发酵薏苡仁中β-烟酰胺单核苷酸的富集工艺优化及品质分析  

Fortification Technology and Quality Evaluation ofβ-Nicotinamide Mononucleotide in Fermented Coix Seed

作　　者：刘彩华 黄日影 麦馨允 李荣峰 刘秋柳 王国娇 吕玲玲 LIU Caihua;HUANG Riying;MAI Xinyun;LI Rongfeng;LIU Qiuliu;WANG Guojiao;LÜLingling(Agriculture and Food Engineering College,Baise University,Baise 533000,China;Industrial College of Subtropical Characteristic Agriculture,Baise 533000,China;Baise Food and Drug Control Institute,Baise 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000 [2]广西亚热带特色农业产业学院,广西百色533000 [3]百色市食品药品检验所,广西百色533000

出　　处：《食品工业科技》2025年第5期178-186,共9页Science and Technology of Food Industry

基　　金：广西科技基地和人才专项项目(桂科AD21220059);广西自然科学基金(2022GXNSFBA035458);广西一流学科建设项目(农业资源与环境)。

摘　　要：为研制富含β-烟酰胺单核苷酸(β-nicotinamide mononucleotide,β-NMN)的发酵食品,以薏苡仁为原料,探究发酵菌种、发酵时间、B族维生素添加量对发酵薏苡仁中β-NMN含量的影响,在单因素实验基础上,采用均匀设计试验对B族维生素添加量进行优化,并对发酵薏苡仁的品质及生物活性进行评价。结果表明,米根霉是最优发酵菌种,最佳发酵时间是54 h;优化的B族维生素添加量为:烟酰胺150 mg/kg,烟酸50 mg/kg,维生素B1为50μg/kg。此条件下发酵薏苡仁具有良好的风味,β-NMN含量可达20.07μg/g,还原糖含量达到19.6 g/100 g,有机酸含量0.37 g/kg,酒精含量2.5%vol,γ-氨基丁酸、S-腺苷甲硫氨酸和总酚含量分别提高1.24、256和4.7倍,ABTS+·清除能力、FRAP、·OH清除能力和DPPH·清除能力分别提高14.37、2.40、4.55和4.67倍,为富含β-NMN的薏苡仁功能性食品研究提供新的思路和参考。The aim of this study was to develop a fermented food rich inβ-nicotinamide mononucleotide(β-NMN).The influence of fermentation strain,fermentation time,and addition of B-group vitamins on theβ-NMN content of fermented Coix(Coix lacryma-jobi)seed was investigated.Based on the results of single-factor experiments,a standardized experimental design was subsequently adopted to optimize the amount of B-group vitamins added,and to evaluate the quality and bioactivity of the fermented Coix seed.The results showed that Rhizopus oryzae was the optimal fermentation strain and the optimal fermentation time was 54 h.The optimal addition amounts of the various B-group vitamins were as follows:Nicotinamide:150 mg/kg,niacin:50 mg/kg,vitamin B1:50μg/kg.Under these conditions,the fermented Coix seed exhibited good flavor and aβ-NMN content of up to 20.07μg/g.It also contained a reducing sugar content of 19.6 g/100 g,organic acid content of 0.37 g/kg,and alcohol content of 2.5%vol.The contents ofγ-aminobutyric acid,Sadenosylmethionine,and total phenols increased by 1.24,256,and 4.7 times,respectively.The ABTS+·scavenging capacity,FRAP,·OH scavenging capacity and DPPH·scavenging capacity increased by 14.37,2.40,4.55,and 4.67 times,respectively.The study provides a novel approach and valuable reference for future research onβ-NMN-rich Coix functional foods.

关 键 词：β-烟酰胺单核苷酸 薏苡仁 发酵 米根霉 生物活性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]