CN103882063A - Preparation method of high-photostability monascus red pigment - Google Patents
Preparation method of high-photostability monascus red pigment Download PDFInfo
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- CN103882063A CN103882063A CN201410118907.8A CN201410118907A CN103882063A CN 103882063 A CN103882063 A CN 103882063A CN 201410118907 A CN201410118907 A CN 201410118907A CN 103882063 A CN103882063 A CN 103882063A
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Abstract
The invention discloses a preparation method of high-photostability monascus red pigment. Monascus is taken as a strain to carry out liquid submerged fermentation, vitamin C and a semen litchi extract are added when a filter cake obtained by filtering after fermentation is extracted by an organic solvent, monascus red pigment liquor is obtained by filtering, and then the liquor is dried to obtain monascus red pigment powder. The monascus red pigment prepared by the method disclosed by the invention has high photostability, and does not change color under radiation of sunshine and lamplight for a long time.
Description
technical field
The present invention relates to one and can be used for meat, milk fish, foodstuff additive of the aspects such as beverage and medicine and preparation method thereof, more specifically, relate to a kind of preparation method of high light stability monascorubin.
Background technology
Pigment is the indispensable class additive of foodstuffs industry, pharmaceutical industry and daily chemical industry, can be divided into pure natural pigment, imitative natural pigment and the large class of synthetic colour 3 by its source.In recent years, due to toxicity problem, the application of some synthetic colour is restricted, and therefore, the natural pigment that development and utilization is nontoxic or substantially nontoxic, is subject to people's attention day by day.
In China, Monascus color, as the one of natural pigment, is most widely used.Monascus color not only can make food hyperchromic, also has antibacterial, reducing blood-fat, hypotensive hypoglycemic health-care effect, is the most promising natural pigment at present.But it is not monascorubin is the same with other natural pigments, high to the stability of light.
Have investigator to find, monascorubin is under natural light irradiation, and less than 14 days, the storage rate of pigment was just below 50%; Under periods of direct sunlight, more than two hour, the storage rate of pigment can reduce by half; And 120 DEG C of heating 1.5 hours, the storage rate of pigment was still more than 84%.These results show, the principal element that affects monascorubin stability is light.The unstable of monascorubin to light, can have a strong impact on its effect in meat product and other food.The packing material of meat product scarcely has opacifying property, and the beautiful color and luster that monascorubin produces in meat product will be taken off within very short time, has affected the organoleptic quality of meat product.In view of the situation, how solving the stability to light of monascorubin, is another problem that red colouring agent for food, also used as a Chinese medicine industry need to solve as early as possible.People are being devoted to solve the stability to light of monascorubin always, and the light stability that improves Monascus color by adding one or more amino acid is general method.As patent " a kind of monascorubin preparation method who improves monascorubin photo and thermal stability " (application number 201110364781.9, publication number is CN 102433019 A) a kind of monascorubin preparation method who improves monascorubin photo and thermal stability is disclosed, in the method, obtain effect by adding aminoacids complex.But amino acid whose cost is high, and some amino acid whose meta-bolites is easily converted into Citrinin.And Citrinin is a kind of mycotoxins harmful to people and animals.Therefore, we be necessary to consider amino acid is looked for a kind ofly have more security, surrogate solves the stability to light of monascorubin cheaply.
Summary of the invention
Technical problem to be solved by this invention is to overcome existing technological deficiency, and a kind of method that can make monascorubin light stability improve is provided, and the security of the Monascus color of preparing is in this way higher.
Above-mentioned purpose of the present invention is achieved by following technical solution:
S1. liquid submerged fermentation: using monascus as bacterial classification, carry out liquid submerged fermentation;
S2. prepare Semen Litchi extractive substance: after broken 40 ~ 60 parts of Semen Litchis, add 9 ~ 11 times of weight water in pot for solvent extraction, soak 10 ~ 14 hours, then boiling, after 3 ~ 5 hours, is filtered, and obtains Semen Litchi extractive substance, lets cool for subsequent use;
S3. extract monascorubin: filter the fermented liquid in S1, after filtering described in pickling containing mycelia and water-fast monascorubin filter cake, again filter cake is incorporated in organic solution, add 0.05 ~ 0.15 % by weight vitamins C and 0.2 ~ 0.8 % by weight Semen Litchi extractive substance, regulating pH value is 5.7～6.7, soak 8 ~ 24 hours, through Plate Filtration, filtrate is concentrated by steam or membrane filtration;
S4. spraying is dry: the concentrated solution in S3 is sprayed dry, make high light stability monascorubin.
