CN101323861A - Method for preparing low citrinin monascus pigment from rice - Google Patents
Method for preparing low citrinin monascus pigment from rice Download PDFInfo
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Abstract
The invention relates to a method for producing monascus pigment with low content of citrinin by using rice as raw material, and the process thereof consists of the following steps: (1) rice milk is prepared; (2) the rice milk is added with 0.1 percent to 0.2 percent of ammonium nitrate, 0.15 percent to 0.25 percent of potassium dihydrogenphosphate, 0.1 percent to 0.2 percent of manganese sulfate, 1 percent to 2 percent of maize pulp and 1.5 percent to 2.5 percent of soybean powder, and the obtained mixture is heated to 121 DEG C to be kept for 20 minutes, and then cooled to 35 DEG C to 40 DEG C to obtain a fermentation culture solution; (3) monascus strains are transferred to a seed culture medium to be cultivated for 50 hours under the temperature of 31 DEG C to 33 DEG C, after being cultivated on a solid slant plane, and then an enlarged monascus culture solution is obtained; (4) 8 percent to 10 percent of the enlarged monascus culture solution is fed into the fermentation culture solution, and the obtained mixture is kept under the temperature of 31 DEG C to 37 DEG C, stirred and cultivated for 20 hours, hereafter, octanoic acid with the weight equal to 0.1 percent to 0.2 percent of the weight of rice and methyl ketone with the weight equal to 0.1 percent to 0.2 percent of the weight of rice are added, then the temperature is kept, and the mixture is stirred and cultivated for 85 hours to 95 hours, while the pressure of a fermentor is kept to be 0.04MPa to 0.06MPa so as to obtain a fermentation liquor; (5) the fermentation liquor is filtered, and the obtained filtrate is treated with spray drying or freeze drying after membrane concentration. The monascus pigment obtained by the method consists of less than 0.05 mg/kg of the monascus when color value is higher than 200.
Description
Technical field
The present invention relates to a kind of preparation method of low citrinin monascorubin, especially relating to a kind of is raw material is produced the low citrinin monascorubin by microorganism liquid state fermentation technology method with the rice.
Background technology
Red colouring agent for food, also used as a Chinese medicine is the traditional medicine of China, eats dual-purpose rice fermented products, have activate blood circulation and disperse blood clots, strengthening the spleen to promote digestion, multiple function such as enhance metabolism, in the history in existing more than 1000 year of China, it be with Chinese distinctive monascus ruber with the rice be raw material by solid state fermentation after the oven dry pulverizing form.
Monascorubin is the main component in the red colouring agent for food, also used as a Chinese medicine, and it is had many uses: 1. be used as foodstuff additive (natural colorant); 2. be used as the health care medical material; 3. be used as the green chemical industry raw material.
Monascorubin is the mixture of multiple material, up to now, in the monascorubin that has identified, includes monascorubin, red colouring agent for food, also used as a Chinese medicine element, ankaflavin, multiple composition such as Kelin K, Citrinin how not.Before and after nineteen ninety-five, through the discovery of scholar's research such as France, Hong Kong, Citrinin is to the toxic effect of organs such as human kidney, even carcinogenic, and the edible safety problem of red colouring agent for food, also used as a Chinese medicine and monascorubin has caused global concern thus.
At present, the method of producing monascorubin both at home and abroad mainly contains two kinds: the one, and traditional solid state fermentation extraction method, promptly be with the rice raw material inoculation monascus ruber by solid state fermentation after oven dry pulverize and become red colouring agent for food, also used as a Chinese medicine (Red kojic rice), utilize organic solvent lixiviate red colouring agent for food, also used as a Chinese medicine just can obtain monascorubin again; The 2nd, the liquid state fermentation extraction method, promptly rice is pulverized and to be equipped with gelatinization behind other compositions, and the inoculation monascus ruber through liquid state fermentation, extracts monascorubin wherein.Reason such as the liquid state fermentation extraction method is low because of labour intensity, rice raw material transformation efficiency height, production cost are relatively low is used more general.No matter be the solid state fermentation extraction method, or liquid state fermentation extraction method, all contain more harmful Citrinin in the monascorubin that makes in various degree, thereby therefore Chinese exports also runs into serious technology barriers to the red colouring agent for food, also used as a Chinese medicine and the monascorubin of states such as Europe and Japan.
