不同发酵基质对红曲重要代谢产物的影响  

Effects of different substrates on the important metabolites of Monascus fermented products

作　　者：陈勉华[1] 吉达维[1] 马人杰[1] 张圆林[1] 郭超[1] 马博雅[1] 王昌禄[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津市食品营养与安全重点实验室,天津300457

出　　处：《中国酿造》2013年第3期22-24,共3页China Brewing

基　　金：国家自然科学基金资助项目(31271915;31171729)

摘　　要：功能红曲由于含有包括Monacolin K、伽马-氨基丁酸、色素等诸多生物活性成分而逐渐成为受人欢迎的功能性食品。但是,红曲产品中桔霉素的污染限制了红曲相关企业的健康发展。本实验考察了不同培养基质对红曲发酵产品重要代谢产物的影响。检测的内容包括:Monacolin K、伽马-氨基丁酸、色价以及桔霉素。结果显示大米复配麦麸较单纯使用大米为发酵基质的红曲产品其Monacolin K的含量增加了1倍。大米复配豆粕为发酵基质有效地消除了桔霉素的污染。Monascus-fermented product has recently become a popular functional food because of many of its bioactive constituents being discovered, including the Monacolin K, ε-aminobutyric acid （GABA）, and pigments. The citrinin contamination in Monascus products restricts the health devel- opment of Monascus fermentation relative companies. In this research, effects of different substrates on the important metabolites of Monascus fermented products were investigated. The contents of Monacolin K, GABA, pigments color values, and contamination of citrinin were measured. The results showed that the content of Monacolin K fermented with rice-wheat bran substrate increased 1 times than that fermented with rice alone. The citrinin contamination was successfully repressed when fermented with Rice-bean cake substrate.

关 键 词：红曲菌 发酵 色素 MONACOLINK 伽马-氨基丁酸 桔霉素 

分 类 号：Q939.97[生物学—微生物学]