红曲霉液态发酵产色素及稳定性的研究-《中国调味品》

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Title:: Study on production and stability of Monascus pigment by liquid fermentation

摘要:: 考察了装量、时间、接种量、金属离子及维生素等因素对红曲霉液体发酵产红曲色价的影响及pH、光照和添加剂对红曲色素稳定性的影响。结果发现当培养装量为75 mL/250 mL、培养时间7 d、接种量为9%、硫酸亚铁添加浓度为0.005 mmol.L-1、维生素B1的添加浓度为0.03%时，红曲霉产红曲色素的色价最高，可达714.80 U.mL-1。红曲色素在pH为7的环境下放置8 h时，红曲色价达到最大值，为782.1 U.mL-1；最适保存方式是避光保存，在避光下放置72 h，红曲色素的色价仍有508 U.mL-1；食品添加剂苯甲酸钠和亚硝酸钠对红曲色素具有一定的增色作用，但是添加一定量的EDTA会使红曲色素的色价降低，维生素C和双氧水对红曲色素的影响不大。

Abstract:: The effects of loading amount, time, inoculation amount, metal ions and vitamins on the pigment produced by Monascus liquid fermentation and the effects of pH, illumination and additives on the stability of Monascus pigment were investigated. The results showed that when the culture volume was 75 mL/250 mL, the inoculation time was 9 days, and the concentration of ferrous sulfate was 0.005 mmol.L-1, the concentration of vitamin B1 was 0.03%. Monascus had the highest color value of Monascus pigment, up to 714.80 U ·mL -1. When the Monascus pigment was stored in the environment of pH 7 for 8 h, the color value of Monascus reached the maximum value of 782.1 U.mL-1, and the best way of preservation was to preserve it without light for 72 hours, and the color value of Monascus pigment was still 508U.mL-1. The food additives sodium benzoate and sodium nitrite had a certain effect on the color of Monascus pigment, but the color value of Monascus pigment could be decreased by adding certain amount of EDTA. Vitamin C and hydrogen peroxide had little effect on the pigment of Monascus