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Method for preventing fading of monascus red pigment and application thereof

A technology of monascus red pigment and tryptophan, which is applied in the field of preventing the fading of monascus red pigment, can solve problems such as unsatisfactory and impractical methods, and achieve the effect of preventing fading and high safety

Inactive Publication Date: 2012-10-03
天津天康源生物技术有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But monascus red pigment is mostly used in water-containing products, so this method is not practical
Other methods include adding tea extract, coffee extract, mountain peach extract, sesamol, vitamin C, etc. to monascus red pigment or stabilizing monascus red pigment with chitosan, but none of the above methods are ideal

Method used

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  • Method for preventing fading of monascus red pigment and application thereof
  • Method for preventing fading of monascus red pigment and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Monascus red pigment (E10%=60) was diluted 200 times with 1% tryptophan solution. Take 7ml into a glass sample bottle. Store the sample bottle in a room with a fluorescent light on for 6 days. As a reference substance, the residual rate of monascus red pigment is calculated according to the following formula. The results are shown in Table 1.

[0021] Formula: Red yeast red pigment residual rate (%) = (the absorbance at 500nm of the irradiated product / the absorbance at 500nm of the unirradiated product)×100%

[0022] Examples 2 to 5 and Comparative Examples 1 to 3, except that the amino acid in Table 1 was substituted for the 1% tryptophan aqueous solution, the remaining rate was determined by the same method as in Example 1. The results are shown in Table 1.

[0023] 【Table 1】

[0024]

Embodiment 6

[0025] Example 6 Dilute Monascus red pigment by 10 times with 1% tryptophan aqueous solution, take 1 ml and put it into a 10 ml glass sample bottle, and store the bottle sample in a fluorescent lamp room for 7 days. It is relatively unirradiated. The residual rate of the red pigment of red yeast rice was calculated as in 1, and the results are shown in Table 2.

Embodiment 7

[0026] Example 7 and Comparative Example 4 were used in the same manner as in Example 6 except that the amino acid aqueous solution in Table 2 was used instead of the 1% tryptophan aqueous solution, and the residual rate was determined. The results are shown in Table 2.

[0027] 【Table 2】

[0028]

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PUM

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Abstract

The invention provides a practical method for preventing the fading of monascus red pigment, and a method for dyeing food, cosmetics and medicines by use of monascus red pigment with an excellent anti-fading effect. The method for preventing the fading of monascus red pigment is characterized in that: the monascus red pigment is dissolved in 0.1% solution of tryptophan, histidine, tyrosine or methionine to prevent the fading of monascus red pigment. The monascus red pigment is dissolved in 0.1% solution of tryptophan, histidine, tyrosine or methionine to form a monascus red pigment-amino acid preparation. The method provided by the invention can effectively prevent the fading of the monascus red pigment caused by illumination; and meanwhile, since the amino acid solution is used for preventing the fading of monascus red pigment, the monascus red pigment-amino acid preparation is very safe to a human body.

Description

Technical field [0001] The invention relates to the field of food, cosmetics or pharmaceutical dyeing, and more specifically, to a method and application for preventing the fading of red yeast red pigment. Background technique [0002] People call for the safety of food, medicine, cosmetics, and feed, and gradually reduce the use of synthetic colorants that contain carcinogenic and teratogenic properties. It is hoped that other methods can be used to produce highly safe pigments. Among them, the red pigment of red yeast rice has attracted attention and is widely used. [0003] As the red yeast red pigment is affected by light, it will cause fading and discoloration, which will significantly reduce the value of the product. Therefore, preventing the red yeast red pigment from fading and discoloration has become an important issue. [0004] As everyone knows, the method to prevent the red color of red yeast rice is to dissolve the red color of red yeast rice in butanol and ethanol. H...

Claims

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Application Information

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IPC IPC(8): C09B67/10C09B61/00A23L1/275A61K8/99A61K8/44A61K8/49A61K47/46A61K47/22A61K47/18
Inventor 郑慧英
Owner 天津天康源生物技术有限公司
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