红曲霉发酵对罗布麻多酚物质含量及种类的影响  

Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L.

作　　者：周心怡 李晓春 周映君 谢纯良[2] 陈金军[1] ZHOU Xinyi;LIU Xiaochun;ZHOU Yingjun;XIE Chunliang;CHEN Jinjun(Hunan Agricultural University,Changsha,Hunan 410128,China;Institute of Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha,Hunan 410205,China)

机构地区：[1]湖南农业大学,湖南长沙410208 [2]中国农业科学院麻类研究所,湖南长沙410205

出　　处：《食品与机械》2025年第2期128-135,共8页Food and Machinery

基　　金：国家现代农业产业技术体系建设专项(编号:CARS-16);中国农业科学院麻类研究所科技创新工程重大任务专项(编号:CAAS-ASTIP-2023-IBFC);湖南省科技创新计划项目(编号:2022RC1151);长沙市杰出创新青年培养计划项目(编号:kq2305010)。

摘　　要：[目的]分析红曲霉调控相关基因对罗布麻多酚物质释放的影响。[方法]采用红曲霉发酵罗布麻,测定多酚物质含量,并进行转录组分析。[结果]以总多酚、可溶性多酚、不可溶性—结合态多酚、绿原酸、木犀草苷、紫云英苷、槲皮素含量为评价指标,发酵第8天可显著提升罗布麻中多酚物质的释放。根据转录组分析显示,1,3-β-GT、XTH23等碳水化合物活性酶基因的调控表达为红曲霉释放罗布麻内多酚物质的主要因素。[结论]红曲霉发酵可显著提升罗布麻中多酚物质含量。[Objective]To explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L.leaves.[Methods]Apocynum venetum L.was fermented with Monascus,and the content of polyphenols was measured,followed by transcriptome analysis.[Results]Total polyphenols,soluble polyphenols,insoluble-bound polyphenols,as well as the content of chlorogenic acid,luteolin,vitexin,and quercetin were taken as evaluation indicators.The results indicated that fermentation on the 8th day significantly increased the release of polyphenols from Apocynum venetum L.leaves.Transcriptome analysis showed that the regulated expression of carbohydrate-active enzymes such as 1,3-β-GT and XTH23,was the main factor contributing to the release of polyphenols from Apocynum venetum L.by Monascus.[Conclusion]Monascus fermentation can significantly increase the content of polyphenols in Apocynum venetum L.,providing a theoretical foundation and technical support for the continued development of high-quality Apocynum venetum L.tea products.

关 键 词：罗布麻 红曲霉 多酚 转录组学 

分 类 号：TS1[轻工技术与工程—纺织科学与工程]