WO2016194845A1 - Colorant dérivé du monascus présentant une solidité à la lumière améliorée - Google Patents

Colorant dérivé du monascus présentant une solidité à la lumière améliorée Download PDF

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Publication number
WO2016194845A1
WO2016194845A1 PCT/JP2016/065814 JP2016065814W WO2016194845A1 WO 2016194845 A1 WO2016194845 A1 WO 2016194845A1 JP 2016065814 W JP2016065814 W JP 2016065814W WO 2016194845 A1 WO2016194845 A1 WO 2016194845A1
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Prior art keywords
dye
pigment
general formula
colored
light
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PCT/JP2016/065814
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English (en)
Japanese (ja)
Inventor
亜佑美 ▲櫛▼井
直也 片山
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グリコ栄養食品株式会社
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Priority to CN201680025573.7A priority Critical patent/CN107532187A/zh
Priority to JP2017521922A priority patent/JPWO2016194845A1/ja
Publication of WO2016194845A1 publication Critical patent/WO2016194845A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
    • C12P17/18—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms containing at least two hetero rings condensed among themselves or condensed with a common carbocyclic ring system, e.g. rifamycin

Definitions

  • the present invention relates to a beige mushroom pigment that is prevented from fading due to light exposure and has improved light resistance. Furthermore, this invention relates to the colored product using the said Benikouji pigment
  • coloring agents are used to give foods, medicines, cosmetics, etc. a desired color tone.
  • Colorants are roughly classified into synthetic colorants and natural colorants.
  • natural colorants have been widely used in response to increasing consumer awareness of safety.
  • Benikouji pigment which is a red pigment, has a long food experience and high safety, and is widely used mainly in the food field.
  • the red beet pigment has the disadvantage that it fades when exposed to light such as fluorescent light or sunlight. Since such fading leads to a decrease in commercial value and a shortened expiry date, development of a technique for improving the light resistance of the beige mushroom dye is required.
  • Patent Document 2 a method of containing a sesamolin derivative in a beige mushroom dye (Patent Document 3), a method of containing a condensed tannin in a beco mushroom dye (Patent Document 4), a tryptophan, a histidine, a tyrosine Or a method of dissolving methionine in a solution containing 0.1% by weight or more (Patent Document 5), a method of adding plant polyphenol alone or a combination of plant polyphenol and tocopherol to Benikouji pigment (Patent Document 6), Benikouji pigment, hydrophobic Protein / polyphenols into alcohol / A method of dispersing and drying the mixture (Patent Document 7), together with Monascus color, a method (Patent Document 8) have been proposed to incorporate a certain amount of polyglycerol condensed ricinoleic acid esters and edible oil.
  • Japanese Unexamined Patent Publication No. 07-18195 JP 2000-119549 A Japanese Patent Laid-Open No. 10-110109 JP 2011-200195 A Japanese Patent Laid-Open No. 2003-191 Japanese Patent Laid-Open No. 2002-173609 JP 2008-115233 A JP 2009-263650
  • An object of the present invention is to provide a beige mushroom pigment that is prevented from fading due to light exposure and has improved light resistance. Moreover, an object of this invention is to provide the colored product using the said Benikouji pigment
  • the inventor of the present invention coexists with monascorubrin and / or rubropunctatin and cystine and / or cysteine in the production process of the beige mushroom pigment.
  • the dye component represented by the general formula (1) was produced, and it was found that the beige mushroom dye containing the dye component can effectively suppress fading due to light exposure and has excellent light resistance.
  • the present invention has been completed by further studies based on this finding.
  • Item 1 A beige mushroom dye characterized by containing a dye component represented by the following general formula (1).
  • R 1 represents a pentyl group or a heptyl group
  • R 2 represents a residue represented by the following General Formula (21) or (22).
  • R 3 represents an amino group or a residue represented by the following General Formula (21a).
  • R 4 represents a pentyl group or a heptyl group.
  • Item 3. Item 3.
  • the beige mushroom pigment according to item 1 or 2 which is used as a colorant for food.
  • Item 4. Item 4.
  • Item 6. Item 6.
  • Item 7. Item 7. A colored product, which is colored using the Benikouji pigment described in any one of Items 1 to 6.
  • Item 8. Item 8. The colored product according to Item 7, which is a food.
  • Item 9. Item 9. The colored product according to Item 8, which is a crab stick, syrup, or jelly.
  • Item 11. Item 11. The colored product according to any one of Items 7 to 10, which is contained in a non-light-shielding container.
  • the beige moji pigment of the present invention has excellent light resistance because it is suppressed from fading, so that the color tone of a product colored using this can be stably maintained. can do.
  • the product colored with the beige powder dye of the present invention has excellent light resistance, and even when stored and distributed and stored in a non-light-shielding container, it is possible to suppress deterioration of the appearance due to fading.
  • the product colored using the beige powder pigment of the present invention can be displayed in a state where the appearance is visible, it is possible to visually encourage consumers to purchase the colored product.
  • the beige mushroom pigment of the present invention is a natural colorant produced using a koji mold with many years of food experience and has high safety.
