红曲色素β-环糊精包合物稳定性的初步研究

The Primary Study on the Stability of the Inclusion Compound of β-Cyclodextrin with Monascus Pigment

紫红曲霉经液体发酵可获得红曲色素 ,通过离心、过滤、乙醇浸提获得的发酵液中色素浓度为 0 .0 1 7g/mL。但其对光照、pH值、温度等不稳定限制了其用途。将 β 环糊精与所得色素包合 ,通过紫外扫描来初步表征包合物 ;并将包合物与游离色素放置在不同光照、pH值、温度条件下来比较各自的色泽保存率 ;结果表明 ,包合物与红曲色素相比 ,稳定性有一定程度的增强。

Monascus pigment was obtained by liquid fermentation of MonascusNUST+{006},and the pigment extracting methods included centrifugalization,filtrating and extracting with ethanol. The content of pigment was 0.017 g/mL. But the poor stability restricted its application. The inclusion compound of β-cyclodextrin with Monascus pigment was prepared. Then UV-spectrophotometer was used to identify the structure of the inclusion compound.The stability of inclusion compound and Monascus pigment was measured under different light,pH,temperature. The result indicated that the stability of Monascus pigment was improved after inclusion.