CN109627804B - Method for extracting monascus pigment - Google Patents
Method for extracting monascus pigment Download PDFInfo
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- CN109627804B CN109627804B CN201910046280.2A CN201910046280A CN109627804B CN 109627804 B CN109627804 B CN 109627804B CN 201910046280 A CN201910046280 A CN 201910046280A CN 109627804 B CN109627804 B CN 109627804B
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
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Abstract
The invention discloses a method for extracting monascus pigment, which greatly improves the contact area between the monascus and a solvent by pretreating the monascus, thereby improving the extraction rate; by using a high-precision drying technology of spray drying, the loss rate of the pigment is effectively improved, and the color value is directly improved; bacteria and enzyme can be effectively killed through microwave inactivation, so that the influence of pigment on food in later use is avoided; the reflux extraction is carried out by alcohol, so that the extraction temperature can be reduced, and the influence of high temperature on the pigment is avoided, thereby causing the color of the pigment to be degenerated; the addition of the sodium hydroxide, the glycine and the sodium bicarbonate effectively ensures the color value of the pigment, makes the color of the pigment more red and bright, and effectively avoids the phenomena of high price and low red or high red and low price.
Description
Technical Field
The invention relates to the technical field of food additive extraction, and particularly relates to a method for extracting monascus pigment.
Background
With the increasing living standard of people, people pay more and more attention to food, in particular to food additives, such as pigments. The edible pigment includes two major types, one is natural edible pigment, the other is synthetic edible pigment, however, the addition of the synthetic edible pigment has a serious influence on the health of human body, in recent years, the synthetic edible pigment is frequently reported to have the effects of causing diseases, carcinogenesis and even mutation, which undoubtedly greatly influences the health of people and becomes a relatively realistic food safety problem.
In order to meet the health requirements of consumers, food processors gradually use natural edible pigments, so that the market demand of the natural edible pigments is increasing recently, and the development of the processing market of the natural edible pigments is greatly stimulated. The natural edible pigment has the characteristics of good coloring property, rich color tone, high safety and the like, and simultaneously has certain nutritive value and pharmacological action compared with the synthetic pigment, so the development of the natural pigment is the development direction of the modern edible pigment and has wide market prospect.
In China, monascus red pigment is the most widely used, monascus red is a secretion product of monascus submerged fermentation, and because the chemically synthesized pigment has toxic and side effects, the natural monascus red pigment is used for coloring food, cosmetics and medicines instead of the synthesized pigment, has attracted global attention, and is increasingly widely used. However, the production and processing of natural edible pigment are limited by traditional raw materials, processes and extraction technologies, especially the technology for extracting pigment from red yeast rice, so that the red yeast rice is only subjected to simple alcohol leaching extraction at present, the extraction raw materials and extraction reagents are not subjected to optimization treatment, and meanwhile, high-precision technical means are not used, so that the color value of the pigment is directly influenced, the requirements of processing manufacturers cannot be met, and the processing cost and the use cost are increased.
Disclosure of Invention
The invention aims to provide a method for extracting monascus pigment, aiming at the defects of the prior art, and the monascus pigment with high tone can be obtained by the method.
The invention provides a method for extracting monascus pigment, which comprises the following steps:
(1) carrying out microwave inactivation treatment on the fully fermented red yeast rice;
(2) drying, crushing and sieving the red yeast rice subjected to microwave inactivation treatment to obtain red yeast rice powder;
(3) adding an organic extracting solution into the red yeast rice powder, and performing reflux extraction;
(4) and filtering the extracting solution after reflux extraction, concentrating the filtrate, and performing spray drying treatment on the concentrated solution through a pressure type spray dryer to obtain the pigment.
Further, the microwave treatment temperature in the step (1) is 72-85 ℃, and the treatment time is 80-150 s.
Further, the drying temperature in the step (2) is 50-60 ℃, and a circulating hot air type drying box is adopted for drying.
Further, the sieving in the step (2) is an 80-mesh sieve.
Further, the organic extract in step (3) is alcohol.
Further, the mass ratio of the red yeast rice powder to the alcohol is 1: 7-9.
Further, sodium hydroxide and glycine, wherein the mass of the sodium hydroxide is 2-4% of that of the alcohol, and the mass of the glycine is 1-3%, are also added into the alcohol.
Furthermore, sodium bicarbonate with the alcohol mass of 3-5% and glycine with the alcohol mass of 1-3% are also added into the alcohol.
Further, a protective agent and a pigment carrier are added in the spray drying treatment in the step (4).
Further, the protective agent is β -cyclodextrin, and the pigment carrier is maltodextrin.