  • Test Example 1 the light resistance in an aqueous solution of each beech powder (Examples 1 and 2, Comparative Examples 1 and 3 to 6) was evaluated.
  • Test example 2 it is the result of having evaluated the light resistance of the crab colored with the beige mushroom pigment
  • Test example 3 it is the result of having evaluated the light resistance of the syrup colored with Benikouji pigment
  • Test example 4 it is the result of having evaluated the light resistance of the jelly colored with Benikouji pigment
  • the beige mushroom pigment of the present invention is characterized by containing a pigment component represented by the following general formula (1).
  • R 1 represents a pentyl group (— (CH 2 ) 4 —CH 3 ) or a heptyl group (— (CH 2 ) 6 —CH 3 ).
  • the dye component represented by the general formula (1) is a derivative of rubropanthatin when R 1 is a pentyl group and a derivative of monascorbline when R 1 is a heptyl group.
  • R 2 is a residue represented by the following general formula (21) or (22).
  • R 3 represents an amino group or a residue represented by the following general formula (21a).
  • R 4 represents a pentyl group (— (CH 2 ) 4 —CH 3 ) or a heptyl group (— (CH 2 ) 6 —CH 3 ).
  • the residue represented by the general formula (21a) is a residue derived from rubropanthatin when R 4 is a pentyl group, and the residue derived from monascorbline when R 1 is a heptyl group. Be based.
  • the dye component represented by the general formula (1) is specifically the dye component represented by the following general formulas (11) to (13).
  • R 1 and R 4 are as described above.
  • the dye component represented by the general formula (1) includes a residue obtained by removing one or two amino groups of cystine or a residue obtained by removing the amino group of cysteine from monascorbulin and / or rubropanthatin. By including, it becomes possible to provide light resistance that is remarkably excellent.
  • the method for producing the dye component represented by the general formula (1) is not particularly limited as long as the dye component having the above structure is obtained. Specifically, it is known that monascorbulin and rubropantactin replace the oxygen atom constituting the 6-membered ring with the nitrogen atom of the amino group through the formation of a Schiff base with a compound having an amino group. (For example, Journal of Industrial Microbiology, Vol. 16, 16, pp. 163-170 (1996); Edible Journal, 15, 36 (1972); US Pat. No. 3,765,906; 2007-63464; JP-A-53-44657, etc.), the dye component represented by the general formula (1) dissolves both monascorbline and / or rubropantactin and cystine and / or cysteine. It can be obtained by coexisting in the state.
  • the bemoji mushroom pigment of the present invention is produced using a culture production technique using a koji mold.
  • the step of cultivating red koji mold, the step after the koji mold culture process and before the extraction process of bengoji mushroom pigment, the step of extracting bemoji mushroom pigment from the koji mold culture, and Cystine and / or cysteine may be added at any one of the stages.
  • the amount of cystine and / or cysteine added may be appropriately set according to the amount of monascorbline and / or rubropantactin produced.
  • the molar ratio is usually 0.05 times or more, preferably about 0.5 to 2 times the amount.
  • any Monascus genus belonging to the genus Monascus and capable of producing Monascorbulin and / or rubropantactin may be used.
  • Monascus pubigels Monascus cellolbesens, Monascus perpreus, Monascus anca, Monascus rubers, Monascus kaoriang, Monascus albizus, Monascus rubiginosus, Monascus major, Monascus rubis, Monascus paxis -Vitreus, Monascus barkeri, Monascus sp., And mutants thereof.
  • Monascus perpreus is preferable.
  • the culture of koji mold can be performed according to a known culture method such as liquid culture or solid culture.
  • cystine and / or cysteine may be added to the medium to be used in advance, or cystine and / or cysteine may be added during the culture. Good.
  • a method for extracting Benikouji pigment from a culture of Monascus fungus may be performed by a method employed in the conventional production of Benikouji pigment. Specifically, a method of performing an extraction treatment using an organic solvent such as ethanol, or a mixed solvent of these organic solvents and water as an extraction solvent on the cells collected from the culture as it is or as a culture medium may be mentioned. .
  • an organic solvent such as ethanol, or a mixed solvent of these organic solvents and water
  • cystine and / or cysteine may be added in advance to the extraction solvent used, and the cells recovered from the culture or culture Cystine and / or cysteine may be added before, during and / or after mixing with the extraction solvent.
  • cystine and / or cysteine is added to monascorbulin and / or rubropanthatin obtained by the extraction treatment. What is necessary is just to add.
  • the beech mushroom pigment of the invention obtained through extraction from the culture of red koji mold may be used as it is, but may be further subjected to purification treatment by adsorption resin treatment, activated carbon treatment, filtration or the like, if necessary. Further, if the beech mushroom pigment of the present invention is provided in a powder state, it may be subjected to a drying treatment such as spray drying, freeze drying, vacuum drying, ventilation drying and the like after extraction or purification to form a powder.
  • a drying treatment such as spray drying, freeze drying, vacuum drying, ventilation drying and the like after extraction or purification to form a powder.
  • dye of this invention may contain the other pigment component derived from a red koji mold other than the pigment component shown to the said General formula (1) as needed.
