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Studies on the Orange Pigments

Author: ZhangHuiJuan
Tutor: XuGanRong
School: Jiangnan University
Course: Fermentation Engineering
Keywords: Monascus Orange pigment Liquid fermentation Refined Detect Application
CLC: TS202.3
Type: Master's thesis
Year: 2006
Downloads: 267
Quote: 3
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Abstract

Monascus pigment as a food additive used in a long history of food coloring. Monascus pigment mixture from the sensory point of view, the orange pigment is the most colorful pigment sample trial only at home and abroad, yet to achieve large-scale production applications in food and other areas have not been fully Research and Development; but its color is more unique, eye-catching, the prospects for its application can be found in many products requiring colorants, Monascus pigment varieties worth developing. Therefore, a systematic study of how to develop varieties of Monascus orange pigment liquid produced by fermentation of orange pigment production, the development of the field of application of the orange pigment, has great theoretical and practical significance. This paper studies the fermentation of Monascus orange pigment production process Monascus liquid fermentation orange pigment by single factor and orthogonal experiment to determine optimum medium (g / L): corn starch 60.0; ammonium sulfate 4.0; KH2PO4 2.0; K2HPO4 2.0; MgSO4 · 7H2O 0.5; CaCl2 0.1; FeSO4 · 7H2O 0.01; ZnSO4 · 7H2O 0.01; MnSO4 · H2O 0.03; NaNO3 2.0; initial pH 5.0; fermentation time for 4.0d. Submerged fermentation based on the production of orange pigment operation conditions were studied, and the amount of dissolved oxygen in the fermentation process for the production of orange pigment final color value under optimized fermentation conditions was 71.7 U / mL, the color tone of the orange pigment liquid product of 1.13. Different preparation methods orange pigment products. Direct spray drying method: the fermentation solution was added to help desiccant directly after spray drying, to obtain color value of up 3862.07U / g 1.99 orange tone colors for mixing pigment products; by extraction with organic solvents, and then spray Fog drying method to obtain a product of the protein and other impurities little orange pigment powder; by organic solvent extraction, and then through the two plate chromatography method to obtain the orange pigment acicular crystalline product, and its purity identification, found that the main component of erythema Monascus pigment from the peak area normalization of erythema Monascus factors accounted for 85.93% of the total samples, can be used as the standard Monascus orange pigment analysis detection experiments. And with its established as one of Monascus orange pigment erythema Monascus pigment HPLC Qualitative, quantitative detection methods. Monascus orange pigment stability: good thermal stability of the orange pigment, poor light stability; relatively stable under acidic conditions, the pH of GT; 5.7 hours orange pigment may change, resulting in decline in absorbance values, the maximum absorption peak The corresponding wavelength displacement; known as the certain destruction Na2SO3 and H2O2 orange, while adding NaCl and sucrose has little impact on the orange pigment. Various amino acids with orange pigment occurs in varying degrees of reaction. Elements in food and daily chemical industry on the basis of stability studies orange, red yeast preliminary study. Orange pigment can be used in the coloring of butter, white wine, fruit juice and meat in the food industry, through experiments initially identified the orange pigment in the amount of these substances add: cream added is preferably not more than 0.5%, liquor 1.2 U / mL (orange plain price: alcohol by volume), juice 1.6U/mL, the Add meat products due to their preferences vary, and after coloring coloring effect the stability analysis, the coloring matter generally avoid light environment is relatively stable, indoor natural light and direct sunlight, coloring liquid easily fade; application in daily chemical industry, due to the limitations of the experimental conditions, only the orange pigment in the detergent. preliminary studies, add the orange pigment in detergent can also be obtained by adjusting the amount of the orange pigment a satisfactory yellow or orange, and the coloring is relatively stable, without pigment residue after washing.

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