CN103815279A - Red yeast rice rich in coenzyme Q10 and preparation method thereof - Google Patents
Red yeast rice rich in coenzyme Q10 and preparation method thereof Download PDFInfo
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- CN103815279A CN103815279A CN201410045485.6A CN201410045485A CN103815279A CN 103815279 A CN103815279 A CN 103815279A CN 201410045485 A CN201410045485 A CN 201410045485A CN 103815279 A CN103815279 A CN 103815279A
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- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 229940026314 red yeast rice Drugs 0.000 title abstract 7
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 title abstract 6
- 235000017471 coenzyme Q10 Nutrition 0.000 title abstract 6
- 229940110767 coenzyme Q10 Drugs 0.000 title abstract 6
- 235000013305 food Nutrition 0.000 claims abstract description 62
- 239000003814 drug Substances 0.000 claims abstract description 61
- 241000209094 Oryza Species 0.000 claims abstract description 39
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 39
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 claims abstract description 9
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims abstract description 7
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims abstract description 7
- 235000020778 linoleic acid Nutrition 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 58
- 238000004040 coloring Methods 0.000 claims description 58
- 235000012054 meals Nutrition 0.000 claims description 28
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000000725 suspension Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 14
- 241000031003 Monascus ruber Species 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000011218 seed culture Methods 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 claims description 10
- 229910000387 ammonium dihydrogen phosphate Inorganic materials 0.000 claims description 10
- 235000019837 monoammonium phosphate Nutrition 0.000 claims description 10
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 239000001511 capsicum annuum Substances 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 6
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000010333 potassium nitrate Nutrition 0.000 claims description 5
- 239000004323 potassium nitrate Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 15
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 abstract description 12
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 abstract description 12
- 229960004844 lovastatin Drugs 0.000 abstract description 11
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 4
- 241000030999 Monascus pilosus Species 0.000 abstract description 2
- 239000002537 cosmetic Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 240000002582 Oryza sativa Indica Group Species 0.000 abstract 1
- 229940124277 aminobutyric acid Drugs 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 8
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 5
- 238000010268 HPLC based assay Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000012982 microporous membrane Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 2
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 2
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 2
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 2
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N EtOH Substances CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000228427 Eurotiales Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000002402 anti-lipaemic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- GBMDVOWEEQVZKZ-UHFFFAOYSA-N methanol;hydrate Chemical group O.OC GBMDVOWEEQVZKZ-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- IFXGUZKGCKIMQN-UHFFFAOYSA-N oxalonitrile;hydrate Chemical compound O.N#CC#N IFXGUZKGCKIMQN-UHFFFAOYSA-N 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035806 respiratory chain Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- WGRULTCAYDOGQK-UHFFFAOYSA-M sodium;sodium;hydroxide Chemical compound [OH-].[Na].[Na+] WGRULTCAYDOGQK-UHFFFAOYSA-M 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Mycology (AREA)
- Chemical & Material Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Microbiology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Birds (AREA)
- Tropical Medicine & Parasitology (AREA)
- Alternative & Traditional Medicine (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a red yeast rice rich in coenzyme Q10 and a preparation method thereof. The method comprises the following steps: using monascuspilosus and red monascus as fermented strains, using polished round-grained rice and indica rice as main raw materials, using saccharose, red chilli powder and linoleic acid as auxiliary materials, and conducting segmented temperature control culturing to form the red yeast rice rich in coenzyme Q10. The method utilizes double-strain mixed fermentation and combines temperature control culturing to prepare the red yeast rice rich in coenzyme Q10, and the method is simple, and easy to control. The content of coenzyme Q10 of the prepared red yeast rice can achieve 400-550mg/kg, and the prepared red yeast rice does not contain citrinin. Meanwhile, the red chilli powder and the linoleic acid are added in the preparation process so as to promote the synthesis of lovastatin and gama-aminobutyric acid, and the red yeast rice rich in coenzyme Q10 can be used as a raw material to be widely applicable to processing of foods, medicine and cosmetics.
