Study on stability of Monascus pigment in production process of red sweet rice wine

Authors

LI Yongbo, Academe of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
XIAO Guoxue, Academe of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
MA Yuan, Academe of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China

Abstract

Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal ions, the effect of Fe³⁺ on Monascus pigment maximum, while Cu²⁺ and Zn²⁺ effects were not significant.

Publication Date

3-28-2016

First Page

203

Last Page

205

DOI

10.13652/j.issn.1003-5788.2016.03.044

Recommended Citation

Yongbo, LI; Guoxue, XIAO; and Yuan, MA (2016) "Study on stability of Monascus pigment in production process of red sweet rice wine," Food and Machinery: Vol. 32: Iss. 3, Article 44.
DOI: 10.13652/j.issn.1003-5788.2016.03.044
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/44

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