红曲色素热稳定性的研究
|
摘要
红曲色素(Monascus pigments)是红曲菌发酵生产的天然色素,为红、黄色调的多种单一色素的混合物,在肉品中代替硝酸盐类的应用研究日益受到关注。红曲色素对光照、高温、酸碱、重金属敏感,特别是在肉制品加工中经常因为高温杀菌处理而导致添加红曲色素的产品出现变色现象而影响产品质量。本文以红曲色素为研究对象,研究了光照、温度、pH、金属离子、加热时间以及贮藏方式等对红曲色素保存率和溶液色度的影响,建立了其热降解的动力学模型方程,通过薄层层析对红曲色素的主要组分进行分离,研究了红曲色素中红色组分RP3和黄色组分YP1的热降解特性,并建立了红曲色素热稳定性的评价体系。主要研究结果如下:
1、研究了光照、温度、pH值、盐浓度和重金属离子等理化因素对红曲色素的稳定性的影响。在3种光照条件下,连续光照可显著降低红曲色素的保存率,而避光贮藏则可有效保护红曲色素。红曲色素在pH3-10范围内比较稳定,高于或低于该pH值范围其稳定性显著下降。重金属离子对色素溶液的呈色有影响,Cu~(2+)、Fe~(3+)会使色素溶液由亮红色变为褐色并产生沉淀。随着盐浓度的增大,红曲色素溶液的色度值下降。红曲色素在100℃以下较为稳定,在100℃以上时则随着加热温度的升高、加热时间的延长,色素保存率明显降低。
红曲色素的热降解符合一级反应动力学方程。在加热过程中,红曲色素溶液的明度L~*随加热时间的延长而呈现下降趋势,且加热温度越高,下降越明显,而红曲色素溶液的红度则随着加热时间的延长逐渐下降、黄度增加,且加热温度越高这种变化趋势越明显。
2、在红曲色素的贮藏过程中,不同温度加热后的红曲色素溶液在不同贮藏方式下的保存率和色度的变化趋势不同,避光组的保存率下降较慢,贮藏90天后保存率都高于85%,而光照组的保存率降低较快,贮藏90天后保存率只有10%左右。色素溶液的亮度随贮藏时间的延长而增大,红度、黄度和彩度随贮藏时间的延长而减小,光照贮藏比避光贮藏变化更快。
3、对红曲色素各组分进行分离并研究了纯度较高的红色组分RP3、黄色组分YP1的热降解特性。用薄层层析法,以甲苯:乙酸乙酯:甲酸=7:3:1(v/v)、正己烷:乙酸乙酯:石油醚=30:17:5(v/v)为展开剂,从红曲色素中分离得到4种红色组分和3种黄色组分,经高效液相色谱鉴定,红色组分RP3、黄色组分YP1的纯度较高。经热降解特性研究表明,RP3比YP1的热稳定性差,121℃加热40min后,YP1的色素保存率为71.3%,而RP3的保存率只有45.2%,两种组分的热降解符合一级反应动力学模型,其中红色组分RP3的活化能为77.3826KJ/mol,黄色组分YP1的活化能为87.5049KJ/mol。
4、在研究红曲色素浓度、加热温度、加热时间对特征吸收峰和吸光值的影响的基础上,建立了红曲色素热稳定性的评价方法。在热稳定性的测定中,选择初始吸光度为0.45-1.05,加热温度120℃,加热时间40min,可以客观反映出不同红曲色素在热处理过程中的稳定性差别。
Monascus pigments are natural pigments fermentated by Monascus spp. They are mixture of kinds of red and yellow single pigment, Application of Monascus pigments to replace nitrates in meat is concerned particularly now. Monascus pigments is sensitive to light, high temperature, acid-base and heavy metal ions, especially in manufacturing of meat products, discoloration of meat products which added to Monascus pigments in heating process have bad effect of the product. Based on studies of the basic physical and chemical effects on the absorbance and chroma of monascus pigments, red pigments and yellow pigments were separated and prepared by TLC. After purity analysis and preliminary structure identification, thermal degradation characteristics were studied between red pigments and yellow pigment. Evaluation method of monascus pigments thermal stability was established, thermal stability of red pigments RP3 and yellow pigments YP1 were determined by this method. The main research results were as follows:
1、Effect of light、high temperature、acid-base、salt concentration and heavy metal ions on stability of Monascus pigments were studied. Continuous illumination had significant effects on stability of monascus pigments, preserving rate decreased significantly in continuous illumination. Monascus pigments was stable in avoid light storge. Under the condition of pH 3-10, the stability of the pigment could maintain. Heavy metal ions had ignificant effects on stability of monascus pigments, Precipitation appeared when the monascus pigments were coexistenced with these heavy metal ions such as Cu~(2+), Fe~(3+). Chroma decreased with the increase of salt concentration. monascus pigments had a good stability under 100℃, while above of this temperature, stability of monascus pigments were obviously decreased with the increase of heating temperature and time.