According to the method for extracting the monascus pigment, provided by the invention, the contact area between the monascus and the solvent is greatly increased through the pretreatment of the monascus, so that the extraction rate is increased; by using a high-precision drying technology of spray drying, the loss rate of the pigment is effectively improved, and the color value is directly improved; bacteria and enzyme can be effectively killed through microwave inactivation, so that the influence of pigment on food in later use is avoided; the reflux extraction is carried out by alcohol, so that the extraction temperature can be reduced, and the influence of high temperature on the pigment is avoided, thereby causing the color of the pigment to be degenerated; the addition of the sodium hydroxide, the glycine and the sodium bicarbonate effectively ensures the color value of the pigment, makes the color of the pigment more red and bright, and effectively avoids the phenomena of high price and low red or high red and low price.
Detailed Description
The invention will be further illustrated below with reference to specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Furthermore, various changes or modifications of the present invention may be made by those skilled in the art, and equivalents may fall within the scope of the claims of the present application. The proportions in the examples of the invention are by weight.
Preparation of red yeast rice
(1) Separating and purifying the monascus purpureus, and performing slant culture for 9d at the culture temperature of 36 ℃;
(2) after the slant culture is finished, transferring the culture medium into a liquid culture medium for liquid culture, wherein the culture time is 3d, and the culture temperature is 37 ℃;
(3) after liquid culture, obtaining a first-stage seed solution, inoculating the first-stage seed solution into 200ml of liquid culture medium according to the inoculation amount of 10%, wherein the culture time is 3 d; obtaining a second-level seed solution, transferring the second-level seed solution into a 2L liquid culture medium, and culturing for 3d to finally obtain a third-level seed solution;
(4) separating the final liquid culture medium into tanks, and culturing in a liquid fermentation tank for 5d to obtain a thallus culture solution;
the liquid medium used in steps (2), (3) and (4) in this example comprises 25 parts by mass of rice flour, 18 parts by mass of soybean flour, 15 parts by mass of potato flour, 12 parts by mass of glucose, 4 parts by mass of yeast extract and NaNO31.3 parts.
(5) Mixing the thallus culture solution with a multi-component solid culture medium, wherein the multi-component solid culture medium comprises 13 parts of wheat, 13 parts of corn, 21 parts of rice and 8 parts of buckwheat by mass, the rice and the corn in the embodiment are packaged and aged in advance in a closed mode, the aging temperature is 40 ℃, the aging humidity is greater than or equal to 50%, the aging time is 3 months, mixing, putting into a ventilation groove for ventilation and yeast preparation, controlling the system temperature by adopting circulating warm air, keeping the fermentation temperature at 40 ℃, controlling the system humidity by atomized water spraying circulation, keeping the relative humidity at 83%, and fermenting for 9 days, and extracting to obtain the red yeast rice.
Example 1
(1) Performing microwave inactivation treatment on 1Kg of fully fermented red yeast rice at the temperature of 72-85 ℃ for 80-150 s;
(2) drying the red yeast rice subjected to microwave inactivation treatment by adopting a circulating hot air type drying box at the drying temperature of 50-60 ℃, crushing after drying, and sieving by using a 80-mesh sieve to obtain red yeast rice powder;
(3) adding alcohol into the red yeast rice powder, wherein the mass ratio of the red yeast rice powder to the alcohol is 1:7-9, and adding sodium hydroxide accounting for 2-4% of the mass of the alcohol, glycine accounting for 1-3% of the mass of the alcohol and sodium bicarbonate accounting for 1-2% of the mass of the alcohol into the alcohol, and performing reflux extraction;
(4) and filtering the extracting solution after reflux extraction, concentrating the filtrate, adding β -cyclodextrin 5g and maltodextrin 3g into the concentrated solution, and performing spray drying treatment by a pressure type spray dryer to obtain the pigment.
Example 2
(1) Performing microwave inactivation treatment on 1Kg of fully fermented red yeast rice at the microwave treatment temperature of 72 ℃ for 80 s;
(2) drying the red yeast rice subjected to microwave inactivation treatment by adopting a circulating hot air type drying box at the drying temperature of 50 ℃, crushing after drying, and sieving by using a 80-mesh sieve to obtain red yeast rice powder;
(3) adding alcohol into the red yeast rice powder, wherein the mass ratio of the red yeast rice powder to the alcohol is 1:7, and adding sodium hydroxide accounting for 2% of the mass of the alcohol, glycine accounting for 1% of the mass of the alcohol and sodium bicarbonate accounting for 1% of the mass of the alcohol, and performing reflux extraction;
(4) and filtering the extracting solution after reflux extraction, concentrating the filtrate, adding β -cyclodextrin 5g and maltodextrin 3g into the concentrated solution, and performing spray drying treatment by a pressure type spray dryer to obtain the pigment.
