红曲霉固态发酵黄酒糟产红曲色素及功能活性成分的研究
首发时间:2020-02-27
摘要:本实验探究了红曲霉固态发酵黄酒糟产红曲色素及功能活性成分的可行性。以紫色红曲霉ZK-2菌株生产红曲色素进行固态发酵条件优化,采用响应面法确定了最优发酵条件。结果表明:最佳固态发酵工艺条件为:初始含水量44%,接种量11%,碎米添加量8 g时,红曲色素产量最高可达547.63 U/g。同时,发酵产物中含有功能性成分Monacolin K达到235 mg/kg和γ-氨基丁酸为112 mg/k;发酵结束后总酚含量可达10.9 mg GAE/ml,DPPH自由基清除率为75.4%。研究认为,黄酒糟作为固态基质生产红曲色素的工艺可行,且红曲酒糟含有一定的功能性物质和抗氧化活性,可进一步提高酒糟的利用率和附加值。
关键词: 红曲色素 黄酒糟 红曲霉 固态发酵 响应面法 功能活性成分
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The study on Monascus use Chinese rice wine lees produce Monascus pigment by solid-state fermentation and functional active components
Abstract:In this study, the feasibility of producing Monascus pigment and the functional active components by solid state fermentation of Monascus on Chinese rice wine lees (CRWL). The optimal fermentation conditions were determined by response surface method. The results showed that the optimum solid-state fermentation conditions were as follows: initial water content 44%, inoculum 11%, broken rice dosage 8g, the maximum yield of Monascus pigment was 547.63U/g. And the functional components of final product was determined which are 235mg/kg Monacolin K and 112mg/kg γ-aminobutyric acid. And the total phenol content reached 10.9 mg GAE/ml after fermentation, while the DPPH radical scavenging rate was 75.4%. It is believed that the production of Monascus pigment by CRWL as solid substrate is feasible, and Monascus fermentation of CRWL have certain functional components and antioxidant activity, which can improve the utilization and added value of CRWL.
Keywords: Monascus pigment Chinese rice wine lees (CRWL) Monascus solid-state fermentation response surface method functional active components
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红曲霉固态发酵黄酒糟产红曲色素及功能活性成分的研究
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