Study On The Extraction And Refining Of Fermented Soy Pigment And Its Industralization Feasibility

Fermented soy sauce is one of the conventional flavoring condiments in China.Melanin for soy sauce has good development prospects. In this paper, melanin for soysauce was extracted from the fermented soy sauce provided by Xiamen SeaShineTaohua Datong Flavoring Condiment Co., Ltd by using the method of precipitatingsoy sauce melanin with anhydrous alcohol and acetone. The obtained product waspurified using Sephadex G-50gel chromatography and solid soy sauce melanin wasobtained by using freeze drying. Studies were carried out on amino acid compositionsof the soy sauce melanin, ultraviolet and infrared spectrum characteristics, solubilityand stability of soy sauce melanin as well as removal capabilities on[DPPH·] radicalsand [·OH] radicals and oxidization&reduction capabilities. On the basis of pastresearches, the feasibility for industrialization and promotion of the soy sauce melaninwas explained through researches on factory arrangement and cost analysis ofproduction of soy sauce melanin.In the middle of this study, we adopt the techniques of black crystal extractionand process of refining, and through ethanol and acetone precipitation method to getthe precipitation of soy sauce melanin. And then, several factors of affecting saucemelanin extraction were analyzed, ultimately we determined sauce melanin extractionprocess. In my research, I also did some critical experiments, such as purification ofthe melanin, analysis of melanin composition of soy sauce, spectral properties ofmelanins, melanin stability, experiments of safety and functional analysis.Experimental results show that the ethanol as extracting agent of soy sauce melaninshows that it achieves high performance. The soy sauce melanin containing more than17amino acids, having a variety of minerals and carbohydrates, so it with highnutritional value. The study also showed that soy melanin is sensitive to light andtemperature, suitable for storing in a cool and well-ventilated place. So this study canprovides a reference of going into commission in the future as well as storingmanagement of the sauce melanin. And the most exciting thing is that the saucemelanin is not toxic to humans, and lead and arsenic content are in a safe range. Melanin derived from fermented soy sauce, its raw materials readily availableand rich. It is a very potential for development of natural melanin. Meanwhile soymelanin itself has excellent resistance to oxidation, so it can also be used as an anti-oxidant material. Based on above two main advantages, soy melanin would get a gooddevelopment prospect potentiality in the food industry and the health care industry.Therefore, the author finally performed the feasibility study of sauce melaninproduction and marketing. Feasibility study results show that the development of soysauce melanin with good economic benefit and social efficiency, and my researchprovides an extremely valuable reference for the development of China’s foodcoloring.