FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (1): 201-204.
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WANG Hong-Juan, LIAN Xi-Jun, GUO Kun-Liang, WANG Chang-Lu, LIU Xiu
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Abstract: The red, orange and yellow pigments were obtained by separating monascus pigments powder, their maximum absorbance were 490±5nm(red pigments), 374±5nm/490±5nm (orange pigments) and 367±5nm (yellow pigments). The optimum original concentrations and thickness of red pigments solutions for shining were established by determining the fading of red pigment solutions in the conditions of fixed light source and irradiating distance. They were 0.01%(absorption 1.089) and 4.5mm. The percent of residue of red pigment in this condition for 1h was 35%.
Key words: monascus pigments powder, bleaching, method of determination
WANG Hong-Juan, LIAN Xi-Jun, GUO Kun-Liang, WANG Chang-Lu, LIU Xiu. Photostability Discussion on Method of Determination of Monascus Pigments Powder[J]. FOOD SCIENCE, 2005, 26(1): 201-204.
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