曲黄色素的热稳定性优于红曲橙色素,80℃处理120 min后红曲黄色素的特征吸收峰不变,而红曲橙色素的吸收峰变化明显,且橙色素残留率(40.8%±1.9%)明显低于黄色素(87.4%±3.2%)和对照组姜黄色素(90.9%±4.5%)。结果表明,红曲黄色素是一种稳定性好的红曲色素组分,可用于高稳定性红曲色素产品的开发。
In order to understand the difference in stability of different MPs components,a yellow fraction F1 which mainly contained monascin and ankaflavin,and a orange fraction F2 which mainly contained monascorubrin and rubropunctatin,were separated from crude MPs extract by macroporous resin column chromatography.The yellow fraction F1 and orange fraction F2 were then used to analyze to the stability of yellow MPs(YMPs)and orange MPs(OMPs)under varying pH,temperature and light conditions based on UV-Vis spectra and residual values.Results showed that YMPs were stable in the pH range of 2~9,while OMPs were stable in the pH range of 2~4.When pH≥5,theλmax of OMPs shifted obviously.Both of the YMPs and OMPs exhibited good UV-light stability.After 270 min UV-light exposure,no shift ofλmax was observed in UV-Vis spectra of YMPs and OMPs,and the residual percentages of YMPs and OMPs were 70.4%±0.2%and 64.4%±0.9%,respectively,which were significantly higher than that of curcumin(7.9%±0.7%).The thermal stability of YMPs was better than that of OMPs.After heated at 80℃for 120 min,there was an obvious change in the shape of the UV-Vis spectrum of OMP,but not in that of YMPs.Additionally,residual percentage of OMPs after heating was 40.8%±1.9%,which was significantly lower than that of YMPs(87.4%±3.2%)and curcumin(90.9%±4.5%).These results suggested that YMPs was the stable components of MPs and could be used to develop MPs products with high stability.
作者
陈莎
刘涛
王帅
王艳阳
徐帅
潘伟仪
李利
CHEN Suo;LIU Tao;WANG Shuai;WANG Yanyang;XU Shuai;PAN Weiyi;LI Li(College of Life Science,Yangtze University,Jingzhou 434025,China)
出处
《食品工业科技》
CAS
北大核心
2021年第3期19-24,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31730068)
湖北省科技计划项目(2019AHB067)
长江大学大学生创新训练项目(2018144)。