Thermal degradation dynamic model of monascus pigments was established. It was proved that it was in accordence with first order reaction kinetics. In heating process, Lightness of monascus pigments was increased with the prolongation of heating time, and the higher the heating temperature was, the lower of the decreasing. At the same time, reddishness of monascus pigments was also decreased with the prolongation of heating time, and the yellowness were increased with the increase of heating temperature.
2、Changing trend of monascus pigments chroma in storage after different temperature heating was different. Preserving rate of monascus pigments decreased relatively slow in avoid light storage, the preserving rate was more than 85 percents after 90 days storage while the preserving rate of light storage was no more than 10 percents. Lightness was increased with the prolongation of storage time. Reddishness and yellowness were decreased with the prolongation of storage time. Storage of illumination has a poorer stability than avoid light storage.
3、TLC was established to separate four red components and three yellow components from monascus pigments, toluene, ethyl acetate and formic acid(7: 3: 1, v/v)was used to separate red components while n-hexane, ethyl acetate and petroleum ether(30: 17: 5, v/v) was used to separate yellow components from monascus pigments. RP3 of red components and YP1 of yellow components were puritied proved by HPLC. After studied on the thermal degradation characteristics, YP1's thermal stability was better than that of RP3' s, after heating 40 minutes of 121℃, preserving rate of YP1 was 71.3%, while that of RP3 was only 45.2%. The thermal degradation kinetics of these two components accord with first order reaction kinetics model, the activation energy of RP3 and YP1 were 77.3826KJ/mol and 87.5049KJ/mol.
4、Based on the effect of characteristic absorption peak and absorption value in heating time、heating temperature and concentration of monascus pigments, evaluation method of monascus pigments thermal stability was established. The testing condition was recommended as absorption 0.46-1.05, heating temperature 120℃, heating time 40min, difference of monascus pigments thermal stability could be measured by this method.
1、研究了光照、温度、pH值、盐浓度和重金属离子等理化因素对红曲色素的稳定性的影响。在3种光照条件下,连续光照可显著降低红曲色素的保存率,而避光贮藏则可有效保护红曲色素。红曲色素在pH3-10范围内比较稳定,高于或低于该pH值范围其稳定性显著下降。重金属离子对色素溶液的呈色有影响,Cu~(2+)、Fe~(3+)会使色素溶液由亮红色变为褐色并产生沉淀。随着盐浓度的增大,红曲色素溶液的色度值下降。红曲色素在100℃以下较为稳定,在100℃以上时则随着加热温度的升高、加热时间的延长,色素保存率明显降低。
红曲色素的热降解符合一级反应动力学方程。在加热过程中,红曲色素溶液的明度L~*随加热时间的延长而呈现下降趋势,且加热温度越高,下降越明显,而红曲色素溶液的红度则随着加热时间的延长逐渐下降、黄度增加,且加热温度越高这种变化趋势越明显。
2、在红曲色素的贮藏过程中,不同温度加热后的红曲色素溶液在不同贮藏方式下的保存率和色度的变化趋势不同,避光组的保存率下降较慢,贮藏90天后保存率都高于85%,而光照组的保存率降低较快,贮藏90天后保存率只有10%左右。色素溶液的亮度随贮藏时间的延长而增大,红度、黄度和彩度随贮藏时间的延长而减小,光照贮藏比避光贮藏变化更快。
3、对红曲色素各组分进行分离并研究了纯度较高的红色组分RP3、黄色组分YP1的热降解特性。用薄层层析法,以甲苯:乙酸乙酯:甲酸=7:3:1(v/v)、正己烷:乙酸乙酯:石油醚=30:17:5(v/v)为展开剂,从红曲色素中分离得到4种红色组分和3种黄色组分,经高效液相色谱鉴定,红色组分RP3、黄色组分YP1的纯度较高。经热降解特性研究表明,RP3比YP1的热稳定性差,121℃加热40min后,YP1的色素保存率为71.3%,而RP3的保存率只有45.2%,两种组分的热降解符合一级反应动力学模型,其中红色组分RP3的活化能为77.3826KJ/mol,黄色组分YP1的活化能为87.5049KJ/mol。
4、在研究红曲色素浓度、加热温度、加热时间对特征吸收峰和吸光值的影响的基础上,建立了红曲色素热稳定性的评价方法。在热稳定性的测定中,选择初始吸光度为0.45-1.05,加热温度120℃,加热时间40min,可以客观反映出不同红曲色素在热处理过程中的稳定性差别。
Monascus pigments are natural pigments fermentated by Monascus spp. They are mixture of kinds of red and yellow single pigment, Application of Monascus pigments to replace nitrates in meat is concerned particularly now. Monascus pigments is sensitive to light, high temperature, acid-base and heavy metal ions, especially in manufacturing of meat products, discoloration of meat products which added to Monascus pigments in heating process have bad effect of the product. Based on studies of the basic physical and chemical effects on the absorbance and chroma of monascus pigments, red pigments and yellow pigments were separated and prepared by TLC. After purity analysis and preliminary structure identification, thermal degradation characteristics were studied between red pigments and yellow pigment. Evaluation method of monascus pigments thermal stability was established, thermal stability of red pigments RP3 and yellow pigments YP1 were determined by this method. The main research results were as follows:
1、Effect of light、high temperature、acid-base、salt concentration and heavy metal ions on stability of Monascus pigments were studied. Continuous illumination had significant effects on stability of monascus pigments, preserving rate decreased significantly in continuous illumination. Monascus pigments was stable in avoid light storge. Under the condition of pH 3-10, the stability of the pigment could maintain. Heavy metal ions had ignificant effects on stability of monascus pigments, Precipitation appeared when the monascus pigments were coexistenced with these heavy metal ions such as Cu~(2+), Fe~(3+). Chroma decreased with the increase of salt concentration. monascus pigments had a good stability under 100℃, while above of this temperature, stability of monascus pigments were obviously decreased with the increase of heating temperature and time.
