食品科学 ›› 2005, Vol. 26 ›› Issue (7): 256-261.
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衣珊珊, 沈昌, 韩永斌, 范龚健, 顾振新
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YI Shan-Shan, SHEN Chang, HAN Yong-Bin, FAN Gong-Jian, GU Zhen-Xin
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摘要: 红曲色素作为一种天然优质食用色素。在食品工业中应用较广,但其色价偏低已成为工业化生产的制约因素之一。本文综述了红曲色素的形成机理及在深层液态发酵条件下提高其色价的途径。
关键词: 红曲色素, 形成机理, 色价
Abstract: As high quality edible pigments, Monascus pigments have been widely applied in the food industry. But the lowcolor value of the pigments has been one of the main restrictive factors for their industrialization. The synthetic mechanism ofMonascus pigments and approaches to enhance the color value with deep submerged fermentation were reviewed in this article.
Key words: Monascus pigments, synthetic mechanism, color value
衣珊珊, 沈昌, 韩永斌, 范龚健, 顾振新. 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): 256-261.
YI Shan-Shan, SHEN Chang, HAN Yong-Bin, FAN Gong-Jian, GU Zhen-Xin. Synthetic Mechanism and Approach to Enhance the Color Value of Monascus Pigments[J]. FOOD SCIENCE, 2005, 26(7): 256-261.
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