  • the “other pigment component derived from Monascus” is an absorption of visible light among the pigment component produced by Monascus and the pigment component obtained from the pigment component produced by Monascus. Or it is a component which exhibits a color by discharge
  • pigment components derived from Monascus include monascorbulin, rubropantactin, rubropantamine, monascorbamine, monascin, ancaflavin, and compounds having amino groups such as cysteine and Substituents with amino acids other than cystine, proteins and the like).
  • the ratio of the dye component represented by the general formula (1) with respect to the total amount of the pigment component contained in the beige mushroom dye of the present invention is not particularly limited.
  • the ratio of the dye component represented by the general formula (1) is 5 per 100 parts by weight of the total amount of the dye components contained in the bemoji dye. More than 20 parts by weight, preferably 20 parts by weight or more, more preferably 30 to 100 parts by weight, particularly preferably 40 to 100 parts by weight, and most preferably 50 to 100 parts by weight.
  • dye uses the Benikouji pigment
  • arginine, serine, monascorbine to which an arginine residue is bonded, rubropantatin to which an arginine residue is bonded, and monas to which a serine residue is bonded examples include those having a low content of corbrin and rubropantactine to which a serine residue is bonded (hereinafter referred to as “arginine / serine compound”).
  • the total amount of the arginine / serine compound is 35 parts by weight or less, preferably 20 parts per 100 parts by weight of the total amount of the dye component represented by the general formula (1).
  • monascorbulin to which an arginine residue is bonded and rubropantactine to which an arginine residue is bonded are R 2 in the general formula (1) except for the amino group at the ⁇ -position of arginine.
  • monascorbulin to which a serine residue is bonded and rubropantatin to which a serine residue is bonded are a residue obtained by removing the amino group of serine as R 2 in the general formula (1). Refers to the bound compound.
  • the beech mushroom pigment of the present invention may be in the form of powder or liquid.
  • the beige moji pigment of the present invention may contain other additives depending on the form.
  • the additive added to the beech mushroom pigment of the present invention include sugars (lactose, mannitol, sorbitol, etc.), starch, cyclodextrins, antioxidants, inorganic salts (calcium phosphate, calcium sulfate, etc.), aqueous bases (water) , Ethanol, etc.), pH adjusters and the like.
  • the Benikouji pigment of the present invention exhibits a red color similarly to the conventional Benikouji pigment, and is used as a coloring agent.
  • the colored product colored using the beech powder of the present invention is not particularly limited as long as it is required to be colored red, and specifically, foods, cosmetics, oral preparations, pharmaceuticals, etc. It is done.
  • the beech mushroom pigment of the present invention is naturally derived and has high safety, and thus is particularly suitable as a colorant for food.
  • a colored product using the conventional bemoji dye is likely to cause a deterioration in appearance due to fading when stored in a non-light-shielding container.
  • a container it is often distributed and stored in a container.
  • the colored product using the beech powder of the present invention even if it is exposed to sunlight or fluorescent light, fading can be suppressed and it has excellent light resistance. Even if it is accommodated in the container, it is possible to suppress a decrease in appearance due to fading.
  • a suitable example of a product to be colored by the beech mushroom dye of the present invention is a product that is distributed and stored in a non-light-shielding container.
  • the non-light-shielding container is a container that cannot completely block the transmission of sunlight and light from a fluorescent lamp into the container, a transparent or translucent container that can visually recognize the inside of the container from the outside, and from the outside An opaque container in which at least a part of the light passes through the inside of the container is included, although the inside of the container cannot be visually recognized.
  • a transparent or translucent container in which the inside of the container can be visually recognized from the outside can bring about an improvement in commercial value visually. Therefore, a product contained in the transparent or translucent container is the present invention. It can be said that it is suitable as an object to be colored.
  • the transparent or translucent container may be colorless and transparent or colored and transparent, but is preferably colorless and transparent in order to make it easy to visually recognize the appearance of the stored colored product. Further, the transparent or translucent container may be transparent or translucent on the entire surface, but it is sufficient that at least a part of the container is transparent or translucent and the inside is visible.
  • a transparent or translucent container also includes a container in which an opaque plastic tray is covered with a transparent or translucent film, a container in which a light-shielding lid is attached to a transparent or translucent container body, and the like. .
  • the transparent or translucent containers from the viewpoint of facilitating the visual appearance of the contained colored product, it is preferably a transparent container, more preferably a colorless transparent container (that is, a container having a colorless and transparent portion at least partially). ).
  • a transparent container more preferably a colorless transparent container (that is, a container having a colorless and transparent portion at least partially).