Thermal degradation dynamic model of monascus pigments was established. It was proved that it was in accordence with first order reaction kinetics. In heating process, Lightness of monascus pigments was increased with the prolongation of heating time, and the higher the heating temperature was, the lower of the decreasing. At the same time, reddishness of monascus pigments was also decreased with the prolongation of heating time, and the yellowness were increased with the increase of heating temperature.
2、Changing trend of monascus pigments chroma in storage after different temperature heating was different. Preserving rate of monascus pigments decreased relatively slow in avoid light storage, the preserving rate was more than 85 percents after 90 days storage while the preserving rate of light storage was no more than 10 percents. Lightness was increased with the prolongation of storage time. Reddishness and yellowness were decreased with the prolongation of storage time. Storage of illumination has a poorer stability than avoid light storage.
3、TLC was established to separate four red components and three yellow components from monascus pigments, toluene, ethyl acetate and formic acid(7: 3: 1, v/v)was used to separate red components while n-hexane, ethyl acetate and petroleum ether(30: 17: 5, v/v) was used to separate yellow components from monascus pigments. RP3 of red components and YP1 of yellow components were puritied proved by HPLC. After studied on the thermal degradation characteristics, YP1's thermal stability was better than that of RP3' s, after heating 40 minutes of 121℃, preserving rate of YP1 was 71.3%, while that of RP3 was only 45.2%. The thermal degradation kinetics of these two components accord with first order reaction kinetics model, the activation energy of RP3 and YP1 were 77.3826KJ/mol and 87.5049KJ/mol.
4、Based on the effect of characteristic absorption peak and absorption value in heating time、heating temperature and concentration of monascus pigments, evaluation method of monascus pigments thermal stability was established. The testing condition was recommended as absorption 0.46-1.05, heating temperature 120℃, heating time 40min, difference of monascus pigments thermal stability could be measured by this method.
引文
1.曹岚,杨旭.红曲的应用及安全性分析.酿酒科技,2008,6:89-91
2.曹雁平,刘玉德.食品调色技术.化学工业出版社,2003:70-72.
3.陈春艳.功能红曲与红曲色素的研究进展.湖南科技学院学报,2007,28(9):40-42
4.陈运中,陈春艳,张声华.红曲红色素组分Ⅰ对实验小鼠脂质代谢的影响.食品科学,2004,25(8):164-168
5.陈运中.红曲活性成分的结构与功能评价.博士论文.2004
6.陈运中.红曲色素提取条件的实验研究.武汉工业学院学报,2001,3:19-21
7.崔莉,张德权,张培正.红曲色素的研究现状分析.食品科技,2008,8:115-119
8.代春华,邓思珊,甘纯玑.红曲黄色素的分离、纯化及光稳定性探讨.中国食品学报,2004,4(3):63-67
9.邓云,吴颖,李云飞.黄花菜烫漂过程中Vc降解动力学研究.食品工业科技,2006,12:53-57
10.丁予章.红曲红色素在肉制品加工中的应用.中国食品工业,1997(8):21-22
11.方元祥.红曲色素分析方法探讨.中国调味品.1990(7):26-28
12.黄宇峰,赵海,王忠彦等.护色剂对红曲红色素稳定性的研究.食品科技,2006(11):187-189
13.李清春,张景强.红曲色素的研究概况.肉类工业,2001,(4):25-28.