Description
Technical field
The present invention relates to a kind of red colouring agent for food, also used as a Chinese medicine, relate in particular to one and be rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine and preparation method thereof.
Background technology
Red colouring agent for food, also used as a Chinese medicine is with a long history, is that China ancients' greatness is found, its application, apart from the modern history that has more than 1,000 year, is the science and culture legacy of China's preciousness.It is red bent that red colouring agent for food, also used as a Chinese medicine has another name called, be with monascus for the unique aubergine rice of the one song that main fermentation bacterium is produced, be mainly used in the aspects such as brewing yellow rice wine, food fermentation, pigment production and traditional Chinese medicine.Since ancient times, red colouring agent for food, also used as a Chinese medicine, because some disease is had to good therapeutic efficiency, is thought precious health nutrient product by China's traditional Chinese medical science.The red colouring agent for food, also used as a Chinese medicine place of production is distributed in the provinces such as China Fujian, Zhejiang, Jiangsu, Taiwan, and wherein Fujian Province is the main place of production of China's red colouring agent for food, also used as a Chinese medicine, especially famous with Gutian red colouring agent for food, also used as a Chinese medicine.
Monascus is the main production bacterial classification of red colouring agent for food, also used as a Chinese medicine, and it belongs to mycota Ascomycota Plectomycetes Eurotiale red colouring agent for food, also used as a Chinese medicine section red colouring agent for food, also used as a Chinese medicine Pseudomonas.Monascus can metabolism synthesize various bioactivators, for example monascorubin, Lovastatin, ergosterol and GABA etc., thereby give red colouring agent for food, also used as a Chinese medicine certain physiological hygiene effect, the diseases such as cancer, senile dementia, high cholesterol, hyperglycaemia and hypertension are all had to certain function of preventing and treating.Early-stage Study is found; monascus is synthetic another kind of important health nutrient material---the Co-Q10 of energy metabolism also, and this material is the important hydrogen carrier in respiratory chain, can suppress mitochondria peroxidation; protect biomembranous integrality, also can treat disease of cardiovascular system simultaneously.In published patent and document, the relevant pigment that is rich in, Lovastatin, the research of ergosterol and GABA red colouring agent for food, also used as a Chinese medicine is the most active, the patent of invention that is CN 102703512 A as publication number discloses a kind of method of utilizing Fermentation Condition of Monascus spp to produce functional Monascus pigment, publication number is red colouring agent for food, also used as a Chinese medicine brown rice and the production method that the patent of invention of CN 101999589 A discloses a kind of enriching gamma-aminobutyric and Monacolin K, publication number is the preparation method that the patent of invention of CN 102406127 A discloses a kind of Antilipemic monascus, also there is bibliographical information to study (Chen Yunzhong to functional Monascus pigment zymotechnique, Food Science, Vol.24, No.7, 2003) etc., but have no the relevant report that is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine and Fermentation Condition of Monascus spp production Co-Q10.Therefore, the red colouring agent for food, also used as a Chinese medicine of bioactivator is rich in research and development, has very important Social benefit and economic benefit, has become the problem that people pay close attention to.
Summary of the invention
The object of the present invention is to provide one to be rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine and preparation method thereof, the present invention utilizes two bacterial strain mixed fungus fermentations, and cultivates and prepare red colouring agent for food, also used as a Chinese medicine in conjunction with temperature control, can greatly improve the content of Co-Q10 in red colouring agent for food, also used as a Chinese medicine, and method is simple, is easy to control.
For achieving the above object, the present invention adopts following technical scheme:
One is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine, and the content of its Co-Q10 is 400～550mg/kg, not containing citrinin.
