Citation: | CHEN Suo, LIU Tao, WANG Shuai, WANG Yanyang, XU Shuai, PAN Weiyi, LI Li. The Stability of Yellow and Orange Monascus Pigments[J]. Science and Technology of Food Industry, 2021, 42(3): 19-24. DOI: 10.13386/j.issn1002-0306.2020040208 |
[1] |
Chen W P,Chen R F,Liu Q P,et al. Orange,red,yellow:Biosynthesis of azaphilone pigments in Monascus fungi[J]. Chemical Science,2017,8(7):4917-4925.
|
[2] |
Ntrallou K,Gika H,Tsochatzis E.Analytical and sample preparation techniques for the determination of food colorants in food matrices[J].Foods,2020,9(1):58.
|
[3] |
Manan M A.Monascus spp.:A source of natural microbial color through fungal biofermentation[J].Journal of Microbiology & Experimentation,2017,5(3):148-166.
|
[4] |
Agboyibor C,Kong W B,Chen D,et al. Monascus pigments production,composition,bioactivity and its application:A review[J].Biocatalysis and Agricultural Biotechnology,2018,16:433-447.
|
[5] |
Lin C H,Lin T H,Pan T M.Alleviation of metabolic syndrome by monascin and ankaflavin:The perspective of Monascus functional foods[J].Food & Function,2017,8(6):2102-2109.
|
[6] |
Zhou W B,Guo R,Guo W L,et al. Monascus yellow,red and orange pigments from red yeast rice ameliorate lipid metabolic disorders and gut microbiota dysbiosis in Wistar rats fed on a high-fat diet[J].Food & Function,2019,10(2):1073-1084.
|
[7] |
Chen W P,Feng Y L,Molnár I,et al. Nature and nurture:Confluence of pathway determinism with metabolic and chemical serendipity diversifies Monascus azaphilone pigments[J].Natural Product Reports,2019,36(4):561-572.
|
[8] |
Shi K,Song D,Chen G,et al. Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation[J].Journal of Bioscience and Bioengineering,2015,120(2):145-154.
|
[9] |
Lv J,Zhang B B,Liu X D,et al. Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture:The relationship between fermentation conditions and mycelial morphology[J].Journal of Bioscience and Bioengineering,2017,124(4):452-458.
|
[10] |
Mapari S A S,Meyer A S,Thrane U.Photostability of natural orange-red and yellow fungal pigments in liquid food model systems[J].Journal of Agricultural and Food Chemistry,2009,57(14):6253-6261.
|
[11] |
Jung H,Kim C,Shin C S.Enhanced photostability of Monascus pigments derived with various amino acids via fermentation[J].Journal of Agricultural and Food Chemistry,2005,53(18):7108-7114.
|
[12] |
Lin T F,Yakushijin K,Büchi G H,et al. Formation of water-soluble Monascus red pigments by biological and semi-synthetic processes[J].Journal of Industrial Microbiology,1992,9(3/4):173-179.
|
[13] |
Jung H,Kim C,Kim K,et al. Color characteristics of Monascus pigments derived by fermentation with various amino acids[J].Journal of Agricultural and Food Chemistry,2003,51(5):1302-1306.
|
[14] |
张晓伟,李培睿,王昌禄,等.温度、pH对红曲米中红曲色素溶解性及稳定性的影响[J].食品科技,2013,38(11):242-245
,250.
|
[15] |
张晓伟,王昌禄,陈勉华,等.理化因子对红曲色素色价的影响及桔霉素的光降解性[J].食品科学,2013,34(15):17-21.
|
[16] |
蒋琼凤,陈莫林,袁志辉.红曲米中红曲色素的提取及稳定性研究[J].中国调味品,2014,39(9):1-3
,10.
|
[17] |
张慧娟,沈良俊,许赣荣,等.红曲橙色素的提取及其稳定性研究[J].食品与发酵工业,2005,31(12):129-133.
|
[18] |
连喜军.红曲色素光稳定性的研究[D].天津:天津科技大学,2005.
|
[19] |
Zhang L,Zheng D,Zhang Q F.Purification of total flavonoids from Rhizoma Smilacis Glabrae through cyclodextrin-assisted extraction and resin adsorption[J].Food Science & Nutrition,2019,7(2):449-456.
|
[20] |
Li L,Chen S,Gao M X,et al. Acidic conditions induce the accumulation of orange Monascus pigments during liquid-state fermentation of Monascus ruber M7[J].Applied Microbiology and Biotechnology,2019,103(20):8393-8402.
