| Name | MONASCUS RED |
| Synonyms | RED DYES honquhuang MONASCUS RED red kojic red Monascus Red Powder Monascus colo (u) rs |
| CAS | 874807-57-5 |
| EINECS | 200-001-8 |
| Physical and Chemical Properties | Chemical properties dark red powder, greasy, tasteless and odorless. Soluble in ethanol and propylene glycol, insoluble in water. The coloring ability is strong, the hue is less affected by the pH value, the heat resistance and metal ion are good, but the light resistance is slightly poor, and it will fade during sunlight. It has good stability in ethanol solution. Mice, almost non-toxic. The oral LD50 of mice is greater than 10 g/kg (powder product), and the intraperitoneal injection of LD50 of mice is 7 g/kg. |
| Use | Use as food colorants, China's provisions can be used for biscuits, puffed food, wine, candy, cooked meat products, fermented bean curd, jelly, sauce, ice sticks, ice cream, according to the production needs of the right amount of use. |
Extraction of alcohol-soluble monascus pigment from red yeast rice
Put the red yeast rice into a ceramic cylinder, add 4 times the amount of 70% ethanol to soak for 24 hours, and after filtration, perform the second, third and fourth soak and filter according to the above method; merge the third and fourth filtrates as the second batch of red yeast Soaking material; combine the first and second filtrates in the ceramic cylinder and let stand for 4 hours, suck out the supernatant, precipitate the lower layer and filter, and wash, ethanol is recovered by distillation, heated to 100 ℃, and concentrated into colloid form (until dripped into water without diffusion); Finally, the finished product is dried by vacuum (or spray).
Extraction of water-soluble monascus pigment from red yeast rice
Red yeast rice is extracted with 80% ethanol according to the above method, lipase is added to the extract for enzymatic hydrolysis, and then ethanol is recovered by vacuum distillation at 45~55 ℃, and the residual liquid is placed for 10h and filtered to obtain soluble red yeast pigment.
Production of Monascus Pigment by Liquid Fermentation
Using rice flour 3%, bean cake powder 1.0%, NaNO3 0.05%, KH2PO 40.25%, MgSO4 · 7 H2O 0.1% as fermentation medium, inoculated with 2.5% Monascus species, ferment at 31 ℃ 1 ℃ and Ph value 6.0 with air (1:0.3) for 50~60h; After the fermentation broth is filtered by pressure, the filter residue is washed with water, 5~6 times the volume of 70% ~ 80% ethanol is added for 0.5~1.0h, the filter residue is extracted 3 times; the filtrate is combined, the concentrated solution is distilled, and the monascus pigment is obtained by spray drying.