Described red colouring agent for food, also used as a Chinese medicine be by the feathering Monascus purchased from Japanese technology assessment research institute's living resources center (
monascus pilosus, IFO4521) and Monascus ruber (
monascus rubber, NBRC32318) and mixed culture fermentation gained.
The preparation method who is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine comprises the following steps:
1) seed liquor preparation: single bacterium colony of the feathering Monascus having activated and Monascus ruber is switched to 30 ℃ of dull and stereotyped PDA culture mediums and cultivates 7～8 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration that makes pityrosporion ovale suspension is 10
5～10
6individual/mL, two kinds of pityrosporion ovale suspensions are connected to respectively seed culture medium, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 2～4 days, then two kinds of seed liquor equal-volumes are mixed, for subsequent use;
2) bent meal preparation: will drain after polished rice and long-grained nonglutinous rice immersion, making its moisture is 35%～40%, add sucrose, Paprika and linoleic acid, mix thoroughly, adopt meal braizing machine steamed rice, steam pressure is 0.2MPa, steamed rice 18min, steamed rice discharging opening is installed air blast cooling, and rice temperature is inoculated after being down to 36～38 ℃;
3) inoculation: to step 2) access seed liquor prepared by step 1) in the bent meal prepared, inoculum concentration is 10～15wt%, fully mixes rear dress square-bottomed bamboo basket thoroughly and shakeouts, and covers clean gunnysack, sends into bent room heat-insulated cultivation;
4) sectional temperature-controlled cultivation: postvaccinal bent meal is put in the bent room after sterilization, and bent room temperature was controlled at 30～32 ℃ in first 4 days, temperature is controlled at 28 ℃ of cultivations 1～3 day subsequently, finally cultivates 7～9 days at 25 ℃, cultivates altogether 14～16 days;
5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 38～40 ℃.
Seed culture medium in step 1) is by glycerine 50mL, glucose 30g, yeast extract 10g, peptone 8g, potassium nitrate 2g, ammonium dihydrogen phosphate (ADP) 1g, epsom salt 1g, ground rice 20g, add water and be settled to 1L, then regulate pH to 5.8～6.0,121 ℃ of sterilizings 20 minutes with NaOH.
Step 2) in the weight ratio of polished rice and long-grained nonglutinous rice be 1:3～1:5.
Step 2) in dosage of sucrose be 3～5wt%, Paprika consumption is 0.1～0.2wt%, linoleic acid 0.02～0.04wt%.
remarkable advantage of the present invention is:
(1) the present invention adopts the Monascus that does not produce citrinin as fermentation strain, by two bacterial strain mixed fungus fermentations, and cultivates in conjunction with temperature control, can greatly improve the content of Co-Q10 in red colouring agent for food, also used as a Chinese medicine.
(2) in preparation method of the present invention, add Paprika and linoleic acid, can significant stimulation Monascus self metabolism synthesizing coenzyme Q 10, also promote the synthetic of Lovastatin and GABA simultaneously.
(3) the prepared red colouring agent for food, also used as a Chinese medicine of the present invention is not only rich in Co-Q10, and contains other biological active component (Lovastatin, GABA), can be used as raw material and is applied in food, medicine and cosmetics processing, and purposes is very extensive.
(4) preparation method of the present invention adopts solid-state pure-blood ferment, and technique is simple, and easily operation, can realize industrialized production.