Example 3
(1) Performing microwave inactivation treatment on 1Kg of fully fermented red yeast rice at the microwave treatment temperature of 78 ℃ for 115 s;
(2) drying the red yeast rice subjected to microwave inactivation treatment by adopting a circulating hot air type drying box at the drying temperature of 55 ℃, crushing after drying, and sieving by using a 80-mesh sieve to obtain red yeast rice powder;
(3) adding alcohol into the red yeast rice powder, wherein the mass ratio of the red yeast rice powder to the alcohol is 1:8, and adding sodium hydroxide accounting for 3% of the mass of the alcohol, glycine accounting for 2% of the mass of the alcohol and sodium bicarbonate accounting for 1.5% of the mass of the alcohol into the alcohol, and performing reflux extraction;
(4) and filtering the extracting solution after reflux extraction, concentrating the filtrate, adding β -cyclodextrin 5g and maltodextrin 3g into the concentrated solution, and performing spray drying treatment by a pressure type spray dryer to obtain the pigment.
Evaluation:
the color values of the pigments were compared in example 1, example 2 and example 3 with a conventional monascus pigment crude extraction method.
The dried pigments of example 1, example 2 and example 3 and the traditional contrast method are respectively sieved by a 60-mesh sieve, 0.1000g (1.000 g of red yeast rice) is respectively and correspondingly weighed, extracted by 70% ethanol solution and fixed to a 100mL volumetric flask, shaken and then put into a hot water bath for summarizing and extracting for 3h, taken out and cooled, and filtered, 1mL of filtrate is absorbed and put into a 25mL test tube, the volume is fixed by 70% ethanol solution, a 10mm cuvette is used for comparison by using 70% ethanol solution, and the absorbance at 505nm is detected (3 times of single detection and average value is obtained), the calculation formula is X = absorbance X100X 25/weight, the color value unit is U/g, and the detection results are shown in Table 1.
The data in table 1 show that the color value of the pigment obtained by the extraction method is obviously improved compared with that obtained by a control group, and the color value of the pigment is improved by 14%, 16% and 17% in examples 1, 2 and 3, which fully indicates that the extraction method provided by the invention is obviously superior to the prior art and has stronger creative value.
The embodiments of the present invention have been described above by way of example, but the description is only a preferred embodiment of the present invention and should not be construed as limiting the scope of the invention. All equivalent changes and modifications within the scope of the application of the present invention shall fall within the scope of the patent of the present invention.
Claims (7)
1. A method for extracting monascus pigment is characterized by comprising the following steps: the method comprises the following steps:
(1) carrying out microwave inactivation treatment on the fully fermented red yeast rice;
(2) drying, crushing and sieving the red yeast rice subjected to microwave inactivation treatment to obtain red yeast rice powder;
(3) adding an organic extracting solution into the red yeast rice powder, and performing reflux extraction;
(4) filtering the extracting solution after reflux extraction, concentrating the filtrate, and performing spray drying treatment on the concentrated solution through a pressure type spray dryer to obtain a pigment; the organic extracting solution in the step (3) is alcohol, and sodium hydroxide or sodium bicarbonate with the mass of 2-4% of the alcohol or 3-5% of the alcohol, and glycine with the mass of 1-3% are also added into the alcohol.
2. The method of monascus pigment extraction according to claim 1, wherein: the microwave treatment temperature in the step (1) is 72-85 ℃, and the treatment time is 80-150 s.
3. The method of monascus pigment extraction according to claim 1, wherein: and (3) drying at the temperature of 50-60 ℃ in the step (2) by adopting a circulating hot air type drying box.
4. The method of monascus pigment extraction according to claim 1, wherein: the sieving in the step (2) is an 80-mesh sieve.
5. The method of monascus pigment extraction according to claim 1, wherein: the mass ratio of the red yeast rice powder to the alcohol is 1: 7-9.
6. The method of monascus pigment extraction according to claim 1, wherein: and (4) adding a protective agent and a pigment carrier in the spray drying treatment in the step (4).
7. The method for extracting monascus pigment according to claim 6, wherein the protective agent is β -cyclodextrin, and the pigment carrier is maltodextrin.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR0177356B1 (en) * | 1996-06-12 | 1999-04-01 | 정기련 | How to increase the productivity of Monasukus pigment |
| CN101161731A (en) * | 2006-10-10 | 2008-04-16 | 福建农林大学 | Method for preparing highly-dissolvable water-soluble monascus pigment |
| CN102433019A (en) * | 2011-11-17 | 2012-05-02 | 江门科隆生物技术股份有限公司 | Monascus red pigment preparing method capable of improving light stability and heat stability of monascus red pigment |
| CN103404785B (en) * | 2013-07-24 | 2014-09-10 | 杭州清正生物科技有限公司 | Preparation method of high-color-value antimicrobial water soluble functional red yeast rice |
| CN105153741B (en) * | 2015-09-18 | 2017-05-24 | 广东天益生物科技有限公司 | Method for preparing salt-tolerance monascus pigment |
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