Summary of the invention
The objective of the invention is to overcome existing monascorubin produce in the higher defective of citrinin content, provide a kind of production cost lower, environmental pollution is few, citrinin content is low, edible safety be the method that raw material is produced the low citrinin monascorubin with the rice.
The present invention's is the method that raw material is produced the low citrinin monascorubin with the rice, may further comprise the steps: (1) Rice ﹠ peanut milk preparation: rice fragmentation, immersion, add the amylase that is equivalent to rice weight 0.1-0.2%, be incubated 60-90 minute down, make Rice ﹠ peanut milk at 40 ℃-50 ℃; (2) fermentation culture preparation: adding is equivalent to the nitric acid ammonia of Rice ﹠ peanut milk weight 0.1-0.2%, the potassium primary phosphate of 0.15-0.25%, the manganous sulfate of 0.1-0.2%, the corn steep liquor of 1-2%, the analysis for soybean powder of 1.5-2.5% in the Rice ﹠ peanut milk, adjusting pH with lactic acid is 6.0-6.5, being heated to 121 ℃ kept 20 minutes, be cooled to 35 ℃-40 ℃, make fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with red colouring agent for food, also used as a Chinese medicine bacterial classification Monascus purpureus, behind solid slant culture, be inoculated into seed culture medium, cultivated 50 hours down, make red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 31 ℃-33 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 8-10% adds the fermentation culture that is cooled to 35 ℃-40 ℃, the methyl ketone that after 31 ℃-37 ℃ following insulated and stirred are cultivated 20 hours, adds the sad and 0.1-0.2% that is equivalent to rice weight 0.1-0.2%, continuation was cultivated 85-95 hour 31 ℃ of-37 ℃ of following insulated and stirred, the fermentor tank tank pressure keeps 0.04-0.06MPa, stirring velocity is 150-170r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is behind membrane concentration, and spraying drying or lyophilize promptly get low citrinin monascorubin powder.
Described slant culture with the slant culture based formulas is: potato 4.0wt%, glucose 2wt%, agar 2wt%, Yu Weishui; PH is 5.5-6.0.
Described seed culture based formulas is: ground rice 2wt%, glucose 2wt%, nitric acid ammonia 0.2wt%, potassium primary phosphate 0.15wt%, manganous sulfate 0.15wt%, peptone 0.5wt%, corn steep liquor 2wt%, Yu Weishui; PH is 5.5-6.0.
Filter residue behind the filtering fermentation liquor, still residual have a part monascorubin.For improving the monascorubin productive rate, to monascorubin contained in the filter residue, available alcohol lixiviate is extracted.The concrete practice is as follows: filter residue with concentration 70% (v/v) alcohol lixiviate 1-1.5 hour, is refiltered, and behind the filtrate membrane concentration recovered alcohol, with the concentrated solution merging first time, concentrated solution spraying drying or lyophilize after will merging promptly get the monascorubin powder again.
Described red colouring agent for food, also used as a Chinese medicine bacterial classification Monascus purpureus is known common microorganism (" bacterial classification catalogue ", Chinese agriculture press,, a third edition [in 2003), and there is sale in market.
Citrinin content in the monascorubin that the present invention makes detects with high performance liquid chromatography (HPLC), at the look valency greater than 200 o'clock, less than 0.05mg/Kg.Than international standard low more than 2 times, safe and reliable, can be widely used in fields such as foodstuff additive, protective foods, medicine, chemical industry.
Embodiment
The present invention will be further described below in conjunction with embodiment.
Below the slant culture based formulas used of each embodiment red colouring agent for food, also used as a Chinese medicine bacterial classification (Monascus purpureus) solid slant culture be: potato 4.0wt%, glucose 2wt%, agar 2wt%, Yu Weishui; Transferring pH is 6.0.The seed culture based formulas is: ground rice 2wt%, glucose 2wt%, nitric acid ammonia 0.2wt%, potassium primary phosphate 0.15wt%, manganous sulfate 0.15wt%, peptone 0.5wt%, corn steep liquor 2wt%, Yu Weishui; Transferring pH is 6.0.
