理化因子对红曲色素色价的影响及桔霉素的光降解性

doi:10.7506/spkx1002-6630-201315004

食品科学

理化因子对红曲色素色价的影响及桔霉素的光降解性

张晓伟1,2，王昌禄1,*，陈勉华1，王玉荣1

1.食品营养与安全教育部重点实验室，天津科技大学食品工程与生物技术学院，天津 300457；
2.许昌学院食品科学与工程学院，河南许昌 461000

出版日期:2013-08-15 发布日期:2013-09-03
通讯作者: 王昌禄
基金资助:
国家自然科学基金项目(31171729)

Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin

ZHANG Xiao-wei1,2，WANG Chang-lu1,*，CHEN Mian-hua1，WANG Yu-rong1

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology,
Tianjin University of Science and Technology, Tianjin 300457, China；2. College of Food Science and Engineering,
Xuchang University, Xuchang 461000, China

Online:2013-08-15 Published:2013-09-03
Contact: WANG Chang-lu

摘要/Abstract

摘要：

采用紫外-可见分光光度法测定红曲色素在不同乙醇体积分数、温度、光照和pH值条件下色价的变化。结果表明：红曲色素在80%乙醇、温度低于70℃、pH5～7的黑暗条件下最稳定；强酸(pH2)、强碱(pH9～11)、高温(80～100℃)对红曲色素乙醇溶液都有较强的影响；不同光源对红曲色素稳定性影响的结果表明：日光对红曲色素的破坏作用最大，黑暗、紫外和蓝光照射条件下红曲色素的稳定性无显著差异；通过高效液相色谱法测定日光、蓝光、白炽灯光、紫外光4种光源处理对桔霉素标准品及红曲样品中桔霉素稳定性的影响，结果表明：紫外光处理5min后，桔霉素标准品及红曲发酵样品中桔霉素保存率分别为56%和71%，说明短时紫外光照射能够明显减少发酵产物中桔霉素的含量。

关键词: 红曲色素, 理化条件, 光降解性, 桔霉素

Abstract:

The effects of different ethanol concentrations, temperature, light exposure and pH on the stability of
Monascus red pigments were studied by means of UV-visible spectroscopy. Under the conditions of 80% aqueous
ethanol solution, below 70 ℃, pH 5－7 and darkness, the stability of Monascus red pigments was the best. In ethanol
solutions, the pigments were seriously affected by strong acids (pH 2), strong alkalis (pH 9－11) and high temperatures
(80－100 ℃). Different light sources exerted diverse effects on these pigments. Sunlight caused the most serious
damage to them, whereas their stability showed no apparent differences when exposed to UV light or blue light or in
darkness. Meanwhile, the effects of sunlight, incandescent light, blue light and UV light on the stability of citrinin
standard and extract from Monascus red pigments were analyzed by HPLC. After 5 min of UV illumination, 56% and
71% of the initial amount of citrinin remained in the two samples, respectively, indicating that citrinin can be degraded
under short-time UV illumination.

Key words: Monascus pigments, physical and chemical conditions, photocatalytic degradability, citrinin

中图分类号:

TS201.3

张晓伟1,2，王昌禄1,*，陈勉华1，王玉荣1. 理化因子对红曲色素色价的影响及桔霉素的光降解性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201315004.

ZHANG Xiao-wei1,2，WANG Chang-lu1,*，CHEN Mian-hua1，WANG Yu-rong1. Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315004.

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理化因子对红曲色素色价的影响及桔霉素的光降解性

Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin

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