The specific embodiment
embodiment 1
A kind of preparation method who is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) seed liquor preparation: single bacterium colony of the feathering Monascus (IFO4521) having activated and Monascus ruber (NBRC32318) is switched to 30 ℃ of dull and stereotyped PDA culture mediums and cultivates 7 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration of pityrosporion ovale suspension is 2.4 × 10
5individual/mL, two kinds of pityrosporion ovale suspensions are connected to respectively seed culture medium, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 2 days, then two kinds of seed liquor equal-volumes are mixed, for subsequent use;
Seed culture medium is by glycerine 50mL, glucose 30g, yeast extract 10g, peptone 8g, potassium nitrate 2g, ammonium dihydrogen phosphate (ADP) 1g, epsom salt 1g, ground rice 20g, add water and be settled to 1L, then regulate pH to 5.8 with NaOH, with the triangular flask packing of 500mL, 121 ℃ of sterilizings 20 minutes;
(2) bent meal preparation: drain after 1kg polished rice and 3kg long-grained nonglutinous rice are soaked to 10 hours under 25 ℃ of water temperatures, making its moisture is 35%, after adding sucrose 120g, Paprika 4g and linoleic acid 1.2g, mix thoroughly, adopt meal braizing machine steamed rice, steam pressure is 0.2MPa, steamed rice 18min, steamed rice discharging opening is installed air blast cooling, and rice temperature is inoculated after being down to 36 ℃;
(3) inoculation: to by accessing 400g seed liquor in the bent meal after cooling, fully mix rear dress square-bottomed bamboo basket thoroughly and shakeout, cover clean gunnysack, send into bent room heat-insulated cultivation;
(4) sectional temperature-controlled cultivation: postvaccinal bent meal is put in the bent room after sterilization, and bent room temperature was controlled at 32 ℃ in first 4 days, temperature is controlled at 28 ℃ of cultivations 1 day subsequently, finally cultivates 9 days at 25 ℃, cultivates altogether 14 days;
(5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 38 ℃.
in red colouring agent for food, also used as a Chinese medicine, Co-Q10 content HPLC assay method is as follows:
Chromatographic condition: chromatographic column is Shim-Pack VP-ODS C18(5 μ m, 250 × 4.6nm, Japanese Shimadzu), mobile phase is methyl alcohol-ethanol (volume ratio is 1:1), and flow velocity is 1.0mL/min, and 35 ℃ of column temperatures detect wavelength 275nm; Sampling volume 10 μ L.
Sample treatment: red colouring agent for food, also used as a Chinese medicine was pulverized 40 mesh sieves, accurately takes 0.5g as sample, adds the ultrasonic extraction of methyl alcohol, with the centrifugal 10min of 5000r/min, gets supernatant through 0.22 μ m filtering with microporous membrane, to be checked.
Result: in red colouring agent for food, also used as a Chinese medicine, Co-Q10 content is with dry weight basis 400mg/kg.
in red colouring agent for food, also used as a Chinese medicine, Lovastatin content HPLC assay method is as follows:
Chromatographic condition: chromatographic column is Shim-Pack VP-ODS C18(5 μ m, 250 × 4.6nm, Japanese Shimadzu), mobile phase is methanol-water (volume ratio is 83:17), and flow velocity is 1.0mL/min, and 35 ℃ of column temperatures detect wavelength 238nm; Sampling volume 10 μ L.
Sample treatment: red colouring agent for food, also used as a Chinese medicine is crossed 40 mesh sieves after pulverizing, and accurately takes 2g as sample, adds the ultrasonic extraction of isopropyl alcohol, with the centrifugal 10min of 5000r/min, gets supernatant through 0.22 μ m filtering with microporous membrane, to be checked.
Result: in red colouring agent for food, also used as a Chinese medicine, Lovastatin content is with dry weight basis 3.34g/kg.
in red colouring agent for food, also used as a Chinese medicine, alpha-aminobutyric acid content HPLC assay method is as follows:
Chromatographic condition: chromatographic column is Shim-Pack VP-ODS C18(5 μ m, 250 × 4.6nm, Japan's Shimadzu), mobile phase A is methyl alcohol, Mobile phase B is oxolane-methyl alcohol-0.05mol/L NaOH sodium (volume ratio 5:75:420), mobile phase A: Mobile phase B=20:80(v/v), flow velocity is 1.0mL/min, 35 ℃ of column temperatures, detect wavelength 275nm; Sampling volume 10 μ L.
