Journal
FOOD CHEMISTRY
Volume 170, Issue -, Pages 186-192Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.080
Keywords
Ultrasonic-assisted extraction; Red yeast rice; Monacolins; Citrinin; Response surface methodology; Functional foods
Funding
- Instrumental Analysis Centre of Shanghai Jiao Tong University
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This study optimised the ultrasound-assisted extraction (UAE) conditions to achieve maximal recovery of active monacolins with minimal contents of citrinin from red yeast rice (RYR). A central composite design after a full factorial design was utilised to examine the different UAE parameters. The studies revealed that HAc%, extraction time and EtOH% had significant influences on the recovery yield of monacolins, while HAc% and EtOH% were key factors for the elimination of citrinin. The resulting optimal conditions were as follows: ultrasound power of 250 W, HAc% of 7.7%, RYR amount of 0.2 g (solvent-to-solid ratio 40 mL/g), extraction time of 50.7 min, EtOH% of 57.2% and extraction temperature of 20 degrees C. Under these conditions, at least 94.7% of monacolins was recovered and 87.7% of citrinin was removed from RYR. This optimised UAE condition was further evaluated for potential industrial application in manufacturing of RYR as pharmaceuticals and nutraceuticals. (C) 2014 Elsevier Ltd. All rights reserved.
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