Production method for food safety type monascorubin

A technology for monascus pigment and food safety, applied in biological engineering and fields, can solve problems such as affecting the quality of monascus pigment, and achieve the effects of reduced citrinin content, high safety, and easy operation.

Inactive Publication Date: 2015-01-07
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, some researchers use chemical methods to remove citrinin, such as using H 2 o 2 For detoxification, although it can be completely detoxified through treatment, it will also affect the quality of the red yeast pigment to varying degrees

Method used

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  • Production method for food safety type monascorubin
  • Production method for food safety type monascorubin
  • Production method for food safety type monascorubin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Inoculate Monascus on solid slant medium and culture at 32°C for 5 days to obtain first-grade slant seeds. Solid slant medium: 6% glucose, 2% peptone, 3% agar, pH 5.5~6 ;

[0026] (2) Take one of the cultured slant seeds, elute the bacteria and spores with normal saline into 100ml of normal saline, inoculate it into the secondary liquid seed medium at 10% of the inoculation amount, and fill it in a 250ml triangular flask The volume is 100ml, add 20 glass beads, cultivate at 200rpm, 32°C for 24h-48h, the secondary seed medium is: rice flour 3%, sodium nitrate 0.5%, potassium dihydrogen phosphate 0.25%, magnesium sulfate heptahydrate 0.1 %, lactic acid to adjust pH5.5~6;

[0027] (3) Inoculate the secondary liquid seeds after 48 hours of cultivation into the fermentation medium at an inoculum amount of 6-10%. In a 300ml Erlenmeyer flask, the liquid volume is 100ml, and cultivate at 32°C and 200rpm for 6 days, and the fermentation medium For: rice flour 9%, sodium ni...

Embodiment 2

[0031] Steps (1)-(3) are the same as (1)-(3) in the method of Example 1.

[0032] (4) Add 100 μl of 2 mg / ml transforming agent B to the fermentation broth after 24 hours of cultivation;

[0033] (5) During the fermentation process, samples were taken out at 12h, 36h, 60h, 84h, 108h, 132h, 144h, 156h, 168h, and 192h to measure color value, citrinin, superoxide dismutase (SOD) and free radicals . See results image 3 .

Embodiment 3

[0035] Steps (1)-(3) are the same as (1)-(3) in the method of Example 1. See results Figure 4 .

[0036] (4) Add 100ul 5mg / ml transforming agent C to the fermentation broth after 24 hours of cultivation.

[0037](5) During the fermentation process, one bottle was taken out at 12h, 36h, 60h, 84h, 108h, 132h, 144h, 156h, 168h, and 192h to measure color value, citrinin, superoxide dismutase (SOD) and free radicals. See results Figure 4 .

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Abstract

The invention discloses a production method for food safety type monascorubin. The production method comprises the steps of subjecting monascorubin to slant seed culture, liquid seed culture and fermentation culture. A transforming agent is added in the fermentation culture process; and the transforming agent is one or more selected from carotin, vitamin C, fulvic acid and EDTA-2Na. The content of citrinin in the monascorubin prepared by the production method is greatly reduced; and the production method has high safety, is simple to operate, is simple and practicable, and is efficient.

Description

[0001] This application is a divisional application of the patent application with the application number 201210419781.9 and the title of the invention "a method for producing food-safe monascus pigment" submitted on October 29, 2012. technical field [0002] The invention belongs to the field of bioengineering and technology, and in particular relates to a method for producing food-safe monascus pigment. Background technique [0003] Monascus pigment has a long history in China. The pigment has the advantages of high safety, heat stability, good dyeing ability to substances, bright red hue, stable quality and low price, which is incomparable to artificial synthetic pigments and other natural pigments. However, during the production of monascus pigment, citrinin is accompanied by the production of citrinin. Citrinin is a mycotoxin with nephrotoxicity. The toxicity is relatively obvious. It can cause kidney enlargement, increased urine output, and dilation of renal tubules in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12R1/645
Inventor 王伟平张华山朱宏军
Owner HUBEI UNIV OF TECH
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