物理因素对玉米红曲红色素稳定性的影响

Effects of Physical Factors on Stability of Red Pigment from Maize Monascus

目前,红曲主要以大米为原料生产,成本较高,以玉米为原料生产玉米红曲可降低生产成本。为了更好地开发利用玉米红曲,以色价保存率为指标,研究了光照、温度及在空气中振荡对玉米红曲红色素稳定性的影响,为玉米红曲在食品中的应用奠定基础。研究结果表明,自然光和日光照射对玉米红曲红色素的稳定性影响显著,照射时间越长,色价损失越大。高温处理对玉米红曲红色素的影响显著,但高温下短时间加热,色价损失率较小,100℃下加热0.5h,色价的保存率仍为90.1%。低温和在空气中振荡处理对玉米红曲红色素的稳定性影响不显著。

At present, monascus is produced using rice as material, and its production cost is higher. Producing monascus using maize as material can decrease the cost of production. In order to exploit and use maize monascus better, effects of physical factors including light, temperature, and oscillation in the air on stability of red pigment from maize monascus were researched using retention rate of color scale as index to lay the foundations for the application of maize monascus. Results showed that natural light and daylight significantly afl^cl- ed the stability of red pigment from maize monascus and the loss of color scale became bigger with time. High temperature treatment signifi- cantly affected the stability of red pigment from maize monascus, but the loss of color scale was less at high temperature for short time. Re- tention rate of color scale still was 90. 1% at 100℃ for 0. 5h. Effects of treatment at low temperature and oscillation in the air were not signif- icant.