JP4049975B2 - Extraction method of Monacolin K - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention provides a method for efficiently extracting monacolin K having a cholesterol-lowering action from red yeast rice containing the same.
[0002]
[Prior art]
Red rice cake is a rice cake obtained by breeding Monascus strains on cereals, and is used as a raw material for brewing red wine, old sake, and red curd milk in China, Taiwan, etc., and it helps digestion and improves blood circulation. It has long been used as a herbal medicine.
It is known that certain strains of red potato produce monacolin K, which is a cholesterol-lowering substance (Japanese Patent Publication No. 59-25599), and that red potato itself has a cholesterol-lowering action. (Japanese Examined Patent Publication No. 60-44914), it is considered that the above-mentioned action of red yeast rice is mainly due to Monacolin K. Therefore, an extract obtained by extracting and concentrating Monacholine K from red yeast rice is a concentrate obtained by concentrating the cholesterol action of red yeast rice, and has an effect higher than that of red yeast rice. It can be a material with a wider range of use for food than candy.
[0003]
Monacholine K is known to be soluble in methanol, ethanol, propanol, acetone, ethyl acetate and benzene, and insoluble in water, hexane and petroleum ether. Therefore, it can be said that ethanol is the most excellent solvent used for the extraction of monacolin K from red yeast rice, considering food safety.
However, it was not possible to efficiently obtain monacolin K by simply using ethanol.
[0004]
[Problems to be solved by the invention]
The present invention has found that it is possible to efficiently extract monacolin K under certain specific conditions, and as a result, it is possible to obtain an extract containing a high concentration of monacolin K.
[0005]
[Means for Solving the Problems]
However, the present invention relates to the provision of a method for extracting Monacolin K, which is characterized by using water-containing ethanol having an ethanol content in the range of 40 to 80% (v / v) as the extraction solvent.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The red yeast rice which can be used in the present invention may be any red yeast rice containing monacolin K, and therefore, the red yeast koji used in the production thereof, the raw material of the silkworm, the manufacturing method (solid culture method, liquid culture method), Regardless of type, conditions, etc., such as post-manufacture treatment (heat treatment, drying, pulverization), etc. If a particularly preferred red potato is illustrated, Monascus pilosus IFO4520, IFO4480, Monascus puigeres ( Monascus pubigerus IFO4521, Monascus purpureus ATCC16385, or Monascus sp. Can be mentioned. However, the present invention is not limited to this.
In addition, other extraction raw materials, for example, monacolin K, may be used for extraction, but Monascus anka may be used as a koji mold and may be extracted together with red yeast rice containing a large amount of monascus pigment.
[0007]
The solvent used for the extraction of monacolin K is hydrous ethanol having an ethanol content of 40 to 80% (v / v), and adjustment is performed by adding ethanol to water or adding water to ethanol. There is also a method of recovering hydrous alcohol that has already been used for something.
The concentration described above is not preferable because the extraction efficiency deteriorates both below and above the range.
The time during which the soot containing monacolin K is in contact with 40 to 80% (v / v) water-containing ethanol may be 1 minute or longer, and preferably 15 minutes or longer.
From this point, it is not always necessary to have an ethanol content of 40% (v / v) to 80% (v / v) during the entire extraction time. For example, after extraction with ethanol, 40% (v / v) to 80% (v / v) % (V / v) with water-containing ethanol, or after adding water to the raw material, ethanol is gradually added with stirring to increase the ethanol content. Finally, 80% (v / v) It is good also as above.
That is, the present invention can achieve the object by treating with 40% to 80% (v / v) hydrous ethanol in any process during the extraction operation.
In the case of a liquid culture, 0.67 to 4 times the amount of ethanol may be added to the culture. That is, in the case of liquid culture, the whole medium is basically water. Therefore, when 0.67 times ethanol is added to water (culture) 1, the whole liquid has an ethanol content of 40% (v / v). Similarly, when 4 times the amount of ethanol is added, it becomes 80% (v / v).
[0008]
