添加中药材对米曲性能指标影响的规律性  

Investigating the Effect of Adding Chinese Herbs on the Properties of Rice-koji

作　　者：雷学俊 杨俊[1] 李丽[1,2] 罗芳[1] 赵盈盈[3] 张文学[1,3] 吴正云[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川理工学院生物工程学院,四川自贡643000 [3]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《食品研究与开发》2015年第15期52-54,共3页Food Research and Development

基　　金：国家国际科技合作项目(2011DFA30560);四川省国际科技合作项目(2012HH0005);发酵资源与应用四川省高校重点实验室课题(2012KFJ003)

摘　　要：以添加怀牛膝、白芍、党参等19种中药材的米曲制备试验数据为基础,对米曲性能指标与药材的种类、药性、所含主要化学成分进行了统计学逐步回归分析。结果显示,添加党参、红景天、白芍对米曲糖化力和液化力的提高具有明显的促进作用;对于各药材主要化学成分的统计分析结果显示,药材中的三萜及其皂苷类和多酚类成分可能是提高米曲糖化力的主要原因。Based on the experimental data of rice-koji preparation, in which Achyranthes, Peony, Codonopsis and other 19 kinds of Chinese herbs were added , the statistical regression analysis was employed to analyze the relationship between the property indicators of rice-koji and species , medicine properties and the main chemical components of medicinal material. The experimental results suggested that the addition of Codonopsis , Rhodiola and Peony led to obvious promoting of saccarification and liquefaction of rice-koji. On the other hand , the statistical analysis of the main component of medicinal material showed that the main reason of the improvement of saccarification of rice-koji may be the triterpenoids , saponins and polyphenolic in the medicinal material.

关 键 词：中药材 米曲 糖化力 液化力 逐步回归分析 

分 类 号：TQ461[化学工程—制药化工] TQ925.7[轻工技术与工程—发酵工程]