Embodiment 1
(1) takes by weighing 3 kilograms of rice, be broken into 80 order fineness, add 12 times of drinking public water supplies, in fermentor tank, soaked 10 minutes, add the amylase that is equivalent to rice weight 0.2% and be incubated 70 minutes down, make Rice ﹠ peanut milk at 45 ℃; (2) in Rice ﹠ peanut milk, add the ammonium nitrate (NH that is equivalent to Rice ﹠ peanut milk weight 0.1%
4NO
3), 0.25% potassium primary phosphate (KH
2PO
4), 0.1% manganous sulfate (MnSO
4), 2% corn steep liquor, 1.5% analysis for soybean powder, adjusting pH with lactic acid is 6.0, is heated to 121 ℃ and keeps 20 minutes, is cooled to 35 ℃, makes fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with the red colouring agent for food, also used as a Chinese medicine bacterial classification, after solid slant culture is cultivated, be inoculated into seed culture medium and cultivated 50 hours down, make red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 33 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 8% adds the fermentation culture that is cooled to 35 ℃, after cultivating 20 hours, 31 ℃ of following insulated and stirred add the methyl ketone that is equivalent to the sad of rice weight 0.2% and 0.1%, continuation was cultivated 90 hours 31 ℃ of following insulated and stirred, the fermentor tank tank pressure keeps 0.04MPa, stirring velocity is 150r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is through win time concentrated solution of membrane concentration, filter residue is used concentration 70% alcohol lixiviate 1.0 hours, filter, behind the filtrate membrane concentration recovered alcohol with the first time concentrated solution be merged into final concentrated solution, with final concentrated solution spraying drying, just make low citrinin monascorubin powder 310 grams.
Detect by the standard GB 15961-2005 regulation method of inspection, the look valency of gained monascorubin is 210.Wherein citrinin content detects with high performance liquid chromatography (HPLC), and citrinin content is 0.036mg/Kg.
Embodiment 2
(1) take by weighing 5 kilograms of rice, be broken into 80 order fineness, add 12 times of drinking public water supplies, soaked 8 minutes in fermentor tank, adding is equivalent to rice weight 0.15% amylase and is incubated 80 minutes down at 45 ℃, makes Rice ﹠ peanut milk; (2) in Rice ﹠ peanut milk, add ammonium nitrate, 0.15% potassium primary phosphate, 0.15% manganous sulfate, 1.5% corn steep liquor, 2% analysis for soybean powder that is equivalent to Rice ﹠ peanut milk weight 0.2%, adjusting pH with lactic acid is 6.0, be heated to 121 ℃ and kept 20 minutes, be cooled to 40 ℃, make fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with the red colouring agent for food, also used as a Chinese medicine bacterial classification, after solid slant culture is cultivated, be inoculated into seed culture medium and cultivated 50 hours down, make and produce with red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 32 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 10% adds the fermentation culture that is cooled to 40 ℃, after cultivating 20 hours, 37 ℃ of following insulated and stirred add the methyl ketone that is equivalent to the sad of rice weight 0.1% and 0.1%, continuation was cultivated 85 hours 37 ℃ of following insulated and stirred, the fermentor tank tank pressure keeps 0.045MPa, stirring velocity is 160r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is through win time concentrated solution of membrane concentration, filter residue is used concentration 70% alcohol lixiviate 1.2 hours, filter, behind the filtrate membrane concentration recovered alcohol with the first time concentrated solution be merged into final concentrated solution, with final concentrated solution lyophilize, just make low citrinin monascorubin powder 520 grams.
Detect by the standard GB 15961-2005 regulation method of inspection, the look valency of gained monascorubin is 220.Wherein citrinin content detects with high performance liquid chromatography (HPLC), and citrinin content is 0.036mg/Kg.
Embodiment 3
(1) take by weighing 4 kilograms of rice, be broken into 80 order fineness, add 12 times of drinking public water supplies, soaked 10 minutes in fermentor tank, adding is equivalent to rice weight 0.12% amylase and is incubated 60 minutes down at 40 ℃, makes Rice ﹠ peanut milk; (2) in Rice ﹠ peanut milk, add ammonium nitrate, 0.25% potassium primary phosphate, 0.2% manganous sulfate, 1.0% corn steep liquor, 2.5% analysis for soybean powder that is equivalent to Rice ﹠ peanut milk weight 0.15%, adjusting pH with lactic acid is 6.5, be heated to 121 ℃ and kept 20 minutes, be cooled to 37 ℃, make fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with the red colouring agent for food, also used as a Chinese medicine bacterial classification, after solid slant culture is cultivated, be inoculated into seed culture medium and cultivated 50 hours down, make and produce with red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 33 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 9% adds the fermentation culture that is cooled to 37 ℃, after cultivating 20 hours, 35 ℃ of following insulated and stirred add the methyl ketone that is equivalent to the sad of rice weight 0.15% and 0.2%, continuation was cultivated 95 hours 35 ℃ of following insulated and stirred, the fermentor tank tank pressure keeps 0.055MPa, stirring velocity is 150r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is through win time concentrated solution of membrane concentration, filter residue is used concentration 70% alcohol lixiviate 1.5 hours, filter, behind the filtrate membrane concentration recovered alcohol with the first time concentrated solution be merged into final concentrated solution, with final concentrated solution spray thing drying, just make low citrinin monascorubin powder 400 grams.
