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红曲色素稳定性研究
李浩然; 杜竹玮; 张剑锐
2003
Source Publication食品科学
Issue11Pages:59-62
Abstract本文采用固态发酵方法,制备红曲米。以红曲发酵大米为原料,探索红曲色素的浸取工艺,确定了最佳溶剂、浸取温度,在此基础上确定了红曲色素的最佳工艺条件。并详细研究了红曲色素的热、光、酸碱、药剂稳定性,结果表明:红曲色素在150℃以下相对稳定;红曲色素紫外稳定,而对太阳光敏感;另外红曲色素对各种不同药剂的稳定性不同,少量NaCl、CaCl2几乎无影响,但Cu2+、Zn2+等离子对其稳定性有影响;红曲色素对pH是稳定的,红曲色素的抽提液到pH11时还保持稳定的红色。
Keyword红曲酶 色素 固态发酵 稳定性
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/5461
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
李浩然,杜竹玮,张剑锐. 红曲色素稳定性研究[J]. 食品科学,2003(11):59-62.
APA 李浩然,杜竹玮,&张剑锐.(2003).红曲色素稳定性研究.食品科学(11),59-62.
MLA 李浩然,et al."红曲色素稳定性研究".食品科学 .11(2003):59-62.
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