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Method for maintaining stable content of Monacolin K and its acid structure in monascus

A technology of red yeast rice and acid formula, which is applied in the field of maintaining the stable content of Monacolin K and its acid structure in red yeast rice, and can solve the problems of decreased proportion of Monacolin K, decreased content of Monacolin K, and decreased product quality

Inactive Publication Date: 2012-07-04
SUN YAT SEN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The industry usually adopts the method of high temperature and high pressure heating and sterilization, which not only affects the color of the product, but also reduces the content of Monacolin K, especially the proportion of Monacolin K with acid structure, resulting in a decline in product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Use the usual industrial low-temperature drying device to carry out low-temperature drying and dehydration of the fermented Monascus. The drying conditions are that the relative air humidity is 18%, the drying temperature is 18°C, and the drying time is 48 hours. The Monascus is dehydrated in the low-temperature drying. free water;

[0016] 2. Use the usual industrial electron accelerator to irradiate and sterilize to reduce the microbial indicators in Monascus, use a 10kw electron accelerator and use 10kGy irradiation dose to sterilize, and the irradiation time is 1min;

[0017] 3. After testing, the water content of the red yeast rice treated by the above method is 0.7%, the total Monacolin K content in the red yeast rice is 1200mg / 100g, and the acid structure content of Monacolin K in the red yeast rice accounts for 98% of the total Monacolin K content. The content of Monacolin K lactone structure accounts for only 2% of the total Monacolin K content in red yeast ...

Embodiment 2

[0019] 1. Use the usual industrial low-temperature drying device to carry out low-temperature drying and dehydration of the fermented Monascus. The drying conditions are that the relative humidity of the air is 22%, the drying temperature is 32°C, and the drying time is 60 hours. The Monascus is removed in the low-temperature drying. free water;

[0020] 2. Use the usual industrial electron accelerator irradiation sterilization to reduce the microbial indicators in Monascus, use a 10kw electron accelerator and use a 50kGy irradiation dose to sterilize, and the irradiation time is 2 minutes;

[0021] 3. After testing, the water content of the red yeast rice treated by the above method is 0.5%, the total Monacolin K content in the red yeast rice is 1100mg / 100g, and the acid structure content of Monacolin K in the red yeast rice accounts for 97% of the total Monacolin K content. The content of Monacolin K lactone structure accounts for only 3% of the total Monacolin K content in ...

Embodiment 3

[0023] 1. Use the usual industrial low-temperature drying device to carry out low-temperature drying and dehydration of the fermented Monascus. The drying conditions are that the relative humidity of the air is 26%, the drying temperature is 23°C, and the drying time is 72 hours. The Monascus is removed in the low-temperature drying. free water;

[0024] 2. Use the usual industrial electron accelerator irradiation sterilization to reduce the microbial indicators in Monascus, use a 14kw electron accelerator and use a 70kGy irradiation dose to sterilize, and the irradiation time is 1.5min;

[0025] 3. After testing, the water content of the red yeast rice treated by the above method is 0.65%, the total Monacolin K content in the red yeast rice is 1200mg / 100g, and the acid structure content of Monacolin K in the red yeast rice accounts for 96.5% of the total Monacolin K content. The content of Monacolin K lactone structure accounts for only 3.5% of the total Monacolin K content i...

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Abstract

The invention relates to a method for maintaining stable contents of Monacolin K and its acid structure in monascus during industrial production. According to the method of the invention, low-temperature drying combined with electron accelerator radiation sterilization is employed during a monascus production process; thus the Monacolin K content and the ratio and contents of the acid structure and the lactone structure in monascus are maintained to be stable; and the control of total colony number in the product at normal temperature is effectively solved. Monascus treated by the method of the invention has a water content of less than 1.0%; the total Monacolin K content in the monascus is 600-1200 mg / 100g; the acid structure content of Monacolin K in the monascus accounts for 95-98% of the total Monacolin K content; the lactone structure content of Monacolin K in the monascus accounts for 2-5% of the total Monacolin K content; the total colony number in the monascus is less than 1000 cfu / g; the coliform group is less than 30 MPN / 100g; the mould and yeast are less than 100 cfu / g; and no pathogenic bacteria are detected.

Description

technical field [0001] The invention relates to a method for keeping the content of Monacolin K and its acidic structure in red yeast rice stable during industrial production. Background technique [0002] Red yeast rice has been used in traditional food coloring and as a medicinal. In 1987, the U.S. FDA formally approved mevacitin (lovastatin, Lovastatin) for clinical use. Monacolin K (also known as lovastatin) in natural red yeast rice is a substance with significant physiological activity in red yeast rice, which can reduce blood lipid by inhibiting the key enzyme HMG-CoA reductase in the cholesterol biosynthesis pathway. Monacolin K in red yeast rice exists in two forms, namely the ring-opened acid structure and the closed-loop lactone structure. Studies have found that Monacolin K with acid structure has a more significant inhibitory effect on HMG-CoA reductase than lactone structure. After taking lipid-lowering drugs with lactone structure Monacolin K, a carboxyl est...

Claims

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Application Information

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IPC IPC(8): C12P17/06
Inventor 刘昕孙红霞刘小卓张玉萍顾云王方海肖健黄晓霓庄沿磊张剑霜
Owner SUN YAT SEN UNIV
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