Studyon Production Process Of Safety Monascus Pigment With High Pigment Value

Monascus pigment，as a kind of secondary metabolites of monascus，had been regardedas a natural food additive. Some studies had found that Monascus pigments couldprevent cancer, anti-inflammatory, anti-tumor,and decrease blood sugar.Monascuspigments had long been considered a high security of food coloring until citrinin，aharmful to humans and animals mycotoxins，was detected in Monascus fermentationproducts by French scholar P. J. Blanc et al.In this study,first, we choose one strains ofhigh-yield pigment as the original strain to be dealt with UV to select an excelent strainwith a high-yield pigment and low-yield citrinin Second, the detection method ofcitrinin was studied. Finally, the liquid and solid-state fermentation process wasoptimized. The main contents are as follows:1.According to the results of liquid fementation operated in flaks,the Monascus.sp H4was selected from the Monascus strains H1, H2, H3, H4, H5and H6（preserved in ourlaboratory) to be dealt with UV. A monascus strain, Monascus.sp HS4000, was obtainedfrom those mutagenic strains. The pigment and citrinin content were42.3U/ml and0.36mg/L after cuitured in flasks for six days.2. In this paper, the rapid detection of citrinin in red yeast rice was studied.We get afast, safety and effective method of citrinin detection.The extraction method of citrininin red yeast rice was also optimizated. The best way of citrinin extraction was that redyeast rice was processed by ultrasonic wave with68%ethanol.3. The liquid fermentation process in the flasks was optimized by the method ofresponse surface experiments and single factor experiments.First,single factor of culturetemperature, inoculum concentration, working volume, speed and the biolin contentwere studied, then further optimization about culture conditions of Monascus.spHS4000in liquid fermentation was contucted by response surface experimentalmethods.The best culture conditions for Monascus.sp HS4000liquid fermentation in theflasks was culture temperature30℃, inoculum concentration10%, working volume70ml, speed230rpm under which the pigments.and citrinin content were114.06U/ml and0.803mg/L.The effect of Vtamin H on Monascus.sp HS4000liquid fementation wasstudied by the method of single factor experiments and the optimal content of Vtamin H was20μg/L.4. The conditions of agitation and aeration the10L fermentor were studied. Thebest liquid fermentation conditions in the10L fermentor were three-stage aerationcontrolled strategy with Vtamin H (the initial aeration was200L/h,after the first24h,the aeration rised to300L/h in the following36h and adjusted to100L/h after60h,Vtamin H content was20μg/L). Under this conditions the color value199.6U/ml andcitrinin content was1.08mg/L, with a reducing of54.7%.5. The solid-state fermentation conditions were optimized by the method oforthogonal experiment. The cuiture conditions was follow:6%of the inoculumconcentration, incubation temperature32°C, medium weight50g/250ml, the firstshaking time48h, the optimal content of Vtamin H was40μg/L, under which thepigments and citrinin content of red yeast rice was3500u/kg and0.89mg/L after7days.