水溶性红曲红色素在酱油增色中的应用及分析

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中图分类号：TS264.21 文献标志码：A 文章编号：1000-9973（2025）11-0213-06

Abstract： In this study，using soy sauce residue as the substrate，water-soluble Monascus red pigment is prepared，and its application characteristics in soy sauce system are systematically evaluated. The water-soluble Monascus red pigment is obtained by liquid fermentation of soy sauce residue with Monascus sp. CJ O1-Ol strain，and water-soluble Monascus red pigment powder of soy sauce residue is obtained by centrifugal concentration and spray drying. The differences in stability and solubility between it and commercially available products are compared and analyzed. The results show that the water-soluble Monascus red pigment of soy sauce residue has good photostability， with a photodegradation half-life of 20.56d ，which is about twice as much as the commercially available Monascus red pigment. In the base soy sauce system，when the addition amount of water-soluble Monascus red pigment of soy sauce residue is 0.5% ，the red index of the base soy sauce can increase from 3.24 to 4.O3，and it is completely dissolved without particle precipitation，which is significantly beter than the solubility of commercially available Monascus red pigments in base soy sauce. Stability test results show that the half-life of soy sauce formulated with 0.5% water-soluble Monascus red pigment of soy sauce residue is 45d under 10 000 lux light conditions.After heat treatment at 40～100∘C for 2h ，the color retention rates are all greater than 90% ，and the light stablility and heat stability are better than those of commercially available Monascus red pigment. The research results show that water-soluble Monascus red pigment of soy sauce residue has both good color enhancement effect and stability in soy sauce system，providing a new scheme for the application of natural pigments in fermented seasonings.

Key words： Monascus red pigment； soy sauce； soy sauce residue；stability； solubility；color enhancement

酱油是全球范围内广泛使用的传统调味品，其色泽、风味和营养成分直接影响消费者的感官体验和市场接受度。（剩余9044字）