功能红曲醋的制备及其降血脂功能的研究  

Research on Preparation of Functional Monascus Vinegar and Its Effect of Reducing Blood Lipids Level

作　　者：文镜[1] 张静[1] 常平[1] 郭豫[1] 赵江燕[1] 

机构地区：[1]北京联合大学生物活性物质与功能食品北京市重点实验室,北京100083

出　　处：《食品科学》2007年第9期510-513,共4页Food Science

基　　金：北京市教委科技发展计划研究课题(Km200611417003)

摘　　要：目的:改进传统酿造工艺,在原来红曲醋酿造的基础上增加了功能红曲米为原料制备功能红曲醋,通过动物实验验证功能红曲醋的降血脂作用。方法:功能红曲醋制备工艺为:大米→清洗→粉碎→浸水→蒸饭→添加红曲及功能红曲米发酵→液化→糖化→醋酸菌发酵→过滤→灭菌。分别给高脂模型小鼠和大鼠灌胃普通红曲醋和功能红曲醋60d,测定血清总胆固醇,甘油三脂和高密度脂蛋白胆固醇含量。结果:与高脂对照组比较,灌胃普通红曲醋的动物血脂三项指标没有显著性差异;灌胃功能红曲醋的动物血清总胆固醇和甘油三脂水平显著降低(p<0.05)。结论:改进传统酿造工艺制备的功能红曲醋具有一定的降血脂功能。Objective： To improve the traditional brewing techniques of preparing functional monascus vinegar by adding additional functional monascus rice as raw materials. The effect of reducing blood lipids level of the new product was validated by the improved method through animal experiments. Methods： Techniques for preparing the functional monascus vinegar was as follows： rice → washed out → comminuted →added water → cooked → added monascus and functional monascus rice fermented → fluidized → acetobacillus fermented → filtrated → degermed. The high blood lipids models of rats and mice were administered with general monascus vinegar and functional monascus vinegar separately for 60 days. Then the serum total contents of cholesterol tri-acyl glycerol and high density lipoprotein-cholesterol of rats and mice as indicators were determined. Results： Compared with the control high blood lipid animals administered with the general monascus vinegar, there was on remarkable difference on the levels of the three indicators, but administering with the functional monascus vinegar, the levels of the serum total cholesterol and tri-acyl glycerol decreased significantly （p 〈 0.05）. Conclusion： Improved traditional brewage techniques for preparing the functional monascus vinegar showed definite function of reducing blood lipids level.

关 键 词：保健食品 功能红曲醋 降血脂 

分 类 号：TS264.2[轻工技术与工程—发酵工程] R151.3[轻工技术与工程—食品科学与工程]