Natural colourant from Shiraia bambusicola: stability and antimicrobial activity of hypocrellin extract
Natural colourant from Shiraia bambusicola: stability and antimicrobial activity of hypocrellin extract
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DOI：
10.1111/j.1365-2621.2009.02080.x
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发表时间：
2009-12
影响因子：
3.3
通讯作者：
Yujie Su;Xiaoyan Yin;Shengqi Rao;Yujie Cai;B. Reuhs;Yan-jun Yang
中科院分区：
文献类型：
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作者：
Yujie Su;Xiaoyan Yin;Shengqi Rao;Yujie Cai;B. Reuhs;Yan-jun Yang
首次对竹红菌红色素作为天然食品添加剂进行了研究。竹红菌素浸提液的颜色随pH值的变化而变化，从酸性的鲜红色到碱性的绿色。它对热和自然光稳定，但在阳光直射下易受影响。竹红菌素提取物对氧化剂H2O2有较强的耐受性，但对还原剂Na2SO3较敏感.常用食品添加剂对竹红菌素提取物的稳定性无明显影响。除Fe 2+、Fe 3+、Al 3+和Cu 2+外，大多数测试的金属离子对色素稳定性几乎没有影响。它对食品工业中常见的革兰氏阳性菌具有良好的光诱导抗菌活性。但对革兰氏阴性菌无抗菌活性。我们的研究结果表明，竹红菌素提取物可用作天然着色剂或防腐剂在食品和其他相关行业。
A red pigment, hypocrellin extract, was studied as a natural food additive for the first time. The colour of hypocrellin extract changed with pH value, from bright red in acidic to green in alkaline condition. It was stable to heat, and natural light, but was susceptible under direct sun rays. Hypocrellin extract was resistant to oxidant (H 2 O 2 ), but was sensitive to reducer such as Na 2 SO 3 . No evident influences of food additives in common use on the stability of hypocrellin extract were observed. Most tested metal ions hardly affected pigment stability except for Fe 2+ , Fe 3+ , Al 3+ and Cu 2+ . It possessed excellent light-induced antimicrobial activity to the Gram-positive bacteria usually troublesome in food industry. However, no antimicrobial activity was observed to the Gram-negative bacteria. Our findings demonstrated that hypocrellin extract may be used as a natural colourant or preservative in food and other allied industries.