  • the object for coloring the beige mushroom pigment of the present invention Is particularly suitable.
  • a colored product using the beech powder of the present invention does not fade even if it is distributed, stored, or displayed under non-light-shielding conditions in a state where it is not housed in a container or in a non-light-shielding container. Can be suppressed.
  • a suitable example of a product to be colored by the beige mushroom pigment of the present invention there is a product that is distributed, stored, or displayed under non-light-shielding conditions.
  • the non-light-shielding condition refers to a condition where light is exposed by sunlight or a fluorescent lamp.
  • the product when a product colored with the beech powder of the present invention is displayed and provided under non-light-shielding conditions, the product is not stored in a container, or is stored in a transparent or translucent container in which the inside is visible. This makes it possible for the consumer to visually recognize the appearance of the colored product, and thus to visually encourage the purchase.
  • the food to be colored by the beech powder of the present invention is not particularly limited as long as it is required to be colored red, and for example, crab, salmon, chikuwa, fish sausage, fish meat surimi Seafood products such as syrup; syrup; confectionery such as jelly, gum, gummi, agar, cake, cookies, tablet confectionery; Fruit processed products such as jam, marmalade, fruit sauce; seasonings such as mirin, cooking liquor, dressing sauce, sauces; soups; soups; frozen confectionery such as ice cream, ice milk, ice confectionery; yogurt, ice cream, Dairy products such as whipped cream; Bottled meat, fish meat, fruits, etc .; Canned foods; Beverages such as carbonated drinks, soft drinks, alcoholic drinks; Pickles; Noodles And the like.
  • marine product, syrup, confectionery; especially crabama, syrup, and jelly are foods that are often distributed and stored in transparent containers, and are used as coloring objects for the beige mushroom pigment of the present invention. Particularly preferred.
  • the cosmetics to be colored by the beige mushroom pigment of the present invention are not particularly limited as long as they are required to be colored red, and for example, creams, emulsions, lotions, cosmetics, Basic cosmetics such as ointments, oils, packs, lotions and gels; makeup cosmetics such as foundations, eye shadows, lipsticks and blushers.
  • the oral preparation to be colored with the beige mushroom pigment of the present invention is not particularly limited as long as it is required to be colored red, and for example, toothpaste, powder dentifrice, liquid Dentifrices such as dentifrices; dental creams; mouthwashes such as mouthwashes and mouthwashes; oral pastes, mouse sprays, orally disintegrating films, gels, troches, tablets, chewables and the like.
  • the addition amount of the beige mushroom pigment of the present invention to the product to be colored may be appropriately set according to the type of the product and the degree of coloring to be imparted to the product.
  • the “color value E 10% ” shown in the following examples and the like is calculated by (dilution ratio of dye solution) ⁇ (absorbance at the maximum absorption wavelength of 480 to 520 nm at an optical path length of 1 cm) ⁇ 0.1. Is the color value.
  • a citrate buffer solution pH 7 (as described in the 8th edition of the Food Additives) was used as a dilution solvent for the dye solution for measuring absorbance.
  • Benikouji pigment Analyzing method of Benikouji pigment
  • Each component (Monascorbulin, rubropanktatin, ankaflavin and monascobramin) contained in Benikouji pigment was purified and used as a standard substance in HPLC analysis.
  • HPLC analysis was performed using an ODS (octadecylsilyl C18) column as the beige mushroom dye, and an acetic acid-containing methanol solution as an eluent. Used to identify the components corresponding to each peak. Moreover, the ratio (weight part) of each pigment
  • Example 1 According to a conventional method, the koji mold was subjected to liquid culture to obtain a culture solution. In this liquid culture, the culture conditions were set so that the ratio of the production amount of monascorbulin and rubropanktatin among the pigment components produced by Monascus was increased.
  • Benikomiji pigment was extracted according to a conventional method.
  • water-containing ethanol ethanol content 50% by weight
  • cystine was added in the process of extracting Benikouji pigment from the culture solution.
  • the extracted beech mushroom dye was purified by filtration to obtain a liquid bemoji dye.
  • Example 2 Benikouji pigment was produced under the same conditions as in Example 1 except that cysteine 610 mg was used instead of cystine.
  • cysteine 610 mg was used instead of cystine.
  • Comparative Example 1 A commercially available beige moji pigment was prepared.
  • Comparative Example 2 A commercially available Benikouji pigment different from Comparative Example 1 was prepared.
  • Test Example 1 Evaluation of light resistance in aqueous solution
  • the dissolved dye solution was put in a glass bottle and allowed to stand for 24 hours at 5 ° C. under a fluorescent lamp of 25,000 lux to perform light exposure.
  • Test Example 3 Evaluation of Light Resistance in Syrup Coloring Uncolored commercial shaved ice syrup (trade name “Imitsu”, manufactured by Imuraya Co., Ltd.) and Benikouji dye (Example 1 and Comparative Example 2) with color value E
  • the obtained colored syrup was placed in a glass bottle and allowed to stand at 5 ° C. under a fluorescent light of 25,000 lux for 24 hours to be exposed to light.
  • the absorbance at the maximum absorption of 480 to 520 nm of the colored syrup was measured before and after the light exposure, and the color value residual ratio (%) was calculated in the same manner as in Test Example 1.

