Monascus red pigment preparing method capable of improving light stability and heat stability of monascus red pigment

A technology of monascus red pigment and stability, which is applied in the field of preparation of food additive monascus red pigment, can solve the problems of low stability, poor light and heat stability, easy fading, etc., achieve convenient transportation and storage, and improve light stability The effect of sex and thermal stability

Inactive Publication Date: 2012-05-02
江门科隆生物技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Therefore, the current monascus red pigment is not stable to light, temperature, and acid-base solution, and is easy to fade, which limits its practical application and development in industry to

Method used

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  • Monascus red pigment preparing method capable of improving light stability and heat stability of monascus red pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method for preparing monascus red pigment to improve the photothermal stability of monascus red pigment described in Example 1 of the present invention uses monascus as a strain to carry out liquid submerged fermentation, and add compound amino acids during filter cake leaching after press filtration , The red yeast red pigment solution is obtained by plate and frame filtration, and the concentrated solution is dried to obtain the red pigment powder; the compound amino acid is composed of cysteine, arginine and serine. The preparation method of this embodiment is mainly to add compound amino acids during extraction, which significantly improves the photothermal stability of the monascus red pigment extracted by extraction, and at the same time can increase the extraction yield.

[0021] The foregoing compound amino acid addition process is as follows: weigh various amino acids according to the required amount, dissolve them with a small amount of water, and add them to ...

Embodiment 2

[0023] The preparation method of the monascus red pigment of Example 2 is the same as that of Example 1, except for the amount of each amino acid added. The amount of each amino acid added in Example 2 is specifically as follows: the mass percentage of cysteine ​​is 50% , The mass is 1.01g; the mass percentage of arginine is 16.5% and the mass is 0.34g; the mass percentage of serine is 33.5% and the mass is 0.68g.

Embodiment 3

[0025] The preparation method of the monascus red pigment of this example 3 is the same as that of example 1, except for the addition amount of each amino acid. The addition amount of each amino acid in this example 3 is specifically as follows: the mass percentage of cysteine ​​is 33.4% , The mass is 0.69g; the mass percentage of arginine is 33.3%, and the mass is 0.68g; the mass percentage of serine is 33.3%, and the mass is 0.68g.

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Abstract

The invention provides a monascus red pigment preparing method capable of improving light stability and heat stability of the monascus red pigment. Monascus is used as a strain for performing liquid deep fermentation, compound amino acid is added during digestion of filter residues, a monascus red pigment solution is obtained through plate-frame pressure filtration, and the solution is dried to form monascus red pigment powder; and the compound amino acid consists of cysteine, arginine and serine. The light stability and the heat stability of the monascus red pigment which is prepared by the monascus red pigment preparing method can be obviously improved, is high-temperature resistant and lightfast, and oxidation resisting, and is non-discolouring after being illuminated by sunlight and lamplight for a long time. The monascus red pigment is convenient to transport and store, and is easy to use, and can be used by the general using method for the monascus red pigment.

Description

Technical field [0001] The present invention relates to the field of biotechnology, in particular to the preparation method of the food additive monascus red pigment, etc., and provides a preparation method that can significantly improve the photothermal stability of the monascus red pigment. Background technique [0002] The relationship between pigment and food is inseparable. Pigment gives food attractive color and brings good sensory quality and strong desire to buy. Food colorings can be divided into two categories: natural and artificial colorings. In recent years, it has been discovered that some artificial chemically synthesized pigments have carcinogenic and mutagenic effects, so natural pigments have been paid more and more attention. The development of functional natural pigments with certain nutritional value or pharmacological effects is the top priority of the pigment industry. [0003] The application of natural pigments has a long history. It has the characteristic...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/42
Inventor 李英明陈家文谢夏阳邓娜卿邱伟佳
Owner 江门科隆生物技术股份有限公司
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