温度、pH对红曲米中红曲色素溶解性及稳定性的影响
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摘要
通过紫外可见分光光度法就温度、pH对红曲米中红曲色素溶解性及稳定性的影响进行了系统研究。通过对不同浸提温度、pH条件下红曲色素水溶液吸光度的测定可知:随着温度升高、pH增大,红曲米中红曲色素在水中的溶解性明显增大,100℃0.5 h后A510达最大值0.98,pH11 1 h后A510基本稳定1.59。通过对不同温度、pH条件下红曲色素水溶液稳定性的研究表明:30~60℃时,红曲色素较稳定,70~100℃时,随着温度的升高对红曲色素的破坏作用增大;pH5~9时红曲色素水溶液较稳定,而强酸强碱对红曲色素均有较强的破坏作用。
Effects of temperature and pH on water-solubility and stability of Monascus pigments were studied. By regulating the temperature and pH to different levels, the absorbance of Monascus pigments was measured by UV-visible spectrophotometer. The results showed that the dissolution of Monascus pigments was enhanced under high temperature and alkali. The maximum absorbancy was 0.980 afer 0.5h on the condition of 100 ℃, and reached 1.59 after 1.0 h at pH11. The stability of Monascus pigments at different temperature and pH indicated that Monascus pigments was stable under 30~60 ℃, while it could be destroyed severely under temperature of 70~100 ℃. Monascus pigments was stable at pH5~9, while it could be destroyed severely under strong alkali and acid.
Effects of temperature and pH on water-solubility and stability of Monascus pigments were studied. By regulating the temperature and pH to different levels, the absorbance of Monascus pigments was measured by UV-visible spectrophotometer. The results showed that the dissolution of Monascus pigments was enhanced under high temperature and alkali. The maximum absorbancy was 0.980 afer 0.5h on the condition of 100 ℃, and reached 1.59 after 1.0 h at pH11. The stability of Monascus pigments at different temperature and pH indicated that Monascus pigments was stable under 30~60 ℃, while it could be destroyed severely under temperature of 70~100 ℃. Monascus pigments was stable at pH5~9, while it could be destroyed severely under strong alkali and acid.
引文
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[12]熊何健,吴云辉,甘纯玑,等.离子交换树脂法纯化水溶性红曲色素的研究[J].西南大学学报,2009,31(9):20-24
[13]Lin TF,Yakushijin K,Buchi GH,et al.Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes[J].J Ind Microbiol,1992,9:173-179
[14]钱俊青.提高红曲色素水溶性的方法研究[J].中国粮油学报,2010,25(4):77-78
[15]稽豪,蒋冬花,叶砚,等.红曲色素的提取工艺及其稳定性研究[J].中国调味品,2010,35(7):86-89
[16]杨玲,江丹,周波,等.环境因素对红曲色素稳定性的影响及其光稳定性提高的方法[J].食品研究与开发,2009,30(5):186-188
[17]李浩然,杜竹伟,张剑锐.红曲色素稳定性研究[J].食品科学,2003,24(11):59-62
[2]朱雷,常慧萍,韦兵,等.红曲色素合成机理的初步探讨[J].食品科学,2007,28(03):77-79
[3]衣珊珊,沈昌,韩永斌,等.红曲色素形成机理及提高其色价的途径[J].食品科学,2005,26(7):256-260
[4]李玉珍,肖怀秋,兰立新,等.红曲替代亚硝酸盐在肉制品呈色中的应用[J].肉类工业,2008,(6):38-41
[5]刘芳青,刘辉,宁娜.红曲色素替代亚硝酸盐对肉类护色的研究进展[J].肉类研究,2011,(1):33-36
[6]李明起,陈运中.红曲色素提取工艺条件的实验研究[J].肉类工业,2011,(4):40-43
[7]吕玉璋,王琛,张宏宇,等.红曲霉高产水溶性色素菌株的筛选[J].现代农业科技,2007,24:193-194
[8]赵兴秀,方春玉,周健,等.紫外线与超声波复合诱变选育红曲色素高产菌株的研究[J].中国酿造,2010,(3):66-69
[9]T F Lin,A L Demain.Resting cell studies on formation of water-soluble red pigments by Monascus sp[J].Journal of Industrial Microbiology&Biotechnology,1993,12(6):361-367
[10]Lin TF,Demain AL.Leucine interference in the production of water-soluble red Monascus pigments[J].Arch Microbiol,1994,162:114-119
[11]稽豪,蒋冬花,杨叶,等.响应面法优化超声波辅助提取红曲米中水溶性色素[J].浙江师范大学学报,2011,34(1):91-96
[12]熊何健,吴云辉,甘纯玑,等.离子交换树脂法纯化水溶性红曲色素的研究[J].西南大学学报,2009,31(9):20-24
[13]Lin TF,Yakushijin K,Buchi GH,et al.Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes[J].J Ind Microbiol,1992,9:173-179
[14]钱俊青.提高红曲色素水溶性的方法研究[J].中国粮油学报,2010,25(4):77-78
[15]稽豪,蒋冬花,叶砚,等.红曲色素的提取工艺及其稳定性研究[J].中国调味品,2010,35(7):86-89
[16]杨玲,江丹,周波,等.环境因素对红曲色素稳定性的影响及其光稳定性提高的方法[J].食品研究与开发,2009,30(5):186-188
[17]李浩然,杜竹伟,张剑锐.红曲色素稳定性研究[J].食品科学,2003,24(11):59-62