红曲米粉耐热、耐光性研究

Study on heat and light resisting property of monascus

研究了不同溶剂、光照条件和不同的存放温度对红曲米粉色价残留率的影响,得到了如下基本结论:(1)光照对红曲色素色价的作用比温度作用要大,且作用快、时间短。但光照的作用仅仅能对红曲的表面作用,内部影响不大。因而红曲米粉的避光保存是首选条件。(2)温度对红曲色素色价的作用随温度的升高逐渐增大,作用时间逐步变短。(3)不同的溶剂、不同的状态,温度、光照的影响都不一致,实验结果的色价稳定性规律为:粉状>醇溶性>水溶性。

As the effect of different solvent,illumination and temperature on the residue of Monascus rice flour color value were researched in the study,several decisions were concluded through systematic study：（1）The effect of illumination on Monascus was greater than temperature,and it was faster and the time was shorter.But the effect existed merely on the surface while little inside.So the first choice for preservation of Monascus was keeping it out of light;（2）The effect of temperature on Monascus color value became larger couple with it increase,and the time became shorter.（3）The effects of different solvent、status、temperature and illumination on monascus were not consistent.It turned out that powder was most stable,secondly alcohol-soluble and the water-soluble was worst.