Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Stability of Monascus Pigment Produced by Monascus sp. MK2

Monascus sp. MK2 균주가 생산하는 홍국색소의 안정성

  • Jeon, Chun-Pyo (Department of Medicine Quality Analysis, Andong Science College) ;
  • Lee, Jung-Bok (Department of Bioresource Sciences, Andong National University) ;
  • Kwon, Gi-Seok (Department of Bioresource Sciences, Andong National University)
  • 전춘표 (안동과학대학교 의약품질분석과) ;
  • 이중복 (안동대학교 생명자원과학과) ;
  • 권기석 (안동대학교 생명자원과학과)
  • Received : 2013.03.12
  • Accepted : 2013.05.28
  • Published : 2013.05.30
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Abstract

The stability of monascus pigment produced by Monascus sp. MK2 was investigated according to light, pH, temperature, organic acid, synthetic antioxidant, and natural substance. The light stability was increased (sun light < fluorescent lamp < ultraviolet rays < dark condition) when storing the monascus pigments. Although the monascus pigments were stable in the range of pH 3.0, the degradation rate of pigment was increased at pH 11.0. The stability of monascus pigment gradually decreased as temperature increased. In addition, pigment stability was increased by adding the synthetic antioxidant and natural substance.

본 연구에서는 Monascus sp. MK2가 생산하는 홍국색소의 안정성에 대하여 조사한 결과에서 광 안정성에서는 암 조건>자외선>실내(형광)>태양광 조건 순서로 안정하였으며, 온도에 대한 안정성은 온도가 증가하고 저장시간에 길어짐에 따라 홍국색소의 감소율 또한 비례적으로 증가하였고, pH에 대한 안정성은 전체적인 pH 영역에서 비교적 안정하였으며, 유기산 첨가에 대한 홍국색소의 안정성은 높은 것으로 생각되며, 합성 항산화제와 천연물 추출물 첨가시에는 안정성이 증대되는 것으로 조사되었다.

Keywords

References

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