红曲色素的功能特性研究进展.pdfVIP

2012 年第31 卷第3 期 中 国 酿 造 总第240 期 · · 专论与综述 21 红曲色素的功能特性研究进展 1 1 2 1 1 1 梁彬霞，白卫东，杨晓暾，赵文红*，钱 敏，朱 豪 （1.仲恺农业工程学院 轻工食品学院，广东 广州 510225；2.东莞市天益生物工程有限公司，广东东莞 523521） 摘 要：红曲色素是我国传统的由红曲霉发酵生产的食用色素，具有“天然、营养、多功能”等多重优点，故作为添加剂在食品中具有 很好的应用前景。文中较全面地从红曲色素的理化特性及生物活性等方面进行了综述，同时展望了其研究方向和前景。为更好地开 发利用红曲色素提供参考。 关 键 词：红曲色素；理化特性；生物活性 中图分类号：TS202.3 文献标识码：A 文章编号：0254-5071 （2012）03-0021-04 Research progress of the multiple-function in Monascus pigment 1 1 2 1 1 1 LIANG Binxia , BAI Weidong , YANG Xiaotun , ZHAO Wenhong *, QIAN min , ZHU Hao ( 1.College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2.Dongguan Tianyi Biological Engineering Comp any Limited, Guangzhou 52352 1, China) Abstract: Monascus pigments are natural, nutritious and multiple-function and the like, which are traditionally fermented by Monascus in China. As a kind of food additive, they have been widely used in food industry. In this paper,for the better development to physical and chemical properties and biological activity of the pigment from the monascus pigments were reviewed. Meanwhile the further research direction and prospects were prospected. Key words: Monascus pigments; multiple-function; biological activity 红