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The Optimal Condition for the Production and Extraction of Monacolin K from Red-Koji  

Kwak, Eun-Jung (Korea Food Research Institute)
Cha, Seong-Kwan (Korea Food Research Institute)
Lim, Seong-Il (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 830-834 More about this Journal
Abstract
The optimal condition for the production and extraction of monacolin K was reported. HPLC was used to determine monacolin K a kind of metabolite of Monascus from red-koji made of Monascus purpureus CBS 281.34. After culturing Monascus in solid and liquid media at $30^{\circ}C$ for 10 days, each of these were inoculated with soybean, wheat, barley, waxy rice, and rice and cultivated at $30^{\circ}C$ for 11 days. The production of monacolin K was the highest(0.35g/100g) when cultured with rice. The yield of monacolin K in red-koji increased with drying temperature and time according to the removal of water. Considering monacolin K content and the degree of death of Monascus, red-koji was dried at $80^{\circ}C$ for 60 min. Although monacolin K in red-koji was mostly extracted by 80% ethanol, there was no difference in monacolin K between shaking for 1 min and extraction for $0{\sim}24$ hr after sonication for 7 min. The extracted yield of monacolin K was the highest when the ratio of red-koji and 80% ethanol was 1:9. Moreover, the production of monacolin K appeared to be parallel with that of the pigment.
Keywords
Monascus purpureus; red-koji; monacolin K; pigment;
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