A kind of Monascus orange pigment photostability enhancement and determination method

A technology of photostability and orange pigment, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of undetermined photostability of Monascus pigment, many influencing factors, and the change of component content cannot be quantitatively determined, etc. Good coloring effect, accurate results, stable and long-lasting coloring effect

Active Publication Date: 2018-12-18
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

[0005] Since there are many influencing factors in the process of measuring the photostability of monascus pigments, and the products of monascus pigments are mixtures, there is no standard method for measuring the photostability of monascus pigments, which objectively reflects the photostability between different monascus pigments. It is necessary to establish an evaluation method for the photostability of monascus pigment
There are only a few literatures that use UV-Vis spectrophotometer to measure the photostability of monascus pigments after UV lamp irradiation. The specifications of UV lamps and irradiation distances are different, so the results must be very different. The visible spectrophotometer method can only measure the color value of the red yeast rice pigment, and the obtained results can only reflect the color change of the red yeast rice pigment mixture, and the change of the content of each component cannot be quantitatively determined

Method used

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  • A kind of Monascus orange pigment photostability enhancement and determination method
  • A kind of Monascus orange pigment photostability enhancement and determination method
  • A kind of Monascus orange pigment photostability enhancement and determination method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for enhancing the photostability of monascus orange pigment, comprising the following steps:

[0034]1) Add 0.004% tea polyphenols, 0.05% ascorbic acid, 0.002% quercetin, 0.5% beta-cyclodextrin, 0.03% glycine, 0.03% Valine, 0.005% calcium hydrogen phosphate, and 0.02% calcium sulfate are used to make the monascus orange pigment-color-protecting agent mixture.

[0035] 2) Monascus orange pigment-color-protecting agent mixture was dissolved in 70% ethanol to prepare monascus orange-mixed color-protecting agent preparation.

[0036] The monascus orange pigment-mixed color-protecting agent preparation can be added to fish sausage at a mass ratio of 0.2:100, and then mixed evenly.

Embodiment 2

[0038] A method for enhancing the photostability of monascus orange pigment, comprising the following steps:

[0039] 1) Add 0.006% tea polyphenols, 0.1% ascorbic acid, 0.001% quercetin, 0.1% β-cyclodextrin, 0.05% glycine, 0.05% Valine, 0.005% calcium hydrogen phosphate, and 0.01% calcium sulfate are used to make the monascus orange pigment-color-protecting agent mixture.

[0040] 2) Monascus orange pigment-color-protecting agent mixture was dissolved in 70% ethanol to prepare monascus orange-mixed color-protecting agent preparation.

[0041] The monascus orange pigment-mixed color-protecting agent preparation can be added to rice cakes at a mass ratio of 0.2:100 and mixed evenly.

Embodiment 3

[0043] A method for enhancing the photostability of monascus orange pigment, comprising the following steps:

[0044] 1) Add 0.005% tea polyphenols, 0.08% ascorbic acid, 0.002% quercetin, 0.2% β-cyclodextrin, 0.04% glycine, 0.06% monascus orange weight to the monascus orange pigment Valine, 0.001% calcium hydrogen phosphate, and 0.03% calcium sulfate are used to make the monascus orange pigment-color-protecting agent mixture.

[0045] 2) Monascus orange pigment-color-protecting agent mixture was dissolved in 70% ethanol to prepare monascus orange-mixed color-protecting agent preparation.

[0046] The monascus orange pigment-mixed color-protecting agent preparation can be added to the detergent at a volume ratio of 0.5:100 and mixed evenly.

[0047] The above-mentioned coloring method is suitable for various solid or semi-solid foods, such as: fish ham, fish sausage, fish cake, fish cake and other aquatic product processing; ham, bacon, beef jerky and other livestock products;...

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Abstract

The invention discloses methods for enhancing and measuring photostability of Monascus orange pigment; the method comprises: adding a mixture color protectant into Monascus orange pigment at a certain ratio to obtain Monascus orange pigment-mixture color protectant preparation; a method for measuring photostability of Monascus orange pigment is also provided. The Monascus orange pigment-mixture color protectant preparation prepared herein has good photostability; food and articles stained with the preparation have good light fastness.

Description

technical field [0001] The invention relates to a method for enhancing and measuring the light stability of monascus orange pigment, which belongs to the field of food, cosmetic or medicine coloring and analysis and detection. Background technique [0002] Monascus pigment has been widely used as a food additive for food coloring with a long history. Monascus pigment is currently the most successful natural food pigment produced in large scale by fermentation engineering in the world. Scientists at home and abroad have conducted extensive and in-depth research on Monascus pigment, and the research on Monascus pigment has been fruitful. At present, there are 6 kinds of monascus pigments with known structures, showing three colors: orange, yellow and red. The orange ones are Monascorubrine and Rubropunctatine; the yellow ones are Ankaflavine and Monascine; the red ones are Monascine ( Monascorubranine) and Rubropunctanine, in the mixture of Monascus pigments, orange pigment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 胡丽芳范芳周瑶敏聂根新
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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