It is difficult to extract beneficial components from Monascus pigments due to their complex composition. The low purity of Monascus pigment preparations limits their further application in research and production. Th...It is difficult to extract beneficial components from Monascus pigments due to their complex composition. The low purity of Monascus pigment preparations limits their further application in research and production. Therefore, this study was conducted to optimize the conditions for extraction and isolation of Monascus pigments from red yeast rice, to improve the purity of Monascus pigment preparations. Three fractions were isolated using column chromatography from red yeast rice, they were red, orange and yellow respectively. Then, the three fractions were analyzed for composition and purity using thin layer chromatography and liquid chromatography-mass spectrometry(LC-MS). The chromatograms revealed that the yellow and orange fractions had complex compositions that were difficult to be separated, while the red fraction consisted of fewer components. Finally, a single component was isolated from the red fraction using a thin layer chromatography plate, identified as monascorubramine according to its molecular mass.展开更多
Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the a...Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts for 50%-60%;while the acid form Monacolin K accounts for 80%-90%cultured in the consolidated rice medium.And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.展开更多
文摘It is difficult to extract beneficial components from Monascus pigments due to their complex composition. The low purity of Monascus pigment preparations limits their further application in research and production. Therefore, this study was conducted to optimize the conditions for extraction and isolation of Monascus pigments from red yeast rice, to improve the purity of Monascus pigment preparations. Three fractions were isolated using column chromatography from red yeast rice, they were red, orange and yellow respectively. Then, the three fractions were analyzed for composition and purity using thin layer chromatography and liquid chromatography-mass spectrometry(LC-MS). The chromatograms revealed that the yellow and orange fractions had complex compositions that were difficult to be separated, while the red fraction consisted of fewer components. Finally, a single component was isolated from the red fraction using a thin layer chromatography plate, identified as monascorubramine according to its molecular mass.
文摘Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts for 50%-60%;while the acid form Monacolin K accounts for 80%-90%cultured in the consolidated rice medium.And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.