14.刘毅,宁正祥.红曲色素及其在肉制品中的应用.食品与机械,1999(1):28-30
15.毛宁,陈松生.红曲霉有效成分的生理活性及应用研究.中国酿造,1997(1):9-12
16.甘纯玑,蔡春燕.薄层色谱法分离红曲色素.精细化工,1989(5):19-20
17.甘纯玑,彭时尧,苏金为等.红曲色素资源的利用现状与开发展望.自然资源学报,1998,13(3):273-275
18.宫慧梅,赵树欣.红曲中橙色素的研究.食品研究与开发,2002,23:24-26
19.郭东川,吴诚华,李仲庆等.红曲色素的两种新结构.真菌学报,1993,12(1):65-70
20.郭芳,郭东川,李钟庆.红曲菌的色素与产生菌.微生物学杂志,2004,24(6):11-24
21.郭松年,董周永,孙海燕等.石榴汁花色苷热稳定性及其降解动力学研究.农业工程学报,2008,24(3):256-259
22.赖建平,罗军,古卓鑫.红曲色素稳定性探讨.广州大学学报,1999,13(4):57-60
23.李浩然,杜竹玮,张剑锐.红曲色素稳定性研究.食品科学,2003,24(11):59-62
24.李里特.食品物性学.北京:中国农业出版社,2001:239-240
25.李严巍,王梅,鲁雁飞.食品中红曲色素的定性、定量测定方法的研究.食品与发酵工业,1996,(1):46-48
26.连喜军,罗庆丰,张坤生.红曲色素的光稳定性及测定方法的研究.肉类工业,2005(5):23-25
27.连喜军,刘金福,罗庆丰等.化学发光法分析红曲色素中各成分的抗氧化性.化学与生物工程,2005(4):43-44
28.连喜军,王红娟,王昌禄等.各类抗氧化剂对红曲红色素中红色素的护色作用.中国食品添加剂,2004,(1):61-62
29.刘波,邓姗.pH对红曲色素呈色的影响.四川食品与发酵,2006(4):48-50
30.刘长久,宋文娟.桔皮黄色素的基本性质及其热降解动力学的研究.广西轻工业,1995,3:26-29
31.刘小玲,宁恩创,林莹等.红龙果甜菜苷色素降解动力学研究.食品研究与开发,2008,29(2):44-47
32.刘永华,徐文生,万绍琥.红曲研究的现状与进展.食品与发酵工业,1997.23(5):69-72
33.莫湘涛,张梅芬,陈福星.水溶性红曲色素研究.湖南师范大学自然科学学报,1998,21(2):76-79.
34.乔华,李美萍,冯彦琳等.红曲色素与β-环糊精包合物的研究.食品工业科技,2006,27(7):161-163
35.乔玲,徐华,孙杰出.肉制品中人工合成色素的检测方法.江苏食品与发酵,2007(1):38-40
36.任珂,屠康,潘磊庆等.青花菜贮藏期间颜色变化动力学模型的建立.农业工程学报,2005,21(8):142-150
37.邵伟,熊泽,吴炜.红曲色素液体发酵动力学模型的构建.江苏调味副食品,2006,23(6):8-10
38.沈士秀.红曲的研究、生产及应用.食品工业科技,2001,(1):85-87
39.孙东平等,李兆兰.食用紫菌红色素纯化及光谱分析.曲阜师范大学学报, 1997(14):26-29
40.汤定明.胭脂虫红色素和红曲红色素稳定性的比较.肉类工业,2005(1):14-16
41.陶勤南.农业试验设计与统计方法.西安,陕西科学技术出版社,1987
42.童群义.红曲色素的研究进展.食品研究与开发.2003,24(1):38-39
43.童群义.大孔吸附树脂吸附红曲色素的工艺条件和动力学研究.四川轻化工学院学报,1999,12(4):9-12
44.王柏琴,杨洁彬,刘克.红曲色素在发酵香肠中代替亚硝酸盐发色的应用.食品与发酵工业,1995(3):60-61
45.王昌禄,王莹,陈勉华等.红曲色素不同成分的光稳定性研究。食品研究与开发,2008,29(10):189-192
46.王光华.水溶性红曲色素对不同肥瘦比香肠颜色的影响.肉类工业,1995(6):42-44
47.王也,胡长利,崔建云.红曲红色素替代亚硝酸钠作为腊肉中着色剂的研究.中国国家农产品加工信息,2006(2):26-30
48.王玉芬,张建国.红曲色素在肉制品中的应用.中国食品添加剂,2002(6):71-74
49.武运,马长伟,罗红霞.天然防腐剂在鲜肉保鲜中的应用研究.新疆农业科学,2003,40:219-221
50.张红梅,王静,金征宁.天然红色素在肉制品中的应用.中国食品工业,2004(3):50-51
51.张慧娟.红曲橙色素的提取及其稳定性研究.食品与发酵工业,2005,31(12):129-133
52.张慧娟,陶冠军,陈蕴.红曲色素的制备及HPLC和LC/MS检测方法.食品研究与开发,2006,27(4):112-115
53.张金彪,周碧青,彭时尧等.水溶性红曲红色素的制备与表征.天然产物研究与开发,1999,12(2):61-66
54.辛力.热烫对山楂果实抗坏血酸含量的影响.食品科技,1992,1:6-8
55.夏明,杜琪珍.高速逆流色谱提取分离红曲色素的研究.广州食品工业科技,2002,18(4):5-7
56.谢林明,励建荣.红曲色素的提取及其稳定性研究.食品工业科技,2004,3:118-121
57.谢珍珍,傅月华,黄錾.红曲色素提取的研究.中国粮油学报,1995(3):29-31
58.谢珍珍,李健英.红曲色素稳定性研究.食品科学,1994,175(7):15-17
59.谢晓琼,吴祖建,代春华等.憎水性红曲红色素的制备与表征.福建农林大学学报(自然科学版),2004,33(2):258-261
60.许赣荣,顾玉梅,吴苗叶等.红曲色素的色调及发酵工艺条件对色调的影响.食品与发酵工业,2002,28(7):10-14.
