红曲橙色素的提取及其稳定性研究

以固态发酵生产的红曲色素为材料,从色素的提取方法、稳定性测试及与氨基酸反应3方面进行研究。结果表明,用板层析方法可分离、制备较纯的橙色素。该色素的热稳定性良好,光稳定性差;酸性条件下较稳定,pH>5.7时色素可能发生变化,导致吸光值下降,最大吸收峰对应波长发生位移;Na2SO3与H2O2对橙色素有一定的破坏作用,NaCl与蔗糖没有太大影响;不同氨基酸与橙色素会发生不同程度的反应,文中对谷氨酸和橙色素反应生成的衍生物进行了分析,确定出其分子量和结构。

Studies on the Extraction and Stability of Monascus Orange Pigment

Monascus pigments produced by solid state fermentation was used as expriment material.Its extraction,stability and the reaction with amino acid were studied.The results showed that purer orange pigment was obtained by TLC;the pigment was stable to heating but not stable to light,it is stable in acid condition but the absorbance decreased and maximal absorption peak moved when pH>5.7.The stability of the pigment was seriously affected when Na_2SO_3 and H_2O_2 were added,but no change was found with NaCl and sucrose; The reaction of orange pigment with different amino acids were different.The ramification produced by the reaction among glutamic acid and orange pigment was studied and the final product molecular weight and structure were confirmed.