Sample treatment: red colouring agent for food, also used as a Chinese medicine is crossed 40 mesh sieves after pulverizing, and accurately takes 0.5g as sample, adds water and extracts in 85 ℃ of water-baths, and the centrifugal 10min of 5000r/min, gets supernatant through 0.22 μ m filtering with microporous membrane, to be checked.
Result: in red colouring agent for food, also used as a Chinese medicine, alpha-aminobutyric acid content is with dry weight basis 330g/kg.
in red colouring agent for food, also used as a Chinese medicine, citrinin content HPLC assay method is as follows:
Chromatographic condition: chromatographic column is Shim-Pack VP-ODS C18(5 μ m, 250 × 4.6nm, Japanese Shimadzu), mobile phase is second cyanogen-water (with chromatographically pure phosphoric acid tune pH to 2.5, volume ratio 35:65), and flow velocity is 1.0mL/min, 35 ℃ of column temperatures, detect wavelength 254nm; Sampling volume 10 μ L.
Sample treatment: red colouring agent for food, also used as a Chinese medicine is crossed 40 mesh sieves after pulverizing, accurately take 1g as sample, under magnetic agitation, slowly add 20mLTEF solution (toluene: ethyl acetate: formic acid=7:3:1, v/v/v), stir 30min, the centrifugal 10min of 5000r/min, gets supernatant through 0.22 μ m filtering with microporous membrane, to be checked.
Result: do not detect citrinin.
embodiment 2
A kind of preparation method who is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) seed liquor preparation: the feathering Monascus (IFO4521) having activated and the single bacterium colony of Monascus ruber (NBRC32318) are switched to 30 ℃ of cultivations of dull and stereotyped PDA culture medium 8 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration that makes pityrosporion ovale suspension is 5.6 × 10
5individual/mL, two kinds of pityrosporion ovale suspensions are connected to respectively seed culture medium, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 3 days, then two kinds of seed liquor equal-volumes are mixed, for subsequent use;
Seed culture medium is by glycerine 50mL, glucose 30g, yeast extract 10g, peptone 8g, potassium nitrate 2g, ammonium dihydrogen phosphate (ADP) 1g, epsom salt 1g, ground rice 20g, add water and be settled to 1L, then regulate pH to 5.9 with NaOH, with the triangular flask packing of 500mL, 121 ℃ of sterilizings 20 minutes;
(2) bent meal preparation: drain after 1kg polished rice and 5kg long-grained nonglutinous rice are soaked to 10 hours under 25 ℃ of water temperatures, making its moisture is 38%, after adding sucrose 300g, Paprika 12g and linoleic acid 1.2g, mix thoroughly, adopt meal braizing machine steamed rice, steam pressure is 0.2MPa, steamed rice 18min, inoculates after making bent meal temperature be down to 37 ℃ afterwards with air blast;
(3) inoculation: to by accessing 660g seed liquor in the bent meal after cooling, fully mix rear dress square-bottomed bamboo basket thoroughly and shakeout, cover clean gunnysack, send into bent room heat-insulated cultivation;
(4) sectional temperature-controlled cultivation: postvaccinal bent meal is put in the bent room after sterilization, and bent room temperature was controlled at 30 ℃ in first 4 days, temperature is controlled at 28 ℃ of cultivations 3 days subsequently, finally cultivates 9 days at 25 ℃, cultivates altogether 16 days;
(5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 39 ℃.