61.张琳琳.黑加仑色素分离、结构初步鉴定及稳定性的研究.硕士论文,2008
62.衣珊珊,沈吕,韩永斌.红曲色素形成机理及提高其色价的途径.食品科学,2005,26(7):256-261
63.赵树欣,祁星博.常用食品添加剂对水溶性红曲色素稳定性的影响.中国食品添加剂,2006(10):155-167
64.赵新淮,刘宏芳.黑加仑果渣红色素的稳定性及热降解动力学.食品工业科技,1998(3):8-9
65.赵燕,温辉梁,胡晓波.红曲色素及其在食品工业中的应用.中国食品添加剂,2004,(4):90-93.
66.郑宝东,李怡彬,张怡等.高透光率青梅浓缩汁贮藏过程颜色的动力学研究.农业工程学报,2006,22(12):242-244
67.钟立人,蒋家新,毕丽君.红曲色素组分分离的研究.食品与机械,2000,(1):20-21
68.钟立人,毕丽君.高效液相色谱分离红曲色素组分的研究.化学世界,2001,(1):17-18
69.周建钟,郭建钟,吴慧英.引起红曲色素降解因素的探讨.江西师范大学学报,2003,27(2):161-163
70.周洁,谢晓琼,张金彪.不同溶解性红曲红色素的稳定性比较.福建化工.1997,4:25-27
71.Alison Downham and Paul Collins.Colouring our foods in the last and next millennium.International Journal of Food Science and Technology.2000,35:5-22
72.Aysegul kirca,Mehmet Ozkan,Bekir Cemeroglu.Effects of temperatue,solid content and pH on the stability of black carrot anthocyanins.Food chemistry,2007,101:212-218
73.Blanc P J,Loret M O,Santerre A L.Pigments of Monascus.Food Sci,1994,59(2):862-867
74.Busaba Yongsmith,Nisa Budda et al.Stability of Monascus red and yellow pigments produced by the cassava-soybean utilizing Monascus sp.KB9 and its color mutants. International Eastern Monascus Conference. Hangzhou, 2000
75. Chen C R. Color and texture changes kinetics in ripening bananas. Lebensmittel-Wissenschaft und-Technologies, 2002, 35: 415-419
76. Cheng-Chai NG , Yuan-Tay Shya . Development and production of cholesterol-lowering Monascus-nata complex . Microbiology & Biotechnology,2004 (20): 875-879
77. Chu Y K, Chul S S. Enhanced Photostability of Monascus Pigments Derived with Various Amino Acids via Fermentation. Agric. Food Chem, 2005, 53: 7108- 7114
78. Du Q, Li Z, Ito Y. Preparative separation of isoflavone components in soybeans using high - speed counter - current chromatography . Journal of Chromatography, 2001, 923, 271-274
79. Fabre C E, Santerre AL, Loret M O et al. Production and food application of the red pigments of Monascus ruber. Food Science, 1993, 58 (5): 1099-1102.
80. Goula A M, Adamopoulos K G, Chatzitakis P C. Prediction of lycopene degradation during a drying process of tomoto pulp . Journal of Food Engineering, 2006, 74 (1): 37-46
81. Hajjaj H , Klaebe A , Loret MO . Production and identification of N-glucosylrubropunctamine and N-glucosylmonascorubuamine from Monascus rubber and the occurrence of electron donor-acceptor complexes in these red pigments. Appl Environ Microbiol. 1997, 63: 2671-2678
82. Hajjaj H, Philippe JB, Barbier Estelle. Medium chain fatty acids affect citrinin production in the filamentous fungus Monascus ruber. Appl Environ Microbiol,2000, 66 (3): 1120-1125
83. Hassna H, Alain K. Medium Chain Fatty Acids affect citrinin production in the Filamentous Fungus Monascus rubber. Appl Environ Microbiol, 2000, 66:1120-1125
84. Hendrickson L, Ray D C. Lovastatin biosynthesis in Aspergillus terreus characterization of blocked mutants, enzyme activities and a multifunctional polyketide synthase gene. Chemistry and Biology, 1999, 6 (7): 429-438.