|
[21] |
石侃.红曲色素的pH敏感性及低pH萃取发酵的代谢调控[D].广州:华南理工大学,2017.
|
[22] |
Shi K,Chen G,Pistolozzi M,et al. Improved analysis of Monascus pigments based on their pH-sensitive UV-Vis absorption and reactivity properties[J].Food Additives & Contaminants.Part A,Chemistry,Analysis,Control,Exposure & Risk Assessment,2016,33(9):1396-1401.
|
[23] |
Jia L L,Tu X,He K,et al. Monascorubrin and rubropunctatin:Preparation and reaction characteristics with amines[J].Dyes and Pigments,2019,170:107629.
|
[24] |
刘轶.DFT探究红曲色素的光化学特性以及降胆固醇活性[D].新乡:河南师范大学,2016.
|
[25] |
徐海笑.液态发酵红曲黄色素的分离鉴定及稳定性研究[D].无锡:江南大学,2019.
|
[26] |
甘纯玑.红曲黄色素的热稳定性[J].福建师范大学学报(自然科学版),1988,4(3):63-67.
|
1. |
陈昌威,付靖雯,沈祥皓,李湖平,叶静静,谢箭,王灵昭,盘赛昆. 海藻酸钠的流变学特性及影响黏度因素研究. 中国食品添加剂. 2024(01): 99-108 .
![]() | |
2. |
李明娟,王颖,张雅媛,游向荣,周葵,卫萍,韦林艳. 5种干燥方式对木薯酸淀粉性能的影响. 食品工业科技. 2024(08): 134-142 .
![]() | |
3. |
刘会佳,刘伟聪,那治国. 絮凝法回收马铃薯淀粉废水中蛋白质工艺优化. 农产品加工. 2024(21): 68-72+79 .
![]() | |
4. |
惠宇晴,沈卉芳,姚鑫淼,周野,李庆全,孙庆申. 不同品种马铃薯雪花全粉品质分析. 食品工业科技. 2023(19): 356-365 .
![]() | |
5. |
张婧娟,吴子煜,丁媛,雍雅萍. 马铃薯全粉面条配方的优化. 现代食品. 2023(17): 106-109 .
![]() | |
6. |
祁芳,刘星,钱群丽,周佳欣,姚春霞,宋卫国. 基于稳定同位素的5种蔬菜产地真实性判别. 中国无机分析化学. 2022(01): 171-177 .
![]() | |
7. |
徐忠,陈晓明. 植物乳杆菌发酵对马铃薯全粉结构与性能的影响. 食品与发酵工业. 2022(05): 111-115 .
![]() | |
8. |
刘爽,王滢颖,郭爱良,周晨霞,李慧静. 不同品种马铃薯全粉品质特性分析. 食品工业科技. 2022(07): 59-66 .
![]() | |
9. |
辛晶,黄一承,季香青,杨定宽,王玉超,张健,李晓磊,李丹. 黍子粉对小麦面团流变特性和面条品质的影响. 食品工业科技. 2022(19): 69-75 .
![]() | |
10. |
徐茹,杨晓清,刘晓波,米雪. 超声波处理对马铃薯全粉面团网状结构的影响. 中国食品学报. 2022(10): 242-251 .
![]() | |
11. |
胡安阳,吕建秋,杜冰. 不同干燥方式对柚子皮粉加工特性及功能成分含量的影响. 食品工业科技. 2021(05): 170-176 .
![]() | |
12. |
施杨琪,黄茜蕊,茹炜岽,张瑜,柴立红,钱琼秋,包劲松. 14种不同马铃薯全粉的理化特性差异分析. 核农学报. 2021(07): 1593-1600 .
![]() | |
13. |
刘媛,王健,任丛涛,高清海,刘佳,苗雨田. 新型马铃薯雪花粉饼配方优化. 食品工业. 2021(07): 61-64 .
![]() | |
14. |
李亚,黄敏,吴笛,褚哓锐. 凉山州马铃薯加工发展探究. 南方农业. 2021(21): 144-146 .
![]() | |
15. |
杨晓清,徐茹. 调质马铃薯全粉的稳态流变特性及面条品质评价. 粮油食品科技. 2021(06): 131-138 .
![]() | |
16. |
丁香丽,李婷婷,还璐,钱建亚,周晓燕. 响应面法优化无麸质马铃薯曲奇制作工艺. 美食研究. 2020(01): 34-39 .
![]() | |
17. |
王腾飞,胡志敏,霍梅俊,王志华. 南瓜马铃薯糕加工工艺. 食品工业. 2020(10): 9-13 .
![]() |