红曲霉液态发酵产色素及稳定性的研究

Study on Pigment Production and Stability of Monascus by Liquid Fermentation

考察了装液量、时间、接种量、金属离子、维生素等因素对红曲霉液体发酵产红曲色价的影响及pH、光照和添加剂对红曲色素稳定性的影响。结果发现当培养装液量为75 mL/250 mL,培养时间为7 d,接种量为9%,硫酸亚铁添加浓度为0.005 mmol/L,维生素B 1添加浓度为0.03%时,红曲霉产红曲色素的色价最高,可达714.80 U/mL。红曲色素在pH为7的环境下放置8 h时,红曲色价达到最大值,为782.1 U/mL;最适保存方式是避光保存,在避光下放置72 h,红曲色素的色价仍有508 U/mL;食品添加剂苯甲酸钠和亚硝酸钠对红曲色素具有一定的增色作用,但是添加一定量的EDTA会使红曲色素的色价降低,维生素C和双氧水对红曲色素的影响不大。

The effects of loading volume,time,inoculation amount,metal ions and vitamins on the color value of Monascus produced by liquid fermentation and the effects of pH,light and additives on the stability of Monascus pigments are investigated.The results show that Monascus pigments have the highest color value of 714.80 U/mL when the loading volume is 75 mL/250 mL,culture time is 7 days,inoculation amount is 9%,ferrous sulfate is 0.005 mmol/L and vitamin B 1 is 0.03%.When Monascus pigments are stored at pH 7 for 8 h,the maximum color value of Monascus is 782.1 U/mL,the best way to preserve Monascus pigments is keeping them away from light for 72 h,and the color value of Monascus pigments is still 508 U/mL,food additives such as sodium benzoate and sodium nitrite can enhance the color of Monascus pigments to a certain extent,but the color value of Monascus pigments can be reduced by adding a certain amount of EDTA.Vitamin C and hydrogen peroxide have little effect on the color of Monascus pigments.