85. Jung H, Kim C, Kim K. Color characteristics of Monascus pigments derived via fermentationwith various aminoacids. Agric. FoodChem, 2003, 51, 1302-1306
86. Kyoko S, Yukihiro G, Shiho S S. Identification of major pigments containing D-amino acid units in commercial Monascus pigments. ChemPharmBull, 1997,45 (1): 227-236
87. Martinkova L, Juzlova P, Veseiy D. Biological activity of polyketide pigments produced by the fungus Monascus. Journal of Applied Microbiology. 1995, 79:609-616
88. Martinkova L, Patakova J P, Kren V. Biological activities of poligoketide pigments of Monascus purpureus. Food Additives and contaminauts, 2001, 16(1): 15-24
89. Medeni Maskan. Production of pomegranate juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering , 2006,72: 218-224
90. Ming Ho Chen, Michael R Johns. Effect of carbon source on ethanol and pigment production by Monascus purpureus. Enzyme Microb Technol, 1994, 16: 584-590
91. Ju J Y, Kim D Y, Suh J H. Optimization of Monascus red pigment fermentation by regulating chitinase activity level in fermentor. Bioprocess Enginering, 1999,21: 25-29
92. Lee Y K. Production of Monascus pigments by a solid-liquid state culture method. Journal of Fermentation and Bioengineering, 1995, 79 (5): 516-518
93. Lin T F, Yakushijin K, Buchi G H. Formation of water - soluble Monascus red pigments by biological and semi - synthetic processes. Ind Microbiol, 1992, 9:173-182
94. Nozaki H, Date S. Ankalactone a new α,β- unsayurated -γ- lactone from Monascusanka. Agric Biol Chem, 1991, 55: 899-900
95. PastranaL. Estimation ofbioprocess variables fromMonascus ruber cultures by means of stoichiomet-ric Models. Process Biochemistry, 1995, 30(7): 607-613
96. Shin Chul S, Kim Moon J, Ju J Y. Morphological change and enhanced pigment production of Monascus when cocultured with Saccharomyces cerevisiae or Aspergillus oryzae. Biotechnology and Bioengineering, 1998, 59(5): 576-581
97. Teng S S, Fejdheim W. Analysis of anka pigments by liquid chromatography with diode-array detection and tandem mass spectrometry. Chromatographia, 1998,47: 529-536
2.曹雁平,刘玉德.食品调色技术.化学工业出版社,2003:70-72.
3.陈春艳.功能红曲与红曲色素的研究进展.湖南科技学院学报,2007,28(9):40-42
4.陈运中,陈春艳,张声华.红曲红色素组分Ⅰ对实验小鼠脂质代谢的影响.食品科学,2004,25(8):164-168
5.陈运中.红曲活性成分的结构与功能评价.博士论文.2004
6.陈运中.红曲色素提取条件的实验研究.武汉工业学院学报,2001,3:19-21
7.崔莉,张德权,张培正.红曲色素的研究现状分析.食品科技,2008,8:115-119
8.代春华,邓思珊,甘纯玑.红曲黄色素的分离、纯化及光稳定性探讨.中国食品学报,2004,4(3):63-67
9.邓云,吴颖,李云飞.黄花菜烫漂过程中Vc降解动力学研究.食品工业科技,2006,12:53-57
10.丁予章.红曲红色素在肉制品加工中的应用.中国食品工业,1997(8):21-22
11.方元祥.红曲色素分析方法探讨.中国调味品.1990(7):26-28
12.黄宇峰,赵海,王忠彦等.护色剂对红曲红色素稳定性的研究.食品科技,2006(11):187-189
13.李清春,张景强.红曲色素的研究概况.肉类工业,2001,(4):25-28.
14.刘毅,宁正祥.红曲色素及其在肉制品中的应用.食品与机械,1999(1):28-30
15.毛宁,陈松生.红曲霉有效成分的生理活性及应用研究.中国酿造,1997(1):9-12
16.甘纯玑,蔡春燕.薄层色谱法分离红曲色素.精细化工,1989(5):19-20
17.甘纯玑,彭时尧,苏金为等.红曲色素资源的利用现状与开发展望.自然资源学报,1998,13(3):273-275
18.宫慧梅,赵树欣.红曲中橙色素的研究.食品研究与开发,2002,23:24-26
19.郭东川,吴诚华,李仲庆等.红曲色素的两种新结构.真菌学报,1993,12(1):65-70
20.郭芳,郭东川,李钟庆.红曲菌的色素与产生菌.微生物学杂志,2004,24(6):11-24
21.郭松年,董周永,孙海燕等.石榴汁花色苷热稳定性及其降解动力学研究.农业工程学报,2008,24(3):256-259
22.赖建平,罗军,古卓鑫.红曲色素稳定性探讨.广州大学学报,1999,13(4):57-60
23.李浩然,杜竹玮,张剑锐.红曲色素稳定性研究.食品科学,2003,24(11):59-62
24.李里特.食品物性学.北京:中国农业出版社,2001:239-240
25.李严巍,王梅,鲁雁飞.食品中红曲色素的定性、定量测定方法的研究.食品与发酵工业,1996,(1):46-48
26.连喜军,罗庆丰,张坤生.红曲色素的光稳定性及测定方法的研究.肉类工业,2005(5):23-25
27.连喜军,刘金福,罗庆丰等.化学发光法分析红曲色素中各成分的抗氧化性.化学与生物工程,2005(4):43-44
28.连喜军,王红娟,王昌禄等.各类抗氧化剂对红曲红色素中红色素的护色作用.中国食品添加剂,2004,(1):61-62
29.刘波,邓姗.pH对红曲色素呈色的影响.四川食品与发酵,2006(4):48-50
30.刘长久,宋文娟.桔皮黄色素的基本性质及其热降解动力学的研究.广西轻工业,1995,3:26-29
31.刘小玲,宁恩创,林莹等.红龙果甜菜苷色素降解动力学研究.食品研究与开发,2008,29(2):44-47
32.刘永华,徐文生,万绍琥.红曲研究的现状与进展.食品与发酵工业,1997.23(5):69-72
33.莫湘涛,张梅芬,陈福星.水溶性红曲色素研究.湖南师范大学自然科学学报,1998,21(2):76-79.
