Red yeast rice rich in coenzyme Q10 and preparation method thereof

A technology of coenzyme and red yeast rice, applied in the field of red yeast rice, to achieve the effect of promoting synthesis, increasing content, and easy operation

Active Publication Date: 2014-05-28
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the published patents and documents, the research on red yeast rice rich in pigments, lovastatin, ergosterol and gamma-aminobutyric acid is the most active. For example, the invention patent with publication number CN 102703512 A discloses a method using Monascus Method for fermenting and producing functional red yeast pigments, the invention patent with publication number CN 101999589 A discloses a red yeast brown rice rich in γ-aminobutyric acid and monacolin K and its production method, publication number is CN 102406127 A The invention patent disclosed a preparation method of red yeast rice for reducing fat, and there are also literature reports on the research on the fermentation process of functional red yeast rice (Chen Yunzhong, Food Science, Vol.24, No.7, 2003), etc., but no rich Related reports on production of coenzyme Q10 by coenzyme Q10-containing red yeast rice and Monascus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of red yeast rice rich in coenzyme Q10 comprises the following steps:

[0024] (1) Seed liquid preparation: transfer single colonies of activated Monascus comamosa (IFO4521) and Monascus ruber (NBRC32318) to flat PDA medium for 7 days at 30°C, and then use 2wt% Tween- Gently elute the spores grown on the PDA plate with 20 sterilized water respectively, and prepare the spore suspension of Monascus comamosa and Monascus ruberus, the concentration of the spore suspension is 2.4×10 5 Each / mL, the two kinds of spore suspensions were respectively connected to the seed medium, the inoculum amount was 15wt%, and cultured on a shaking table at 30°C and 150rpm for 2 days, and then the two kinds of seed solutions were mixed in equal volumes and set aside;

[0025] The seed medium is 50mL of glycerin, 30g of glucose, 10g of yeast extract, 8g of peptone, 2g of potassium nitrate, 1g of ammonium dihydrogen phosphate, 1g of magnesium sulfate heptahydrate, 20g of ri...

Embodiment 2

[0047] A preparation method of red yeast rice rich in coenzyme Q10 comprises the following steps:

[0048] (1) Seed solution preparation: transfer single colonies of activated Monascus comamosa (IFO4521) and Monascus ruber (NBRC32318) to flat PDA medium for 8 days at 30°C, and then use 2wt% Tween-20 Gently elute the spores grown on the PDA plate with sterile water to prepare the spore suspensions of Monascus comamosa and Monascus ruberus, so that the concentration of the spore suspension is 5.6×10 5 Each / mL, the two kinds of spore suspensions were respectively connected to the seed medium, the inoculum amount was 15wt%, and cultured on a shaking table at 30°C and 150rpm for 3 days, and then the two kinds of seed solutions were mixed in equal volumes and set aside;

[0049] The seed medium is 50mL of glycerin, 30g of glucose, 10g of yeast extract, 8g of peptone, 2g of potassium nitrate, 1g of ammonium dihydrogen phosphate, 1g of magnesium sulfate heptahydrate, 20g of rice flour...

Embodiment 3

[0056] A preparation method of red yeast rice rich in coenzyme Q10 comprises the following steps:

[0057] (1) Seed solution preparation: transfer single colonies of activated Monascus comamosa (IFO4521) and Monascus ruber (NBRC32318) to flat PDA medium for 8 days at 30°C, and then use 2wt% Tween-20 Gently elute the spores grown on the PDA plate with sterile water to prepare the spore suspensions of Monascus comamosa and Monascus ruberus, so that the concentration of the spore suspension is 1.8×10 5 Each / mL, the two kinds of spore suspensions were respectively connected to the seed culture medium, the inoculum amount was 15wt%, and cultured on a shaking table at 30°C and 150rpm for 4 days, and then the two kinds of seed solutions were mixed in equal volumes and set aside;

[0058] The seed medium is 50mL of glycerin, 30g of glucose, 10g of yeast extract, 8g of peptone, 2g of potassium nitrate, 1g of ammonium dihydrogen phosphate, 1g of magnesium sulfate heptahydrate, 20g of ri...

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PUM

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Abstract

The invention discloses a red yeast rice rich in coenzyme Q10 and a preparation method thereof. The method comprises the following steps: using monascuspilosus and red monascus as fermented strains, using polished round-grained rice and indica rice as main raw materials, using saccharose, red chilli powder and linoleic acid as auxiliary materials, and conducting segmented temperature control culturing to form the red yeast rice rich in coenzyme Q10. The method utilizes double-strain mixed fermentation and combines temperature control culturing to prepare the red yeast rice rich in coenzyme Q10, and the method is simple, and easy to control. The content of coenzyme Q10 of the prepared red yeast rice can achieve 400-550mg/kg, and the prepared red yeast rice does not contain citrinin. Meanwhile, the red chilli powder and the linoleic acid are added in the preparation process so as to promote the synthesis of lovastatin and gama-aminobutyric acid, and the red yeast rice rich in coenzyme Q10 can be used as a raw material to be widely applicable to processing of foods, medicine and cosmetics.

Description

technical field [0001] The invention relates to a red yeast rice, in particular to a red yeast rice rich in coenzyme Q10 and a preparation method thereof. Background technique [0002] Red yeast rice has a long history and is a great discovery of our ancestors. Its application has a history of more than one thousand years, and it is a precious scientific and cultural heritage of our country. Red koji, also known as Danqu, is a unique purple-red rice koji produced by Monascus as the main fermentation bacteria. It is mainly used in rice wine brewing, food fermentation, pigment production, and traditional Chinese medicine. Since ancient times, red yeast rice has a good therapeutic effect on certain diseases, and has been regarded as a precious health care and nutrition product by Chinese medicine. The production areas of red yeast rice are distributed in Fujian, Zhejiang, Jiangsu, Taiwan and other provinces in my country, among which Fujian Province is the main production area...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105C12P7/66C12R1/645A23L7/104
CPCA23L7/104A61K8/99A61K36/06A61K2236/19
Inventor 田玉庭吴芳彤黄佳梅郑宝东曾红亮伍鸿强
Owner FUJIAN AGRI & FORESTRY UNIV
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