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.
XING Hongbo
,
XU Ganrong
,
NI Dongjiao
,
ZENG Li
,
MO Jinling
,
ZOU Xinhua
. The stability of monascorubrin and monascin from Monascus sp.[J]. Food and Fermentation Industries, 2020
, 46(11)
: 146
-150
.
DOI: 10.13995/j.cnki.11-1802/ts.023224
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