The temperature at the time of extraction may be room temperature, but the efficiency can be increased by heating to 40 to 80 ° C. That is, if there is 100 MK in the whole red yeast rice used for extraction, if the recovery rate is 70% at room temperature, it can be 80% or more by heating. The amount of the solvent is not particularly limited, but it is preferable that the red yeast rice is sufficiently immersed in the extraction solvent. Therefore, it is preferable to add 5 times or more of the solvent to the raw material. Furthermore, the presence / absence of stirring, the presence / absence of liquid circulation, and the like may be selected appropriately in consideration of management, productivity, cost, and the like.
Any method that is usually well known may be used as a method for separating the liquid after the extraction from the residue, a method for concentrating the extract, and a method for pulverizing the extract or concentrate.
Examples of the present invention will be specifically described below, but the present invention is not limited thereto.
[0009]
[Example 1]
Polished rice was soaked in water for 12 hours, then drained for 30 minutes, and rice germ powder was added to the soaked rice at a rate of 7% by weight and sterilized by steaming at 121 ° C for 1 hour to obtain steamed rice. . Monascus pilosus IFO4520 was inoculated aseptically and statically cultured for 7 days at 30 ° C. for 4 days and then at 25 ° C. for 3 days while maintaining the moisture content at 35 to 42%. The soy sauce obtained was inactivated by heat treatment at 110 ° C. for 20 minutes, blown and dried at 60 ° C., and pulverized with a pulverizer.
Using this rice red koji powder, an extraction test was conducted with seven kinds of hydrous ethanol having different ethanol contents.
50 ml of water-containing ethanol was added to 5 g of red yeast rice and extracted for 30 minutes while stirring with a magnetic stirrer at room temperature. After extraction, 3 ml of the extract was sampled, centrifuged, the supernatant was filtered through a membrane filter, and the monacolin K content of the filtrate was measured by high performance liquid chromatography. As a result, the monacolin K concentration was the highest at an ethanol content of 50% or 60%, and the content was 79 μg / ml. This concentration is taken as 100, and the concentration ratio in other solvents is shown in FIG.
As is clear from this figure, monacolin K was extracted 2.6 times with ethanol content of 50% (v / v) and 60% (v / v) compared to 100% ethanol.
[0010]
[Example 2]
460 ml of water was added to 1 kg of granular roasted rice germ and sterilized by steaming at 121 ° C. for 1 hour. This was inoculated aseptically with Monascus pilosus IFO4520 and cultured at 34 ° C for 4 days, then at 23.5 ° C for 24 days for a total of 28 days. On the third day of culture, 86 ml of water was replenished. After the cultivation, the red yeast rice was blown and dried at 60 ° C. to obtain granular dried rice germ red yeast rice. As a result of measuring the monacholine K content of this red yeast rice using a high performance liquid chromatograph, it was found to be 912 mg / 100 g.
An extraction test was carried out using 8 kinds of hydrous ethanol having different ethanol contents using the granular red yeast rice.
One liter of hydrous ethanol was added to 20 g of red yeast rice and extracted for 30 minutes while stirring with a magnetic stirrer at room temperature. The extract and the residue were separated by suction filtration, and the extract was concentrated with an evaporator and further dried by suction overnight. The extract thus obtained was measured for the monacolin K content, and the yield of the obtained monacolin K was determined. The result is shown in FIG.
From these results, the yield at 50% (v / v) ethanol content was the highest at 83%, compared to 17% at 30% (v / v) ethanol content and only 6% at 100% ethanol. there were.
[0011]
【The invention's effect】
According to the present invention, monacolin K can be obtained more efficiently than red yeast rice.
[Brief description of the drawings]
1 is a graph showing the relationship between the ethanol content and the relative concentration of monacolin K in Example 1. FIG.
2 is a graph showing the relationship between each ethanol content and the yield of monacolin K in Example 2. FIG.

Claims (1)

A method for extracting Monacolin K from red yeast rice obtained by culturing a strain belonging to the genus Monascus, characterized in that it is carried out using hydrous ethanol having an ethanol content of 40 to 80% (v / v) as an extraction solvent. To extract Monacolin K.

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