34.乔华,李美萍,冯彦琳等.红曲色素与β-环糊精包合物的研究.食品工业科技,2006,27(7):161-163
35.乔玲,徐华,孙杰出.肉制品中人工合成色素的检测方法.江苏食品与发酵,2007(1):38-40
36.任珂,屠康,潘磊庆等.青花菜贮藏期间颜色变化动力学模型的建立.农业工程学报,2005,21(8):142-150
37.邵伟,熊泽,吴炜.红曲色素液体发酵动力学模型的构建.江苏调味副食品,2006,23(6):8-10
38.沈士秀.红曲的研究、生产及应用.食品工业科技,2001,(1):85-87
39.孙东平等,李兆兰.食用紫菌红色素纯化及光谱分析.曲阜师范大学学报, 1997(14):26-29
40.汤定明.胭脂虫红色素和红曲红色素稳定性的比较.肉类工业,2005(1):14-16
41.陶勤南.农业试验设计与统计方法.西安,陕西科学技术出版社,1987
42.童群义.红曲色素的研究进展.食品研究与开发.2003,24(1):38-39
43.童群义.大孔吸附树脂吸附红曲色素的工艺条件和动力学研究.四川轻化工学院学报,1999,12(4):9-12
44.王柏琴,杨洁彬,刘克.红曲色素在发酵香肠中代替亚硝酸盐发色的应用.食品与发酵工业,1995(3):60-61
45.王昌禄,王莹,陈勉华等.红曲色素不同成分的光稳定性研究。食品研究与开发,2008,29(10):189-192
46.王光华.水溶性红曲色素对不同肥瘦比香肠颜色的影响.肉类工业,1995(6):42-44
47.王也,胡长利,崔建云.红曲红色素替代亚硝酸钠作为腊肉中着色剂的研究.中国国家农产品加工信息,2006(2):26-30
48.王玉芬,张建国.红曲色素在肉制品中的应用.中国食品添加剂,2002(6):71-74
49.武运,马长伟,罗红霞.天然防腐剂在鲜肉保鲜中的应用研究.新疆农业科学,2003,40:219-221
50.张红梅,王静,金征宁.天然红色素在肉制品中的应用.中国食品工业,2004(3):50-51
51.张慧娟.红曲橙色素的提取及其稳定性研究.食品与发酵工业,2005,31(12):129-133
52.张慧娟,陶冠军,陈蕴.红曲色素的制备及HPLC和LC/MS检测方法.食品研究与开发,2006,27(4):112-115
53.张金彪,周碧青,彭时尧等.水溶性红曲红色素的制备与表征.天然产物研究与开发,1999,12(2):61-66
54.辛力.热烫对山楂果实抗坏血酸含量的影响.食品科技,1992,1:6-8
55.夏明,杜琪珍.高速逆流色谱提取分离红曲色素的研究.广州食品工业科技,2002,18(4):5-7
56.谢林明,励建荣.红曲色素的提取及其稳定性研究.食品工业科技,2004,3:118-121
57.谢珍珍,傅月华,黄錾.红曲色素提取的研究.中国粮油学报,1995(3):29-31
58.谢珍珍,李健英.红曲色素稳定性研究.食品科学,1994,175(7):15-17
59.谢晓琼,吴祖建,代春华等.憎水性红曲红色素的制备与表征.福建农林大学学报(自然科学版),2004,33(2):258-261
60.许赣荣,顾玉梅,吴苗叶等.红曲色素的色调及发酵工艺条件对色调的影响.食品与发酵工业,2002,28(7):10-14.
61.张琳琳.黑加仑色素分离、结构初步鉴定及稳定性的研究.硕士论文,2008
62.衣珊珊,沈吕,韩永斌.红曲色素形成机理及提高其色价的途径.食品科学,2005,26(7):256-261
63.赵树欣,祁星博.常用食品添加剂对水溶性红曲色素稳定性的影响.中国食品添加剂,2006(10):155-167
64.赵新淮,刘宏芳.黑加仑果渣红色素的稳定性及热降解动力学.食品工业科技,1998(3):8-9
65.赵燕,温辉梁,胡晓波.红曲色素及其在食品工业中的应用.中国食品添加剂,2004,(4):90-93.
