摘要
研究水溶性红曲色素的光稳定性以及光降解动力学规律,并考察金银花醇提物对其护色的作用效果。结果表明:水溶性红色素以及黄色素的光降解符合一级动力学方程。金银花醇提物对水溶性红曲红色素和黄色素有良好的护色效果。结合添加金银花醇提物后色素溶液的浊度(NTU)确定金银花醇提物最优添加量为0.5 mg/mL。金银花醇提物有效提高了酸性条件下红曲色素的光稳定性,在pH4、7条件下,添加金银花醇提物的红色色素保存率分别是不添加的4.58、2.75倍;添加金银花醇提物的黄色色素保存率分别是不添加的5.93、1.75倍。经HPLC分析显示,金银花醇提物中绿原酸含量达到108.13 mg/g。红色素以及黄色素溶液中分别添加0.5 mg/mL金银花醇提物、0.5 mg/mL绿原酸和0.5 mg/mL维生素C,紫外照射180 min后红色素保存率分别是空白组的2.18、2.02、1.82倍;黄色素保存率分别是空白组的3.49、3.20、2.56倍,金银花醇提物的护色作用可能与绿原酸的存在有关。
The photostability and photo degradation kinetics of water-soluble monascus red pigments and yellow pigments was studied in this paper.Besides,effect of honeysuckle extract on the protection of water-soluble monascus pigments were also studied in the study.The results showed that rule of degradation in the two monascus pigments accorded with the first-order kinetics. Honeysuckle extract was effective in protecting the two monascus pigments.According to the result of turbidity(NTU),the optimum addition of honeysuckle extract was 0.5 mg/mL.The photostability of monascus red pigments was improved effectively by the honeysuckle extract under acidic conditions.When the pH value was 4,7,the survival rate of monascus red pigments was 4.58-fold and 2.75-fold higher than the control,and the survival rates of monascus yellow pigments were 5.93-fold and 1.75-fold higher than the control.The content of chlorogenic acid,one of its effective substances,was determined by high performance liquid chromatography(HPLC),and its content was 108.13 mg/g of the quality of honeysuckle extract dry powder. The 0.5 mg/mL honeysuckle extract,chlorogenic acid and V_C were respectively added into the monascus yellow and red pigments,and the survival rate of monascus red pigments were 2.18-fold,2.02-fold and 1.82-fold to the control after exposing in ultraviolet radiation for 180 minutes.And the survival rates of monascus yellow pigments were 3.49-fold,3.20-fold and 2.56-fold to the control. Chlorogenic acid may be closely related to the effect of honeysuckle extract on color protection.
作者
邱华振
杨昳津
胡健
王光强
熊智强
张汇
艾连中
夏永军
QIU Hua-zhen;YANG Yi-jin;HU Jian;WANG Guang-qiang;XIONG Zhi-qiang;ZHANG Hui;AI Lian-zhong;XIA Yong-jun(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology, Shanghai Engineering Research Center of Food Microbiology,Shanghai 200093,China;Shanghai Jinfeng Wine Co.,Ltd.,Shanghai 200120,China)
出处
《食品工业科技》
CAS
北大核心
2019年第15期178-183,共6页
Science and Technology of Food Industry
基金
功能性黄酒先进酿造技术人才培养产学研联合实验室(201705-PD-LJZ-B2074-007)
黄酒中生物胺等危害因子控制关键技术标准研究(18DZ2200200)
关键词
金银花醇提物
水溶性红曲色素
绿原酸
光稳定性
honeysuckle extract
water-soluble monascus pigments
chlorogenic acid
photostability
