红曲霉发酵产物的脱色

摘要

Using decolorization rate and enzyme activity loss rate as indicat ors, the effects of eight decoloring agents on the decolorization of Monascus fermemation broth were studied, based on which the silica gel was chose for further studies. The decolorization conditions of silica gel were optimized by single factor and orthogonal tests.%以脱色率和酶活损失率为指标,研究了8种脱色剂对红曲霉发酵液脱色的影响,最终选择了硅胶.通过单因素和正交试验对其脱色条件进行优化.