理化因子对红曲色素色价的影响及桔霉素的光降解性.PDF

※基础研究 食品科学 2013, Vol.34, No.15 17 理化因子对红曲色素色价的影响及 桔霉素的光降解性 1,2 1,* 1 1 张晓伟 ，王昌禄 ，陈勉华，王玉荣 (1.食品营养与安全教育部重点实验室，天津科技大学食品工程与生物技术学院，天津 300457 ； 2.许昌学院食品科学与工程学院，河南 许昌 461000) 摘  要：采用紫外-可见分光光度法测定红曲色素在不同乙醇体积分数、温度、光照和pH值条件下色价的变化。结 果表明：红曲色素在80%乙醇、温度低于70 ℃、pH5～7 的黑暗条件下最稳定；强酸(pH2) 、强碱(pH9～11) 、高温 (80～100 ℃)对红曲色素乙醇溶液都有较强的影响；不同光源对红曲色素稳定性影响的结果表明：日光对红曲色素 的破坏作用最大，黑暗、紫外和蓝光照射条件下红曲色素的稳定性无显著差异；通过高效液相色谱法测定日光、 蓝光、白炽灯光、紫外光4种光源处理对桔霉素标准品及红曲样品中桔霉素稳定性的影响，结果表明：紫外光处理 5min后，桔霉素标准品及红曲发酵样品中桔霉素保存率分别为56%和7 1%，说明短时紫外光照射能够明显减少发酵 产物中桔霉素的含量。 关键词：红曲色素；理化条件；光降解性；桔霉素 Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin ZHANG Xiao-wei1,2，WANG Chang-lu1,*，CHEN Mian-hua1，WANG Yu-rong1 (1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China ；2. College of Food Science and Engineering, Xuchang University, Xuchang 461000, China) Abstract ：The effects of different ethanol concentrations, temperature, light exposure and pH on the stability of Monascus red pigments were studied by means of UV-visible spectroscopy . Under the conditions of 80% aqueous ethanol solution, below 70 ℃, pH 5 －7 and darkness, the stability of Monascus red pigments was the best. In ethanol solutions, the pigments were seriously affected by strong acids (pH 2), strong alkalis (pH 9 －11) and high temperatures (80 －100 ℃). Different light sources exerted diverse effects on these pigments. Sunlight cau