红曲醋高产洛伐他汀低产桔青霉素的研究  

Research on High-yield Lovastatin and Low-yield Citrinin of Monascus Vinegar

作　　者：张江宁 杨春 张玲 丁卫英 ZHANG Jiang-ning;YANG Chun;ZHANG Ling;DING Wei-ying(Institute of Agricultural Products Processing, Shanxi Academy of Agricultural Sciences,Taiyuan 030031, China)

机构地区：[1]山西省农业科学院农产品加工研究所,太原030031

出　　处：《中国调味品》2019年第1期85-88,共4页China Condiment

基　　金：山西省重点实验室项目(201605D111006);山西省青年科技研究基金(2015021144);所长青年引导专项(yydzx07)

摘　　要：采用纯种培养专用红曲霉与老陈醋生产工艺相结合生产红曲保健陈醋,研究红曲醋制备过程中酒精发酵、醋酸发酵阶段,发酵温度、发酵时间、接种量、翻曲次数对洛伐他汀、桔青霉素含量的影响,工艺参数为:发酵温度32℃,酵母菌接种量20%,发酵时间9天,发酵结束时酒精度为10°;醋酸发酵阶段分段发酵法,即38℃下发酵12天,然后将温度降低至32℃发酵3天左右,翻曲次数为每天1次。该工艺制得的醋洛伐他汀含量为0.05mg/mL,桔青霉素含量为0.01mg/L。Monascus for pure culture is combined with the production process of mature vinegar for production of Monascus health vinegar,the effects of fermentation temperature, fermentation time, inoculum size and times of koji turning over on the content of lovastatin and citrinin in the alcohol and acetic acid fermentation stages in Monascus vinegar preparation process are studied, the process parameters are as follows: fermentation temperature is 32℃, yeast inoculum size is 20%, fermentation time is 9 days, and the alcohol content is 10°at the end of fermentation. In the acetic acid fermentation stage, the fermentation is carried out in stages at 38℃ for 12 days, and then the fermentation temperature is reduced to 32℃ for about 3 days, and the times of koji turning over is once a day.The content of lovastatin is 0.05 mg/mL, and the content of citrinin is 0.01 mg/L.

关 键 词：红曲醋 洛伐他汀 桔青霉素 

分 类 号：TS201.3[轻工技术与工程—食品科学]