Method for enhancing light stability of monascus yellow pigment

A technology of red yeast yellow pigment and photostability, which is applied in the field of enhancing the photostability of red yeast yellow pigment, can solve the problems such as complicated purification steps of B-cyclodextrin, achieve good coloring effect, simple coloring process, and convenient use Effect

Inactive Publication Date: 2015-11-18
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, commercially available B-cyclodextrin is generally mixed with impurities, and it should be purified before use. The purification steps of B-cyclodextrin are too complicated, so it is generally not used

Method used

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  • Method for enhancing light stability of monascus yellow pigment
  • Method for enhancing light stability of monascus yellow pigment

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A method for enhancing the photostability of monascus yellow pigment, comprising the following steps:

[0022] a. Weigh a certain amount of distilled water, add 0.03% B-carotene, 0.3% ascorbic acid, 0.04% tea polyphenols, and 0.01% citric acid by weight to make a mixed color-protecting agent aqueous solution.

[0023] b. Weigh a certain amount of monascus yellow pigment, add the mixed color-protecting agent solution according to the weight ratio of monascus yellow pigment: mixed color-protecting agent aqueous solution = 1:50, and make the monascus yellow-mixed color-protecting agent preparation.

Embodiment 2

[0025] A method for enhancing the photostability of monascus yellow pigment, comprising the following steps:

[0026] a. Weigh a certain amount of distilled water, add 0.02% B-carotene, 0.3% ascorbic acid, 0.04% tea polyphenols, and 0.02% citric acid by weight to make a mixed color-protecting agent aqueous solution.

[0027] b. Weigh a certain amount of monascus yellow pigment, add the mixed color-protecting agent solution according to the weight ratio of monascus yellow pigment: mixed color-protecting agent aqueous solution = 1:70, and make the monascus yellow-mixed color-protecting agent preparation.

Embodiment 3

[0029] A method for enhancing the photostability of monascus yellow pigment, comprising the following steps:

[0030] a. Weigh a certain amount of distilled water, add 0.04% B-carotene, 0.3% ascorbic acid, 0.04% tea polyphenols, and 0.05% citric acid by weight to make a mixed color-protecting agent aqueous solution.

[0031] b. Weigh a certain amount of monascus yellow pigment, add the mixed color-protecting agent solution according to the weight ratio of monascus yellow pigment: mixed color-protecting agent aqueous solution = 1:50, and make the monascus yellow-mixed color-protecting agent preparation.

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Abstract

The invention discloses a method for enhancing the light stability of monascus yellow pigment. The method comprises the followings steps: a, weighing a certain amount of distilled water, and adding 0.02-0.04% of B-carotene, 0.2-0.4% ascorbic acid, 0.03-0.05% of polyphenol and 0.1-0.2% of citric acid in percentage by weight to prepare a mixed color fixative water solution; b, weighing a certain amount of monascus yellow pigment, and adding the mixed color fixative water solution according to the ratio of monascus yellow pigment to the mixed color fixative water solution of 1:(50-120) to prepare a monascus yellow pigment and mixed color fixative water solution preparation. The monascus yellow pigment and mixed color fixative water solution preparation prepared by the invention is high in light stability, and can be used for coloring of foods, cosmetics and medicines.

Description

technical field [0001] The invention relates to a method for enhancing the light stability of monascus yellow pigment, which belongs to the field of food, cosmetic or medicine coloring. Background technique [0002] Monascus pigments are secondary metabolites produced during the growth of Monascus, including water-soluble and alcohol-soluble monascus pigments. Like most natural pigments, the biggest disadvantage of Monascus pigment is its poor stability, and it is easily affected by light, pH and other factors to cause discoloration or fading. Monascus pigment is easy to decompose when exposed to light, which shortens the shelf life of foods added with monascus pigment, makes the appearance of colored food worse, and greatly limits the application range of monascus pigment. Key issues of concern to research units. [0003] Monascus pigment has good coloring performance, which can give meat products a unique red color and flavor, and at the same time, monascus pigment has s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B67/00A23L1/275A61K47/46A61K8/99
Inventor 胡丽芳罗林广储怡士周瑶敏李伟红张金艳
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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