| 红曲发酵麦麸提取红曲色素的初步研究 |
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| 引用本文： | 乔明武,;田洁,;王慧荣.红曲发酵麦麸提取红曲色素的初步研究[J].农村实用工程技术(绿色食品),2008(6):32-34. |
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| 作者姓名： | 乔明武 ;田洁 ;王慧荣 |
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| 作者单位： | [1]河南农业大学食品科学技术学院,河南郑州450002; [2]河南农业职业学院食品科学系,河南郑州451450 |
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| 摘 要： | 该文研究了以麦麸为基质，逐步培养红曲菌完全在麦麸中生长，来发酵培养红曲并产生次级代谢产物红曲色素。在35℃、pH为6．0的最佳发酵条件下，通过单因素和正交实验确定了最适红曲色素的提取条件：70％乙醇，60℃、pH为4．0时提取3h。
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| 关 键 词： | 红曲 麦麸 红曲色素 |
Study on the extraction of Monascus pigments fermented by bran |
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| Affiliation: | Qiao Mingwu, Tian Jie, Wang Huirong (1 School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China 2 Department of Food Science,Henan Vocational College of Agriculture, zhengzhou 451450,China) |
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| Abstract: | Wheat bran was the basic material. The secondary metabolism of monascus pigment were obtained when the bran were fully fermented by the species ofmonascus. The results showed the optimum extracting conditions were： the concentration of alcohol 70 %, extracting temperature 60 ℃, pH of extracting media 4.0 and extracting time 3 hours, with the optimum condition of temperature 35℃, pH of media 6.0. |
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| Keywords: | monascus bran monascus pigment |
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