There are some researches show, pH value is adjusted to 5.7～6.7 and can effectively stablizes monascorubin; Monascorubin is stable in ethanolic soln than in the aqueous solution, as the time reducing by half than the storage rate in water in the monascorubin ethanolic soln that is 80% at massfraction can extend nearly 1 times.Vitamins C, as a kind of water soluble antioxidant, can play the color-protecting function to haematochrome in monascorubin, thereby improves the light stability of Monascus color.With respect to add amino acid whose method in leaching process in the time that aftertreatment is extracted, because VITAMIN is cheap compared with amino acid, present method also has the advantage that cost is low simultaneously.Semen Litchi is used effectively very less at food processing process, Semen Litchi has antioxygenation, although do not have report protecting aspect look, but show by this experiment, Semen Litchi extractive substance and ascorbic combination can improve the light stability of monascorubin better, have and well protect chromatic effect.
Preferably, the vitamins C described in step S3 is 0.1 % by weight, and described Semen Litchi extractive substance is 0.6 % by weight, and described organic solvent is ethanol, described in be filtered into press filtration.
Further, step S1 is inoculated in monascus ruber in fermention medium, and its leavening temperature is 32 ~ 34 DEG C, and pH value is 3.5 ~ 5.5, and fermentation time is 60 ~ 90h.Described fermention medium is MSG substratum.
Further, the light stability of described monascorubin is more than 80%.
Compared with prior art, beneficial effect of the present invention is as follows:
The present invention adds vitamins C and Semen Litchi extractive substance and rationally regulates the pH value of fermented liquid in the time that aftertreatment is extracted in leaching process, and this method can significantly improve the light stability of lixiviate monascorubin out.And with respect to add amino acid whose method in leaching process, because VITAMIN is cheap compared with amino acid, present method also has the advantage that cost is low simultaneously.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further illustrated, but embodiment does not limit in any form the present invention.
Embodiment 1
A kind of monascorubin preparation method's who improves monascorubin light stability of the present invention concrete steps are as follows:
S1. liquid submerged fermentation: monascus ruber is inoculated in fermentation culture, and its leavening temperature is 33 DEG C, regulating pH value is 6, fermentation time is 78h;
S2. prepare Semen Litchi extractive substance: after broken 50 parts of Semen Litchis, add 10 times of weight water in pot for solvent extraction, soak 12 hours, then boiling, after 4 hours, is filtered, and obtains Semen Litchi extractive substance, lets cool for subsequent use;
S3. extract monascorubin: filter the fermented liquid in S1, after filtering described in pickling containing mycelia and water-fast monascorubin filter cake, again filter cake is incorporated in ethanolic soln, add 0.1 % by weight vitamins C and 0.5 % by weight Semen Litchi extractive substance simultaneously, regulating pH value is 10, soak 16 hours, Plate Filtration, filtrate concentrates by membrane filtration;
S3. concentrated solution is spray-dried, obtains monascorubin meal.
Embodiment 2
In step S2, the addition of VITAMIN is that the addition of 0.05 % by weight and Semen Litchi extractive substance is 0.2 % by weight, and other conditions are with embodiment 1;
Embodiment 3
In step S2, the addition of VITAMIN is that the addition of 0.15 % by weight and Semen Litchi extractive substance is 0.8 % by weight, and other conditions are with embodiment 1;
Comparative example 1
In step S2, do not add vitamins C and Semen Litchi extractive substance, other conditions are with embodiment 1;
Comparative example 2
In step S2, do not add vitamins C, other conditions are with embodiment 2;
Comparative example 3
In step S2, do not add Semen Litchi extractive substance, other conditions are with embodiment 2;
Respectively the monascorubin meal of above-described embodiment gained is carried out to monascorubin separation, then pigment solution is carried out to light steady testing.Then the experimental result of the monascorubin of each embodiment and comparative example is compared, its result is as shown in table 1:
Table 1
| Preparation method | That adds protects colour content | Light stability |
| Embodiment 1 | 0.1 % by weight vitamins C and 0.5 % by weight Semen Litchi extractive substance | 92.8% |
| Embodiment 2 | 0.05 % by weight vitamins C and 0.2 % by weight Semen Litchi extractive substance | 83.2% |
| Embodiment 3 | 0.15 % by weight vitamins C and 0.8 % by weight Semen Litchi extractive substance | 88.5% |
| Comparative example 1 | Do not add | 35.2% |
| Comparative example 2 | 0.2 % by weight Semen Litchi extractive substance | 38.7% |
| Comparative example 3 | 0.05 % by weight vitamins C | 40.1% |
Contrast the experimental result of each embodiment and comparative example 1, find to add the VC of 0.1 % by weight and 0.5 % by weight Semen Litchi extractive substance to haematochrome to protect chromatic effect best, add 0.1 % by weight VC and 0.5 % by weight Semen Litchi extractive substance can make the light stability of haematochrome bring up to 92.8% by 35.2%, but in the time that the addition of VC and Semen Litchi extractive substance reaches 0.15 % by weight and 0.8 % by weight, protect chromatic effect and drop on the contrary 88.5%, this cohesion that may be the VC of high density and Semen Litchi extractive substance have brought out haematochrome causes.Table result in contrast, known interpolation vitamins C and Semen Litchi extractive substance can improve the light stability of Monascus color really.And do not add VC and Semen Litchi or add separately wherein one, its successful is not as both combinations.
