富集多酚青稞红曲米发酵工艺优化及抗氧化活性研究  

Optimization of fermentation process conditions of polyphenol⁃enriched highland barley monascus rice and its antioxidant activity research

作　　者：吴海毓 何冰桃 杨静 樊梅香 党斌[1,2] WU Haiyu;HE Bingtao;YANG Jing;FAN Meixiang;DANG Bin(Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization,Qinghai University,Xining,Qinghai 810000,China;Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau,College of Agricultural and Forestry Sciences,Qinghai University,Xining,Qinghai 810000,China;Qinghai Huashi Highland Barley Biotechnology Development Co.,Ltd.,Qinghai Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Xining,Qinghai 810000,China)

机构地区：[1]青海大学青藏高原种质资源研究与利用实验室,青海西宁810000 [2]青海大学农林科学院青海省青藏高原农产品加工重点实验室,青海西宁810000 [3]青海华实青稞生物科技开发有限公司青海省青稞资源综合利用工程技术研究中心,青海西宁810000

出　　处：《食品与机械》2024年第8期135-143,151,共10页Food and Machinery

基　　金：国家重点研发项目(编号:2022YFD2301300)。

摘　　要：[目的]开发青稞红曲食品提供依据。[方法]以青稞为原料,筛选出富集多酚的适宜红曲霉菌菌种,优化青稞红曲米的发酵工艺,并采用LC-MS/MS测定红曲霉发酵后青稞多酚组成、含量及其抗氧化活性的变化。[结果]以多酚和黄酮含量作为评价指标,筛选出青稞红曲米发酵富集多酚的适宜红曲霉菌为ACCC30352;青稞红曲米富集多酚的最优发酵工艺为红曲霉菌接种量10%、浸泡蒸馏水pH 5、发酵温度25℃、发酵时间18 d。总多酚和总黄酮含量比未发酵青稞分别提高了124.03%和196.58%。发酵后,青稞红曲米中含量增加的酚类物质主要为游离型酚酸和游离型黄酮,分别为发酵前的2.28,1.12倍。其中苯甲酸、丁香酸、香草酸、原儿茶酸、对羟基苯甲酸和阿魏酸为青稞红曲米的主要特征性酚酸类物质,芦丁和儿茶素为青稞红曲米的主要特征性黄酮类物质。青稞红曲米的DPPH自由基清除能力、ABTS自由基清除能力和FRAP还原能力分别为未发酵青稞的1.39,12.48,2.65倍。红曲霉菌分泌的内切葡聚糖酶、β-葡萄糖苷酶和酸性蛋白酶对提高青稞红曲米的酚类物质含量和组成起重要作用。[结论]红曲霉发酵可显著提高青稞中多酚物质含量和抗氧化活性。[Objective]This study aimed to provide the basis for the development of highland barley monascus food.[Methods]Using highland barley as raw material,the suitable monascus strains with rich polyphenols were screened out,and the fermentation process of highland barley and monascus rice was optimized.The composition,content and antioxidant activity of polyphenols in highland barley after fermentation with monascus were determined by LC-MS/MS.[Results]Based on the contents of polyphenols and flavonoids,the suitable monascus species ACCC30352 for the enrichment of polyphenols in highland barley monascus rice fermentation was screened.The optimal fermentation process for polyphenol enrichment of highland barley was determined by orthogonal experiment as follows:10%inoculation amount,pH 5 of soaking water,fermentation at 25℃for 18 d.The contents of total polyphenols and flavonoids were 124.03%and 196.58%higher than those of unfermented highland barley,respectively.Compared with unfermented highland barley,the increase of phenolic substances in highland barley was mainly free phenolic acid and free flavonol,which were 2.28 times and 1.12 times,respectively.Among them,benzoic acid,syringic acid,vanillic acid,protocatechuic acid,p-hydroxybenzoic acid and ferulic acid are the main characteristic phenolic acids in highland barley monascus rice,and rutin and catechin are the main characteristic flavonoids in highland barley monascus rice.The DPPH,ABTS free radical scavenging capacity and FRAP reducing capacity of the highland barley were 1.39 times,12.48 times and 2.65 times of the unfermented highland barley,respectively.Endoglucanase,β-glucosidase and acid protease secreted by monascus play an important role in increasing the content and composition of phenolic substances in highland barley.[Conclusion]Monascus fermentation can significantly increase the polyphenol content and antioxidant activity in highland barley.

关 键 词：青稞 红曲霉菌 富集多酚 发酵 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]