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《Modern Food Science and Technology》 2008-06
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Study on Separation of Monascus Pigments and their Antioxidative Properties

QU Jiong, WANG Bin, WU Jia-jia, XU Chi, ZHU Sheng-mei, CHEN Fu-sheng (College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)  
Seven kinds of red pigments, four kinds of yellow pigments and three kinds of orange pigments were separated from fermented rice by Monascus spp. via thin layer chromatography (TLC). And their antioxidant activities were also evaluated. All the 7 red pigments and 3 orange pigments showed high scavenging effects on ·OH,O2˙ ‐ and DPPH, among which Red Pigment No.2 (RP2) had the highest antioxidative acitvity. The scavenging rates of RP2 (40μg/mL) on ·OH and DPPH were 32%and 64%, respectively, which were 20% and 41% higher respectively than those of Vc with the same concentration. The scavenging rate of this pigment on O2˙ ‐ reached 34%.
【CateGory Index】: R284;R285
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