Preparation method for brewing functional red yeast rice with low-yield citrinin

A technology of citrinin and red yeast rice, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of unequal content and harmfulness of citrinin

Active Publication Date: 2010-11-10
义乌市丹溪酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many varieties of red yeast rice, and their functions are quite different. Under certain conditions, there are secondary metabolites such as Monacolin K, GABA, and citrinin, but their contents vary. Although Monacolin K and GABA are beneficial to the human body, citrinin Citrinin is harmful to the human body. Since the French Blacc discovered that Monascus can produce the mycotoxin citrinin in 1995, the safety of Monascus products has been seriously challenged. An important topic in the study of red yeast rice in contemporary scientific circles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Use Danxi No. 1 Monascus slant to cultivate first-class seeds, first-class seed medium 100ml, glucose 5g, peptone 3g, NaNO 3 0.15g, MgSO 4 ·7H 2 O 0.15g, KH 2 PO 4 0.15g, PH value 4.8, autoclaved 1kg / cm 2 30min, cool to 30°C for inoculation, connect 1 inclined plane to 2 Erlenmeyer flasks, incubate at 30°C for 48h, the bacterial solution thickens and no pollution is detected by microscopy;

[0030] Add 100g early indica rice to 500ml triangular bottle, add water 80ml, autoclave 1kg / cm 2 After 30 minutes, cool to 32°C and shake well to disperse the particles, add 15ml of first-grade seeds, and shake well again. Cultivate at 32°C for 3 days, keep the humidity at 70±10%, wait until the surface of the rice is covered with mycelium and turn purple, then culture at a different temperature, and then culture at 25-27°C, and then dry and sterilize the red yeast rice obtained after 14 days For 21701, detect monacolin K and citrinin.

Embodiment 2

[0032] Use Danxi No. 1 Monascus slant to cultivate first-class seeds, first-class seed medium 100ml, glucose 8g, peptone 2g, NaNO 3 0.15g, MgSO 4 ·7H 2 O0.15g, KH 2 PO 4 0.15g, PH value 5.0, autoclave 1kg / cm 2 After 30 minutes, cool down to 30°C for inoculation, connect 1 inclined plane to 2 Erlenmeyer flasks, and incubate at 30°C for 45 hours. The bacterial solution becomes thick and there is no pollution after microscopic examination.

[0033] Add 100g early indica rice to 500ml triangular bottle, add water 100ml, autoclave 1kg / cm 2 After 30 minutes, cool to 32°C and shake well to disperse the particles, and add 10ml of first-grade seeds. Cultivate at 32°C for 3 days, keep the humidity at 70±10%, until the surface of the rice is covered with mycelium and the color is purple, then culture at different temperatures, and then culture at 25-27°C for another 14 days, and the obtained red yeast rice is dried and sterilized. For 21702, detect Mnacolin K and citrinin.

Embodiment 3

[0035]Use Danxi No. 1 Monascus slant to cultivate first-class seeds, first-class seed medium 100ml, glucose 8g, peptone 2.5g, NaNO 3 0.15g, MgSO 4 ·7H 2 O0.15g, KH 2 PO 4 0.15g, PH value 4.9, autoclave 1kg / cm 2 After 30 minutes, cool down to 30°C for inoculation, connect 1 inclined plane to 2 Erlenmeyer flasks, and incubate at 30°C for 50 hours. The bacterial solution becomes thick and no pollution is detected by microscopy.

[0036] Add 100g early indica rice to 500ml triangular bottle, add water 100ml, autoclave 1kg / cm 2 After 30 minutes, cool to 32°C and shake well to disperse the particles, and add 10ml of first-grade seeds. Cultivate at 32°C for 3 days, keep the humidity at 70±10%, until the surface of the rice is covered with mycelium, the color of the rice is purple, and then culture at a different temperature, and then culture at 25-27°C for another 14 days, and the obtained red yeast rice is dried and sterilized. For 21703, detect Mnacolin K and citrinin.

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PUM

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Abstract

The invention discloses a preparation method for brewing functional red yeast rice with low-yield citrinin. The method comprises the following steps of: culturing primary seeds by using red yeast rice strains, wherein 500ml of culture medium comprises 50g of glucose, 10 to 15g of peptone, 0.4 to 5g of NaNO3, 0.45g of MgSO4.7H2O and 0.45g of KH2PO4 according to the formula, and the pH value ranges from 4.8 to 5.0; holding 100 to 150ml of the culture medium with a 500ml triangular flask; sterilizing the culture medium for 30 minutes under the pressure of 1kg/sq.cm; cooling the culture medium and inoculating slant strains; culturing the slant strains for 45 to 50 hours at the temperature of 30 DEG C to obtain the primary seeds; and transferring the primary seeds on solid culture medium to perform solid-state culture to obtain the brewing functional red yeast rice with low-yield citrinin. In the method, the culture medium contains no citrinin, the Monacolin k content in the obtained brewing functional red yeast rice finished product can reach 5 to 14g/kg and the citrinin content is low.

Description

technical field [0001] The invention relates to a preparation method of red yeast rice with wine-making function. The method has high yield of Monacolin K and low yield of citrinin. Background technique [0002] The efficacy of red yeast rice in medicine has long been recorded in our country: Wu Rui's "Daily Materia Medica" in the Yuan Dynasty stated: "Red yeast wine is a medicine for breaking blood", and Hu Sihui's "Dinning Zheng Yao" stated: "Red yeast rice , invigorate the spleen, benefit the air temperature", Zhu Danxi's "Materia Medica Yanyi Supplement" contains: "red yeast rice, sweet, warm, non-toxic, indications: digestion and blood circulation, spleen and stomach, treatment of red and white dysentery, water valley. Wine, Break the blood and promote the power of medicine, kill miasma, treat wounds, treat women's blood pain and postpartum bad blood." There are many researchers abroad on red yeast rice. As early as 1979, Japanese scholar Professor Akira Endo based on Z...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12R1/66
Inventor 陈豪锋
Owner 义乌市丹溪酒业有限公司
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