Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Stability and Isolation of Monacolin K from Red Yeast Rice

홍국 유래 Monacolin K의 안정성 및 분리

  • Published : 2004.07.01
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Abstract

The monacolin K content was determined to investigate the stability of monacolin K from red yeast rice after heating (20∼8$0^{\circ}C$), adjusting the pH (2∼8) by adding 3 N HCl or 3 N NaOH, adding the organic acid (6.0% acetic acid, 0.6% citric acid, 1.5% lactic acid) to pH 4.0 and adding the water (0∼80%). And the monacolin K was isolated from red yeast rice by conducting open column chromatography using neutral aluminum oxide. As a result, the stability of monacolin K decreased with increasing the temperature. The stability for pH was in the order of the unadjusted pH (pH 5.9)>8>4 and pH 2>10. The stability for organic acid was high in the order of lactic acid>citric acid>acetic acid, and the stability of monacolin K under acid was different according to the acid type. The degradation rate of monacolin K increased with increasing the water content. Moreover monacolin K was able to isolate from red and pink pigments as well as the other noncoloric compounds in red yeast rice. The yield of monacolin K was found to be 70%.

홍국을 이용한 기능성 건강식품을 개발하기 위해서는 먼저 홍국의 유효성분인 monacolin K의 안정성을 검토할 필요성이 있다. 이에 열(20, 40, 60, 8$0^{\circ}C$), pH(2, 4, 8, 10), 유기산(pH 4.0으로 조정하기 위해 6% acetic acid, 0.6% citric acid, 1.5% lactic acid를 첨가) 및 수분량(0∼80%)을 조절하여 저장하면서 monacolin K 함량을 측정하였다. 그리고 중성 aluminum oxide를 이용하여 open column chromatography를 행하여 홍국으로부터 monacolin K를 분리하였다. 그 결과, monacolin K는 4$0^{\circ}C$ 이상의 온도에서 상당히 불안정하여 분해되었다. pH에 대해서는 pH를 조절하지 않은 상태 (pH 5.9) 에서 가장 안정하였고, 이어서 pH 8>4, 2>10의 순이었다. 3종의 유기산에 대한 안정성은 lactic acid>citric acid>acetic acid의 순으로 안정하였고, 산에 의한 안정성은 강산과 약산에 의한 차이보다 산의 종류에 따라 다른 것으로 사료되었다. 또한 monacolin K는 수분 함량이 증가함에 따라 분해율이 현저히 증가하였다. Open column chromatography에 의해 monacolin K는 홍국 중의 적색 및 홍색 색소나 다른 비색소성 성분으로부터 분리 할 수 있었으며, 이의 회수율은 70%로 나타났다.

Keywords

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