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Monascorubrin and rubropunctatin: Preparation and reaction characteristics with amines

文献类型： 外文期刊

作者： Jia, Lili 1 ; Tu, Xuan 1 ; He, Kun 1 ; Wang, Chengtao 2 ; Yin, Sheng 2 ; Zhou, Youxiang 3 ; Chen, Wanping 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Hubei Int Sci & Technol Cooperat Base Tradit Ferm, Wuhan 430070, Hubei, Peoples R China

2.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

3.Hubei Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Wuhan 430064, Hubei, Peoples R China

关键词： Monascorubrin; Rubropunctatin; Amination; Monascus pigments

期刊名称：DYES AND PIGMENTS （ 影响因子：4.889； 五年影响因子：4.016 ）

ISSN： 0143-7208

年卷期： 2019 年 170 卷

页码：

收录情况： SCI

摘要： Monascorubrin and rubropunctatin are the two classical orange Monascus pigments, and serve as indispensable precursors in the formation of food colorants Monascus red pigments by amination with primary amines. However, this chemical transformation has been less investigated in vitro due to the hard preparation and preservation of monascorubrin and rubropunctatin. In this study, a way for the preparation of high-purity monascorubrin and rubropunctatin was developed. The ill vitro reaction characteristics with various amino acids in different pH environments indicated that an alkaline environment could greatly promote the amination, while the amination was obviously inhibited in an acidic environment. The kinetic study of monascorubrin and rubropunctatin with ammonia suggested that their amination occurred via a second-order reaction. This study not only provides a better understanding of the chemical properties of monascorubrin and rubropunctatin, but also has significance in guiding the industrial applications of monascus pigments.

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