Detect by the standard GB 15961-2005 regulation method of inspection, the look valency of gained monascorubin is 210.Wherein citrinin content detects with high performance liquid chromatography (HPLC), and citrinin content is 0.036mg/Kg.
Embodiment 4
(1) take by weighing 2 kilograms of rice, be broken into 80 order fineness, add 12 times of drinking public water supplies, soaked 8 minutes in fermentor tank, adding is equivalent to rice weight 0.10% amylase and is incubated 70 minutes down at 50 ℃, makes Rice ﹠ peanut milk; (2) in Rice ﹠ peanut milk, add ammonium nitrate, 0.15% potassium primary phosphate, 0.1% manganous sulfate, 1.5% corn steep liquor, 2.0% analysis for soybean powder that is equivalent to Rice ﹠ peanut milk weight 0.2%, adjusting pH with lactic acid is 6.5, be heated to 121 ℃ and kept 20 minutes, be cooled to 35 ℃, make fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with the red colouring agent for food, also used as a Chinese medicine bacterial classification, after solid slant culture is cultivated, be inoculated into seed culture medium and cultivated 50 hours down, make and produce with red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 31 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 10% adds the fermentation culture that is cooled to 35 ℃, after cultivating 20 hours, 37 ℃ of following insulated and stirred add the methyl ketone that is equivalent to the sad of rice weight 0.2% and 0.1%, continuation was cultivated 90 hours 37 ℃ of following insulated and stirred, the fermentor tank tank pressure keeps 0.06MPa, stirring velocity is 170r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is through win time concentrated solution of membrane concentration, filter residue is used concentration 70% alcohol lixiviate 1.3 hours, filter, behind the filtrate membrane concentration recovered alcohol with the first time concentrated solution be merged into final concentrated solution, with final concentrated solution spray thing drying, just make low citrinin monascorubin powder 205 grams.
Detect by the standard GB 15961-2005 regulation method of inspection, the look valency of gained monascorubin is 230.Wherein citrinin content detects with high performance liquid chromatography (HPLC), and citrinin content is 0.036mg/Kg.
Claims (2)
1. with the rice method that raw material is produced the low citrinin monascorubin, it is characterized in that, may further comprise the steps: the preparation of (1) Rice ﹠ peanut milk: rice fragmentation, immersion add the amylase that is equivalent to rice weight 0.1-0.2%, be incubated 60-90 minute down at 40 ℃-50 ℃, make Rice ﹠ peanut milk; (2) fermentation culture preparation: adding is equivalent to the ammonium nitrate of Rice ﹠ peanut milk weight 0.1-0.2%, the potassium primary phosphate of 0.15-0.25%, the manganous sulfate of 0.1-0.2%, the corn steep liquor of 1-2%, the analysis for soybean powder of 1.5-2.5% in the Rice ﹠ peanut milk, adjusting pH with lactic acid is 6.0-6.5, being heated to 121 ℃ kept 20 minutes, be cooled to 35 ℃-40 ℃, make fermentation culture; (3) red colouring agent for food, also used as a Chinese medicine strain expanded culture: with red colouring agent for food, also used as a Chinese medicine bacterial classification Monascus purpureus, behind solid slant culture, be inoculated into seed culture medium, cultivated 50 hours down, make red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid at 31 ℃-33 ℃; (4) fermentation culture: the red colouring agent for food, also used as a Chinese medicine strain expanded culture liquid that will be equivalent to fermentation culture weight 8-10% adds in the fermentation culture that is cooled to 35 ℃-40 ℃, under 31 ℃-37 ℃, insulated and stirred was cultivated after 20 hours, the methyl ketone that adds the sad and 0.1-0.2% that is equivalent to rice weight 0.1-0.2%, then, under 31 ℃-37 ℃, continuing insulated and stirred cultivated 85-95 hour, the fermentor tank tank pressure keeps 0.04-0.06MPa, and stirring velocity is 150-170r/min, makes fermented liquid; (5) low citrinin monascorubin powder is produced: with filtering fermentation liquor, filtrate is behind membrane concentration, and spraying drying or lyophilize promptly get low citrinin monascorubin powder;
Described slant culture with the slant culture based formulas is: potato 4.0wt%, glucose 2wt%, agar 2wt%, Yu Weishui; PH is 5.5-6.0;
Described seed culture based formulas is: ground rice 2wt%, glucose 2wt%, nitric acid ammonia 0.2wt%, potassium primary phosphate 0.15wt%, manganous sulfate 0.15wt%, peptone 0.5wt%, corn steep liquor 2wt%, Yu Weishui; PH is 5.5-6.0.
