摘 要：隨著生活水平的提高，人們對食品安全性的要求日益提高，傳統的合成色素逐漸為天然色素所取代。紅曲紅色素正是一種備受關注的天然色素。本研究確定了紅曲霉的最佳斜面培養基及發酵培養基，結果表明SDAY為最佳的斜面培養基，最優的發酵底物為玉米粉，最適的發酵溫度為30℃。同時，對色素的穩定性及抑菌能力進行了初步研究，實驗結果顯示該紅曲色素對高溫較為敏感，當溫度達到80℃時，色素隨溫度的上升分解加劇；該色素對溫度也較為敏感，在光照6d后，色素的分解率達到74%；而食鹽和蔗糖（0.5%和1.0%）對色素基本無影響；色素在pH7時最為穩定；氧化劑存在時色素不穩定，還原劑對其無影響。該色素對金黃色葡萄球菌有明顯的抑菌作用。
關鍵詞： 紅曲色素；紅曲霉；穩定性
The study of Monascus red pigment
Abstract: As improving of the living standards , the requirements for food safety is increasing day by day , so the traditional synthesis pigment gradually replaced for natural pigment . This study determined the best slant culture and fermentation medium, The results suggested that the best slant culture is SDAY and the fermentable substrates being indian meal and the fermentation temperature being 30℃ are the optimal condition . Then study the stability and the antibacterial ability of monascus red pigment , the results show that the pigment is sensitive to temperature and illumination, stability to salt and sugar（0.5% and 1.0%）; the pigment has the best stability in pH7 ; Oxidants make the pigment be unstable , while reductants have no effect to it . This monascus red pigment has antibacterial ability to Staphylococcus aureus.
Keywords：Monascus red pigment ; Monascus ; Stability
