以光谱扫描(spectral scanning)及薄层层析(thin layer chromatography, TLC)法,研究了红曲橙、黄色素的稳定性。研究发现,红曲橙、黄色素对光照较为敏感,在光照条件下红曲橙、黄色素的色价呈下降趋势。从TLC结果来看,光照过程中部分红曲橙色素会转化为红曲黄色素。将红曲橙、黄色素发酵液直接与食品原料混合,发现含蛋白质的物料与红曲橙、黄色素发酵液混匀后色泽由橙、黄色逐渐变为红色,而不含蛋白质的物料与红曲橙、黄色素发酵液混匀后色泽未发生改变。通过光谱扫描分析发现,含有蛋白的原料与红曲橙、黄色素发酵液混匀后其波长扫描图谱发生偏移,TLC结果显示,含有蛋白的原料与红曲橙、黄色素发酵液混匀后发酵液中的橙色素完全消失而产生新的红色素。热稳定性研究结果表明红曲橙、黄色素热稳定性良好。
The stability of Monascus monascorubrin and monascin from Monascus sp. was studied by spectral scanning and thin layer chromatography (TLC). It was showed that monascorubrin and monascin were sensitive to light and their color value decreased with time. TLC results revealed the conversion of some monascorubrin into monascin during the process. When monascorubrin and monascin fermentation broth was mixed directly with food ingredients, the color of the protein-containing materials gradually changed from orange/yellow to red, while that of the protein-free materials not. When protein-containing materials were mixed with the monascorubrin and monascin fermentation broth, spectral scanning analysis revealed deviation of the wavelength scanning spectrum and TLC showed the disappearance of monascorubrin and the formation of new red pigment. Monascorubrin and monascin showed good thermal stability.
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