66.郑宝东,李怡彬,张怡等.高透光率青梅浓缩汁贮藏过程颜色的动力学研究.农业工程学报,2006,22(12):242-244
67.钟立人,蒋家新,毕丽君.红曲色素组分分离的研究.食品与机械,2000,(1):20-21
68.钟立人,毕丽君.高效液相色谱分离红曲色素组分的研究.化学世界,2001,(1):17-18
69.周建钟,郭建钟,吴慧英.引起红曲色素降解因素的探讨.江西师范大学学报,2003,27(2):161-163
70.周洁,谢晓琼,张金彪.不同溶解性红曲红色素的稳定性比较.福建化工.1997,4:25-27
71.Alison Downham and Paul Collins.Colouring our foods in the last and next millennium.International Journal of Food Science and Technology.2000,35:5-22
72.Aysegul kirca,Mehmet Ozkan,Bekir Cemeroglu.Effects of temperatue,solid content and pH on the stability of black carrot anthocyanins.Food chemistry,2007,101:212-218
73.Blanc P J,Loret M O,Santerre A L.Pigments of Monascus.Food Sci,1994,59(2):862-867
74.Busaba Yongsmith,Nisa Budda et al.Stability of Monascus red and yellow pigments produced by the cassava-soybean utilizing Monascus sp.KB9 and its color mutants. International Eastern Monascus Conference. Hangzhou, 2000
75. Chen C R. Color and texture changes kinetics in ripening bananas. Lebensmittel-Wissenschaft und-Technologies, 2002, 35: 415-419
76. Cheng-Chai NG , Yuan-Tay Shya . Development and production of cholesterol-lowering Monascus-nata complex . Microbiology & Biotechnology,2004 (20): 875-879
77. Chu Y K, Chul S S. Enhanced Photostability of Monascus Pigments Derived with Various Amino Acids via Fermentation. Agric. Food Chem, 2005, 53: 7108- 7114
78. Du Q, Li Z, Ito Y. Preparative separation of isoflavone components in soybeans using high - speed counter - current chromatography . Journal of Chromatography, 2001, 923, 271-274
79. Fabre C E, Santerre AL, Loret M O et al. Production and food application of the red pigments of Monascus ruber. Food Science, 1993, 58 (5): 1099-1102.
80. Goula A M, Adamopoulos K G, Chatzitakis P C. Prediction of lycopene degradation during a drying process of tomoto pulp . Journal of Food Engineering, 2006, 74 (1): 37-46
81. Hajjaj H , Klaebe A , Loret MO . Production and identification of N-glucosylrubropunctamine and N-glucosylmonascorubuamine from Monascus rubber and the occurrence of electron donor-acceptor complexes in these red pigments. Appl Environ Microbiol. 1997, 63: 2671-2678
82. Hajjaj H, Philippe JB, Barbier Estelle. Medium chain fatty acids affect citrinin production in the filamentous fungus Monascus ruber. Appl Environ Microbiol,2000, 66 (3): 1120-1125
83. Hassna H, Alain K. Medium Chain Fatty Acids affect citrinin production in the Filamentous Fungus Monascus rubber. Appl Environ Microbiol, 2000, 66:1120-1125
84. Hendrickson L, Ray D C. Lovastatin biosynthesis in Aspergillus terreus characterization of blocked mutants, enzyme activities and a multifunctional polyketide synthase gene. Chemistry and Biology, 1999, 6 (7): 429-438.
85. Jung H, Kim C, Kim K. Color characteristics of Monascus pigments derived via fermentationwith various aminoacids. Agric. FoodChem, 2003, 51, 1302-1306
86. Kyoko S, Yukihiro G, Shiho S S. Identification of major pigments containing D-amino acid units in commercial Monascus pigments. ChemPharmBull, 1997,45 (1): 227-236
87. Martinkova L, Juzlova P, Veseiy D. Biological activity of polyketide pigments produced by the fungus Monascus. Journal of Applied Microbiology. 1995, 79:609-616
88. Martinkova L, Patakova J P, Kren V. Biological activities of poligoketide pigments of Monascus purpureus. Food Additives and contaminauts, 2001, 16(1): 15-24
89. Medeni Maskan. Production of pomegranate juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering , 2006,72: 218-224
90. Ming Ho Chen, Michael R Johns. Effect of carbon source on ethanol and pigment production by Monascus purpureus. Enzyme Microb Technol, 1994, 16: 584-590
91. Ju J Y, Kim D Y, Suh J H. Optimization of Monascus red pigment fermentation by regulating chitinase activity level in fermentor. Bioprocess Enginering, 1999,21: 25-29
92. Lee Y K. Production of Monascus pigments by a solid-liquid state culture method. Journal of Fermentation and Bioengineering, 1995, 79 (5): 516-518
93. Lin T F, Yakushijin K, Buchi G H. Formation of water - soluble Monascus red pigments by biological and semi - synthetic processes. Ind Microbiol, 1992, 9:173-182
94. Nozaki H, Date S. Ankalactone a new α,β- unsayurated -γ- lactone from Monascusanka. Agric Biol Chem, 1991, 55: 899-900
95. PastranaL. Estimation ofbioprocess variables fromMonascus ruber cultures by means of stoichiomet-ric Models. Process Biochemistry, 1995, 30(7): 607-613
96. Shin Chul S, Kim Moon J, Ju J Y. Morphological change and enhanced pigment production of Monascus when cocultured with Saccharomyces cerevisiae or Aspergillus oryzae. Biotechnology and Bioengineering, 1998, 59(5): 576-581
97. Teng S S, Fejdheim W. Analysis of anka pigments by liquid chromatography with diode-array detection and tandem mass spectrometry. Chromatographia, 1998,47: 529-536