Claims (8)
1. a preparation method for high light stability monascorubin, is characterized in that, comprises the steps:
S1. liquid submerged fermentation: using monascus as bacterial classification, carry out liquid submerged fermentation;
S2. prepare Semen Litchi extractive substance: after broken 40 ~ 60 parts of Semen Litchis, add 9 ~ 11 times of weight water in pot for solvent extraction, soak 10 ~ 14 hours, then boiling, after 3 ~ 5 hours, is filtered, and obtains Semen Litchi extractive substance, lets cool for subsequent use;
S3. extract monascorubin: filter the fermented liquid in S1, after filtering described in pickling containing mycelia and water-fast monascorubin filter cake, again filter cake is incorporated in organic solution, add 0.05 ~ 0.15 % by weight vitamins C and 0.2 ~ 0.8 % by weight Semen Litchi extractive substance, regulating pH value is 5.7～6.7, soak 8 ~ 24 hours, through Plate Filtration, filtrate is concentrated by steam or membrane filtration;
S4. spraying is dry: the concentrated solution in S3 is sprayed dry, make high light stability monascorubin.
2. the preparation method of a kind of high light stability monascorubin according to claim 1, is characterized in that, the vitamins C described in step S3 is 0.1 % by weight.
3. the preparation method of a kind of high light stability monascorubin according to claim 1, is characterized in that, the Semen Litchi extractive substance described in step S3 is 0.6 % by weight.
4. the preparation method of a kind of high light stability monascorubin according to claim 1, is characterized in that, the organic solvent described in step S3 is ethanol.
5. the preparation method of a kind of high light stability monascorubin according to claim 1, is characterized in that, is filtered into press filtration described in step S3.
6. the preparation method of a kind of high light stability monascorubin according to claim 1, is characterized in that, step S1 is inoculated in monascus ruber in fermention medium, and its leavening temperature is 32 ~ 34 DEG C, and pH value is 3.5 ~ 5.5, and fermentation time is 60 ~ 90h.
7. the preparation method of a kind of high light stability monascorubin according to claim 6, is characterized in that, described fermention medium is MSG substratum.
8. the monascorubin being obtained by preparation method's preparation of the high light stability monascorubin described in claim 1 ~ 6, is characterized in that, the light stability of described monascorubin is more than 80%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104212839A (en) * | 2014-09-11 | 2014-12-17 | 广州大正新材料科技有限公司 | Preparation method of not-easily-faded monascus red pigment |
| CN104450788A (en) * | 2014-12-09 | 2015-03-25 | 广东科隆生物科技有限公司 | Method for preparing high-quality monascus red pigment |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105695512A (en) * | 2016-04-07 | 2016-06-22 | 常州思宇环保材料科技有限公司 | Preparation method of monascus red pigment |
| CN107048172A (en) * | 2017-03-14 | 2017-08-18 | 华南理工大学 | The method of stable red kojic rice powder color and luster |
| CN109770166A (en) * | 2019-02-01 | 2019-05-21 | 上海理工大学 | The color stabilizer of monascorubin stability in a kind of raising acidic beverages |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104212839A (en) * | 2014-09-11 | 2014-12-17 | 广州大正新材料科技有限公司 | Preparation method of not-easily-faded monascus red pigment |
| CN104212839B (en) * | 2014-09-11 | 2017-06-20 | 广州大正新材料科技有限公司 | A kind of preparation method of monascorubin not easy to fade |
| CN104450788A (en) * | 2014-12-09 | 2015-03-25 | 广东科隆生物科技有限公司 | Method for preparing high-quality monascus red pigment |
| CN104450788B (en) * | 2014-12-09 | 2015-07-15 | 广东科隆生物科技有限公司 | Method for preparing high-quality monascus red pigment |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105695514B (en) * | 2015-08-26 | 2020-02-18 | 泸州品创科技有限公司 | Red rice red yeast and preparation method and application thereof |
| CN105695512A (en) * | 2016-04-07 | 2016-06-22 | 常州思宇环保材料科技有限公司 | Preparation method of monascus red pigment |
| CN107048172A (en) * | 2017-03-14 | 2017-08-18 | 华南理工大学 | The method of stable red kojic rice powder color and luster |
| CN109770166A (en) * | 2019-02-01 | 2019-05-21 | 上海理工大学 | The color stabilizer of monascorubin stability in a kind of raising acidic beverages |
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| CN103882063B (en) | 2016-06-29 |
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Effective date of registration: 20210105 Address after: 221000 north side of Taizhou Road, Peixian Economic Development Zone, Xuzhou City, Jiangsu Province Patentee after: XUZHHOU XINGHAO MUSICAL INSTRUMENT Co.,Ltd. Address before: 510663 Guangzhou Guangzhou High-tech Industrial Development Zone, Guangdong Province, A410, No. 3, Spectrum East Road Patentee before: GUANGZHOU DAZHENG ADVANCED MATERIAL TECHNOLOGY Co.,Ltd. |
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