辐照对红曲米中桔霉素及Monacolin K含量的影响  

Influence of irradiation on citrinin and Monacolin K in red yeast rice

作　　者：李蕙蕙[1] 易涛[2] 彭立军[3] 路磊[3] 陈福生[2] 邵彦春[2] 汪兰[4] 周有祥[3] 

机构地区：[1]武汉商学院烹饪与食品工程学院,武汉430056 [2]华中农业大学食品科学技术学院,武汉430070 [3]湖北省农业科学院农业质量标准与检测技术研究所,武汉430064 [4]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品科技》2016年第4期266-270,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31271834;31171649;31371824);湖北省农业科技创新中心基金项目(2012-620-001-03);武汉商学院<食品微生物学>双语教学课程建设基金项目

摘　　要：利用1~20 kGy 6种不同^(60)Co辐照剂量处理红曲米及其提取液,采用高效液相色谱法(HPLC)检测样品中桔霉素(Citrinin)和Monacolin K含量,比较不同辐照剂量下固体红曲米及其提取物的差异。试验结果表明:经辐照强度为20 kGy辐照处理后,固体红曲米中桔霉素的含量减少了43%,Monacolin K及其类似物总含量减少了5%。在辐照强度超过5 kGy时红曲米提取液中桔霉素全部降解;辐照强度超过10 kGy提取液中的Monacolin K及其类似物完全降解。在辐照条件下Monacolin K的稳定性好于桔霉素,因此辐照处理可以在Monacolin K较少降解的条件下有效除去红曲米中的桔霉素。Treated red yeast rice with ^（60）Co irradiation field in 1,5,10,15,20 kGy six different kinds of irritation doses,content of citrinin and Monacolin K were observed using high performance liquid chromatography（HPLC） and the difference between solid and liquid samples were aslo estimated.After 20 kGy irradiation the red yeast rice solid samples of citrinin content decreased by 43% while Monacolin K and its analogues only reduced 5%.After treatment over 5 kGy irritation dose,all citrinin in extracting solution degraded.In addition,Monacolin K and its analogues in extracting solution also completely degraded in 10 kGy irradiation treatment.The stability of Monacolin K and its analogues are better than citrinin in both solid and liquid samples.The result showed that the irradiation technology can effectively eli minate citrinin whereas Monacolin K rarely degraded in red yeast rice.

关 键 词：辐照 桔霉素 Monacolin K 红曲米 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]