HPLC method with embodiment 1 detects, and in red colouring agent for food, also used as a Chinese medicine, the content of Co-Q10, Lovastatin and GABA is respectively 550mg/kg, 3.08g/kg and 294mg/kg, and citrinin does not detect.
embodiment 3
A kind of preparation method who is rich in Co-Q10 red colouring agent for food, also used as a Chinese medicine comprises the following steps:
(1) seed liquor preparation: the feathering Monascus (IFO4521) having activated and the single bacterium colony of Monascus ruber (NBRC32318) are switched to 30 ℃ of cultivations of dull and stereotyped PDA culture medium 8 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration that makes pityrosporion ovale suspension is 1.8 × 10
5individual/mL, two kinds of pityrosporion ovale suspensions are connected to respectively seed culture medium, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 4 days, then two kinds of seed liquor equal-volumes are mixed, for subsequent use;
Seed culture medium is by glycerine 50mL, glucose 30g, yeast extract 10g, peptone 8g, potassium nitrate 2g, ammonium dihydrogen phosphate (ADP) 1g, epsom salt 1g, ground rice 20g, add water and be settled to 1L, then regulate pH to 6.0 with NaOH, with the triangular flask packing of 500mL, 121 ℃ of sterilizings 20 minutes;
(2) bent meal preparation: drain after 1kg polished rice and 4kg long-grained nonglutinous rice are soaked to 10 hours under 25 ℃ of water temperatures, making its moisture is 40%, after adding sucrose 200g, Paprika 10g and linoleic acid 2g, mix thoroughly, adopt meal braizing machine steamed rice, steam pressure is 0.2MPa, steamed rice 18min, inoculates after making bent meal temperature be down to 38 ℃ afterwards with air blast;
(3) inoculation: to by accessing 750g seed liquor in the bent meal after cooling, fully mix rear dress square-bottomed bamboo basket thoroughly and shakeout, cover clean gunnysack, send into bent room heat-insulated cultivation;
(4) sectional temperature-controlled cultivation: postvaccinal bent meal is put in the bent room after sterilization, and bent room temperature was controlled at 30 ℃ in first 4 days, temperature is controlled at 28 ℃ of cultivations 3 days subsequently, finally cultivates 8 days at 25 ℃, cultivates altogether 15 days;
(5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 40 ℃.
HPLC method with embodiment 1 detects, and in red colouring agent for food, also used as a Chinese medicine, the content of Co-Q10, Lovastatin and GABA is respectively 496mg/kg, 3.15g/kg and 288mg/kg, and citrinin does not detect.
embodiment 4
The present embodiment routinely technique only take long-grained nonglutinous rice as raw material, take feathering Monascus as fermentation strain through sectional temperature-controlled cultivation function in contrast.Its preparation method comprises the following steps:
(1) seed liquor preparation: the single bacterium colony of feathering Monascus (IFO4521) having activated is forwarded to 30 ℃ of dull and stereotyped PDA culture mediums and cultivates 8 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration that makes pityrosporion ovale suspension is 7.4 × 10
5individual/mL, is connected to seed culture medium by pityrosporion ovale suspension, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 3 days, obtains seed liquor for subsequent use;
Seed culture medium adopts PDA fluid nutrient medium, then regulates pH to 5.9 with NaOH, with the triangular flask packing of 500mL, and 121 ℃ of sterilizings 20 minutes.
(2) bent meal preparation: drain after 6kg long-grained nonglutinous rice is soaked to 10h under 25 ℃ of water temperatures, making its moisture is 35%, adopts meal braizing machine steamed rice, and steam pressure is 0.2MPa, and steamed rice 18min makes bent meal temperature be down to 36 ℃ with air blast afterwards.
(3) inoculation: to by accessing 600g seed liquor in the bent meal after cooling, fully mix rear dress square-bottomed bamboo basket thoroughly and shakeout, cover the gunnysack after sterilizing, send into bent room heat-insulated cultivation.
(4) constant temperature culture: bent meal after inoculation is put in the bent room after sterilization to incubation time 16 days at 30 ℃;
(5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 39 ℃.
HPLC method with embodiment 1 detects, and in red colouring agent for food, also used as a Chinese medicine, the content of Co-Q10, Lovastatin and GABA is respectively 46.34mg/kg, 2.05g/kg and 220mg/kg, and citrinin does not detect.
