The fermentation broth of Monascus purpureus W-2 was separated to three phases by solvent extraction and centrifugation. The pigments in the extracts of the broth and these three phases were scanned using a spectrophotometer at 300-600 nm. It was found that most of these pigments in the upper and middle phase were liposoluble. And the pigments in the lower phase were water-soluble. The wave lengths corresponding to the wave peaks for the pigments in the extracts of the broth were 406 and 466 nm; and were 391 and 468 nm in the upper phase; 408 and 468 nm in the middle phase; and 332 nm in the lower phase. After separation by thin layer chromatography (TLC), more than 20 varieties of pigments were detected in the fermentation broth, and most of them were monascorubrin(orange) and monascin(yellow). The Rf values of these pigments were determined. By TLC method, the color types, quantities of these pigments and their contents can be determined, while the scanning method is simple but can only be used for preliminary qualitative analysis and the evaluation of the relative content of the main pigment.
XU Ganrong
,
XING Hongbo
,
NI Dongjiao
,
ZHANG Bobo
,
CHEN Lei
,
ZOU Xinhua
. Purification and qualification of the orange and yellow pigments from fermentation broth by Monascus purpureus W-2[J]. Food and Fermentation Industries, 2020
, 46(14)
: 7
-11
.
DOI: 10.13995/j.cnki.11-1802/ts.022935
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