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Abstract

L'objet de la présente invention est de fournir un colorant dérivé du monascus présentant une solidité à la lumière améliorée et une suppression de la décoloration liée à l'exposition à la lumière. Dans le procédé de production dudit colorant dérivé du monascus, un composant colorant, représenté par la formule générale (1), est généré en amenant la monascorubrine et/ou la rubropunctatine et/ou à être conjointement présente avec de la cystine et/ou de la cystéine ; un colorant dérivé du monascus contenant ledit composant colorant peut efficacement supprimer une décoloration liée à une exposition à la lumière et présente une excellente solidité à la lumière.
PCT/JP2016/065814 2015-05-29 2016-05-27 Colorant dérivé du monascus présentant une solidité à la lumière améliorée WO2016194845A1 (fr)

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CN201680025573.7A CN107532187A (zh) 2015-05-29 2016-05-27 耐光性提高的红曲色素
JP2017521922A JPWO2016194845A1 (ja) 2015-05-29 2016-05-27 耐光性が向上したベニコウジ色素

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CN113480870A (zh) * 2021-06-18 2021-10-08 长江大学 一种提高红曲红色素热稳定性的方法和应用

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CN102433019A (zh) * 2011-11-17 2012-05-02 江门科隆生物技术股份有限公司 一种提高红曲红色素光热稳定性的红曲红色素制备方法
CN104404084A (zh) * 2014-11-10 2015-03-11 广东科隆生物科技有限公司 一种红曲红色素制备方法及其获得的红曲红色素

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