2. as claimed in claim 1 is the method that raw material is produced the low citrinin monascorubin with the rice, it is characterized in that, (5) step filter residue is used concentration 70% (v/v) alcohol lixiviate 1-1.5 hour, refilter, behind the filtrate membrane concentration recovered alcohol, after the first time, concentrated solution merged, spraying drying or lyophilize again.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| CN101564127B (en) * | 2009-05-27 | 2012-07-25 | 福建省农业科学院农业工程技术研究所 | Fermentation technique for producing red yeast with high color value |
| CN102924964A (en) * | 2012-10-24 | 2013-02-13 | 江南大学 | Process for extracting and purifying monascus red pigment without citrinin |
| CN102987180A (en) * | 2012-12-13 | 2013-03-27 | 晨光生物科技集团股份有限公司 | Production method for red yeast rice with low citrinin |
| CN105734091A (en) * | 2016-04-19 | 2016-07-06 | 天津科技大学 | Method for producing high-purity monascine and ankafaflavin through monascus liquid-state fermentation |
| CN109825495A (en) * | 2019-03-01 | 2019-05-31 | 江南大学 | A kind of method of high flux screening High-productive Monascus Pigment Strain |
| CN111304093A (en) * | 2019-12-23 | 2020-06-19 | 天津科技大学 | Monascus for preparing monascin C and method for preparing monascin C by using monascin C |
| CN114836478A (en) * | 2022-04-22 | 2022-08-02 | 福州大学 | Method for extracting monascus red pigment with low citrinin |
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2008
- 2008-07-29 CN CNB2008100319257A patent/CN100494390C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564127B (en) * | 2009-05-27 | 2012-07-25 | 福建省农业科学院农业工程技术研究所 | Fermentation technique for producing red yeast with high color value |
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| CN102924964A (en) * | 2012-10-24 | 2013-02-13 | 江南大学 | Process for extracting and purifying monascus red pigment without citrinin |
| CN102924964B (en) * | 2012-10-24 | 2014-09-17 | 江南大学 | Process for extracting and purifying monascus red pigment without citrinin |
| CN102987180A (en) * | 2012-12-13 | 2013-03-27 | 晨光生物科技集团股份有限公司 | Production method for red yeast rice with low citrinin |
| CN102987180B (en) * | 2012-12-13 | 2014-01-29 | 晨光生物科技集团股份有限公司 | Production method for red yeast rice with low citrinin |
| CN105734091A (en) * | 2016-04-19 | 2016-07-06 | 天津科技大学 | Method for producing high-purity monascine and ankafaflavin through monascus liquid-state fermentation |
| CN109825495A (en) * | 2019-03-01 | 2019-05-31 | 江南大学 | A kind of method of high flux screening High-productive Monascus Pigment Strain |
| CN109825495B (en) * | 2019-03-01 | 2021-05-28 | 江南大学 | Method for high-throughput screening of monascus pigment high-yield strains |
| CN111304093A (en) * | 2019-12-23 | 2020-06-19 | 天津科技大学 | Monascus for preparing monascin C and method for preparing monascin C by using monascin C |
| CN111304093B (en) * | 2019-12-23 | 2021-12-28 | 天津科技大学 | Monascus for preparing monascin C and method for preparing monascin C by using monascin C |
| CN114836478A (en) * | 2022-04-22 | 2022-08-02 | 福州大学 | Method for extracting monascus red pigment with low citrinin |
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Assignee: Hunan Jingmin Pharmaceutical Co., Ltd. Assignor: Central South University of Forestry and Technology Contract record no.: 2010430000177 Denomination of invention: Method for preparing low citrinin monascus pigment from rice Granted publication date: 20090603 License type: Exclusive License Open date: 20081217 Record date: 20101126 |
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