By relatively showing, in the red colouring agent for food, also used as a Chinese medicine that employing the present invention makes, the content of Co-Q10 is much higher than common process, and the content of Lovastatin and GABA is also significantly improved, visible, preparation method of the present invention is simple, and the red colouring agent for food, also used as a Chinese medicine quality making is high, has significant effect.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. be rich in a Co-Q10 red colouring agent for food, also used as a Chinese medicine, it is characterized in that: in red colouring agent for food, also used as a Chinese medicine, the content of Co-Q10 is 400～550mg/kg, not containing citrinin.
2. the Co-Q10 red colouring agent for food, also used as a Chinese medicine that is rich according to claim 1, is characterized in that: described red colouring agent for food, also used as a Chinese medicine is by feathering Monascus and Monascus ruber mixed culture fermentation gained.
3. a preparation method who is rich in as claimed in claim 1 Co-Q10 red colouring agent for food, also used as a Chinese medicine, is characterized in that: described preparation method comprises the following steps:
1) seed liquor preparation: single bacterium colony of the feathering Monascus having activated and Monascus ruber is switched to 30 ℃ of dull and stereotyped PDA culture mediums and cultivates 7～8 days, again with the Tween-20 sterilized water of 2wt% respectively by the spore growing on PDA flat board wash-out gently, prepare feathering Monascus and Monascus ruber pityrosporion ovale suspension, the concentration that makes pityrosporion ovale suspension is 10
5～10
6individual/mL, two kinds of pityrosporion ovale suspensions are connected to respectively seed culture medium, and inoculum concentration is 15wt%, and under 30 ℃, 150rpm, shaking table is cultivated 2～4 days, then two kinds of seed liquor equal-volumes are mixed, for subsequent use;
2) bent meal preparation: will drain after polished rice and long-grained nonglutinous rice immersion, making its moisture is 35%～40%, adds sucrose, Paprika and linoleic acid, mix thoroughly, adopt meal braizing machine steamed rice, steam pressure is 0.2MPa, steamed rice 18min inoculates after the bent meal temperature of discharging is down to 36～38 ℃;
3) inoculation: to step 2) access seed liquor prepared by step 1) in the bent meal prepared, inoculum concentration is 10～15wt%, fully mixes rear dress square-bottomed bamboo basket thoroughly and shakeouts, and covers clean gunnysack, sends into bent room heat-insulated cultivation;
4) sectional temperature-controlled cultivation: postvaccinal bent meal is put in the bent room after sterilization, and bent room temperature was controlled at 30～32 ℃ in first 4 days, temperature is controlled at 28 ℃ of cultivations 1～3 day subsequently, finally cultivates 7～9 days at 25 ℃, cultivates altogether 14～16 days;
5) dry: the red colouring agent for food, also used as a Chinese medicine fermenting is poured in drying pool, maintained the temperature at hot-air seasoning at 38～40 ℃.
4. be rich according to claim 3 the preparation method of Co-Q10 red colouring agent for food, also used as a Chinese medicine, it is characterized in that: the seed culture medium in step 1) is by glycerine 50mL glucose 30g, yeast extract 10g, peptone 8g, potassium nitrate 2g, ammonium dihydrogen phosphate (ADP) 1g, epsom salt 1g, ground rice 20g, add water and be settled to 1L, then regulate pH to 5.8～6.0,121 ℃ of sterilizings 20 minutes with NaOH.
5. the preparation method who is rich according to claim 3 Co-Q10 red colouring agent for food, also used as a Chinese medicine, is characterized in that: step 2) in the weight ratio of polished rice and long-grained nonglutinous rice be 1:3～1:5.
6. the preparation method who is rich according to claim 3 Co-Q10 red colouring agent for food, also used as a Chinese medicine, is characterized in that: step 2) in dosage of sucrose be 3～5wt%, Paprika consumption is 0.1～0.2wt%, linoleic acid 0.02～0.04wt%.
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