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[1]王铁军,许赣荣.水溶性红曲中Monacolin K的稳定性[J].生物加工过程,2009,7(01):64-68.
 WANG Tie-jun,XU Gan-rong.Stability of Monacolin K in water-soluble functional monascus[J].Chinese Journal of Bioprocess Engineering,2009,7(01):64-68.
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水溶性红曲中Monacolin K的稳定性
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
7
期数:
2009年01期
页码:
64-68
栏目:
出版日期:
2009-01-30

文章信息/Info

Title:
Stability of Monacolin K in water-soluble functional monascus
文章编号:
1672-3678(2009)01-0064-05
作者:
王铁军许赣荣
江南大学 工业生物技术教育部重点实验室,无锡 214122
Author(s):
WANG Tie-jun XU Gan-rong
Key Laboratory of Industrial Biotechnology of the Ministry of Education, Jiangnan University,Wuxi 214122, China
关键词:
水溶液Monacolin K稳定性红曲
分类号:
TQ460
文献标志码:
A
摘要:
对红曲中Monacolin K(MK)在水溶液中的稳定性进行研究,考察不同加热温度、时间、pH、盐、维生素C(VC)、氨基酸、蔗糖质量浓度、光照和存放时间对其稳定性的影响。结果表明:100 ℃保温30 min,水溶液中Monacolin K的浓度比20 ℃保温相同时间仅下降了46%。热处理、长时间光照对水溶液中Monacolin K有轻微的破坏作用;pH<5.0,盐、VC、氨基酸的添加可降低水溶液Monacolin K溶解度。pH<4.0可使酸型Monacolin K转化为内酯型。在Monacolin K水溶液中添加30 g/L蔗糖可使水溶液中Monacolin K饱和质量浓度增至632.9 mg/L。


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相似文献/References:

[1]汤卫华,乔长晟,贾士儒.红曲霉液态发酵生产Monacolin K培养基的优化[J].生物加工过程,2007,5(02):42.[doi:10.3969/j.issn.1672-3678.2007.02.008]
 TANG Wei-hua,QIAO Chang-sheng,JIA Shi-ru.Optimization of the liquid culture medium for fermentation of Monacolin K by Monascus[J].Chinese Journal of Bioprocess Engineering,2007,5(01):42.[doi:10.3969/j.issn.1672-3678.2007.02.008]

备注/Memo

备注/Memo:
收稿日期:2008-04-09
基金项目:国家“十一五”科技支撑计划资助项目(2006BAD27B093)
作者简介:王铁军(1982—),男,山东邹平人,硕士研究生,研究方向:发酵工学;许赣荣(联系人),教授,E-mail:grxu123@126.com
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