液体深层发酵红曲色素精制研究

Studies on the Refining of Monascus Colours Prepared by Submerged Fermentation

本研究采用层析方法（薄层析、柱层析）对液体深层发酵红曲色素进行了组分分析，红、黄色累分离和精制，初步探明了液体深层发酵红曲色素的组分，增加了色素的纯度，提高了色价和色调。最终除得到膏状和液体状产品外，还采用助干燥剂经喷雾干燥的方法制得粉末状色素，改善了色素的水溶性。

This research used the chromatography method(TLC,CC)to analyze thecomposition of monascus colours prepared by submerged fermentation and to get the isolatedred pigment from yellow one,and to refine them. As result,we tentatively found that thecompositinn of raw monascus colours in the fermented liquid enhances the purity of colours,raises the colour value and tone,and finaly we also obtained not ouly paste form and liquidform,but powder pattern as well by the method of sprdy drying with desiccating agent.There-fore,this process improves the aqueous solution of monascus colours.