正交试验法优化产Monacolin K发酵工艺条件  

Optimization of Fermentation Conditions for Producing Monacolin K by Orthogonal Test

作　　者：郑春明[1] 

机构地区：[1]台州科技职业学院,浙江台州318020

出　　处：《黑龙江农业科学》2017年第5期93-97,共5页Heilongjiang Agricultural Sciences

基　　金：浙江省教育厅高等学校访问学者专业发展资助项目(FX2014200)

摘　　要：为进一步提高红曲米红曲色素含量,通过文献查阅和市场调研,确定接种量(A)、培养温度(B)、pH(C)、装液量(D)4种试验因素,各取3种水平,按L_9(3~4)正交表进行试验,以优化红曲霉发酵生产工艺,提高红曲发酵产品中Monacolin K的含量。结果表明:不管是极差分析还是方差分析,这4种因素变化均对红曲霉发酵形成Monacolin K产生极显著的影响,其最优组合为A_1B_3C_3D_3,即7%接种量、培养温度26℃、pH 6.0和装液量100mL的组合下,Monacolin K达到250mg·L^(-1)。In order to improve the content of Monascus rice pigment, through literature review and market research,the establishment of inoculation amount （A）, fermentation temperature （B）, pH （C）, the volume of liquid （D） of 4 kinds of test factors,from each of the 3 levels,according to L9 （3^4） orthogonal test to optimize the fermentation of Monascus production process,improve the content of Monascus fermented products Monacolin K. The results showed that whether the range analysis or analysis of variance, changes in these 4 factors all have significant effect on the fermentation of Monascus Monacolin K form, its advantages for the A1 B3 C3 D3, that is, 7 % inoculation quantity,culture temperature of 26 ℃, p H 6.0 and liquid volume 100 mL combination, average production of Monacolin K was 250 mg L-1.

关 键 词：红曲霉 正交试验 Monacolin K 方差分析 极差分析 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]