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Detecting method for monacolin compound content in red yeast vinegar

A determination method and compound technology, which is applied in the preparation of test samples, color/spectral characteristic measurement, special data processing applications, etc., can solve the problems of Monacolin compound determination interference and spectrophotometer measurement difficulties, etc.

Inactive Publication Date: 2007-01-24
北京联合大学应用文理学院
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  • Abstract
  • Description
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Problems solved by technology

But the problem is that vinegar is a product of multiple fermentations, and it contains a variety of metabolites other than Monacolin compounds, which will seriously interfere with the determination of Monacolin compounds in the ultraviolet region, making it difficult to measure with a spectrophotometer

Method used

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  • Detecting method for monacolin compound content in red yeast vinegar
  • Detecting method for monacolin compound content in red yeast vinegar
  • Detecting method for monacolin compound content in red yeast vinegar

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Embodiment Construction

[0029] Detection of Monacolin Compounds in Functional Monascus Vinegar

[0030] Material:

[0031] Reagent: Monacolin K (Institute of Pharmaceutical Biotechnology, Chinese Academy of Medical Sciences);

[0032] Absolute ethanol (Beijing Chemical Plant) analytically pure;

[0033] Chloroform (Beijing Chemical Plant) analytically pure;

[0034] Instruments and equipment: UV-Vis spectrophotometer (SHIMADZU, UV-2450);

[0035] Precision analytical balance (Mettler AE-100);

[0036] Rotary evaporator (BUCHI)

[0037] Separating funnel (volume 50mL)

[0038] Sample: Red Yeast Vinegar, Functional Red Yeast Vinegar (Yiwu Danxi Wine Industry Co., Ltd.)

[0039] Experimental methods and results

[0040] Sample treatment and determination: Accurately measure 10mL of red yeast rice vinegar into a 50mL separatory funnel, add 20mL of chloroform and mix well, shake for 15 minutes, and after standing for 15 minutes, collect the chloroform layer and repeat ...

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Abstract

The method includes following steps: (1) extracting and separating Monacolin compound; (2) preparing standard curve of Monacolin K; (3) dual wavelength detection of ultraviolet spectrophotometer; (4) calculating result. Through extraction method, the invention extracts and separates compound of Monacolin class in red rice vinegar by using trichloromethane. The invention does following procedures: volatilizing solvent; redissolution by using 75% ethanol; testing compound of Monacolin class in redissolution of ethanol by dual wavelength detection of ultraviolet spectrophotometer. Ratio between difference of absorbance of Monacolin under 246nm, 254nm wavelengths and concentration is accorded with beers law. Features are: accuracy, and linear relation accorded with requirement of spectrophotometric analysis, obtained better result for detecting red rice vinegar.

Description

technical field [0001] The invention relates to a method for detecting functional components of health food, in particular to a method for detecting the content of Monacolin compounds in red yeast rice vinegar. Background technique [0002] Red yeast rice (also known as red yeast rice) is a kind of purple-red rice yeast fermented by Monascus with rice as raw material, so it is also called red yeast rice. The invention of red yeast rice has a history of more than one thousand years. Widely used in wine making, vinegar making, food coloring and traditional Chinese medicine, etc. [0003] Monacolin compounds are the main physiologically active substances of Monascus, which can effectively reduce plasma total cholesterol and low-density lipoprotein cholesterol. Since Monacolin has few side effects and good tolerance, it has been used clinically since its discovery. In recent years, Monacolin compounds have been used as functional components of health food in some health food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/27G01N1/28G06F19/00
Inventor 文镜常平
Owner 北京联合大学应用文理学院
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