酶处理协同红曲菌固态发酵茯苓对其化学成分的影响  

Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos

作　　者：彭灿灿 刘涛 邓俊劼 周波 PENG Cancan;LIU Tao;DENG Junjie;ZHOU Bo(Hunan Key Laboratory of Forestry Edible Sources Safety and Processing,Changsha,Hunan 410004,China;School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China)

机构地区：[1]林产可食资源安全与加工利用湖南省重点实验室,湖南长沙410004 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2025年第3期17-25,共9页Food and Machinery

基　　金：湖南省重点研发计划项目(编号:2023NK2034)。

摘　　要：[目的]提高茯苓资源的利用度。[方法]以茯苓为原料,利用纤维素酶、木聚糖酶协同红曲菌固态发酵茯苓,测定发酵产物中碱溶性多糖、水溶性多糖、β-葡聚糖、还原糖、总三萜及茯苓酸、莫纳卡林K含量的变化。[结果]红曲菌250 Gy相对于另外5株红曲菌发酵茯苓对化学成分含量的影响更显著,其中红曲菌250 Gy发酵6 d时水溶性多糖含量达61.99 mg/g,相比于茯苓原料提高了1.58倍。与对照组相比,纤维素酶、木聚糖酶处理协同红曲菌250 Gy发酵茯苓的水溶性多糖含量分别提高了1.15,1.12倍;β-葡聚糖含量分别提高了0.81,0.70倍;总三萜含量分别提高了0.95,0.82倍。[结论]两种酶处理协同红曲菌250 Gy固态发酵茯苓会对其化学成分产生重要影响,可作为提高茯苓活性成分含量的有效方法。[Objective]To improve the utilization of Poria cocos resources.[Methods]This paper employs cellulase and xylanase in combination with Monascus for the solid-state fermentation of Poria cocos,and measures the changes in the content of alkali-soluble polysaccharides,water-soluble polysaccharides,β-glucans,reducing sugars,total triterpenes,pachymic acid,and Monacolin K in fermentation products.[Results]Compared with the other five strains of Monascus,Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos,among which the content of water-soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy,which is 1.58 times higher than that of raw Poria cocos.Compared with the control group,the content of water-soluble polysaccharides in Poria cocos fermented by cellulase and xylanase with Monascus purpureus 250 Gy increases by 1.15 and 1.12 times respectively,the content ofβ-glucans by 0.81 and 0.70 times respectively,and the content of total triterpenes by 0.95 and 0.82 times respectively.[Conclusion]The combined treatment of the two enzymes with solid-state fermentation by Monascus purpureus 250 Gy has significant influences on the chemical composition of Poria cocos,serving as an effective method for enhancing the content of active substances in Poria cocos.

关 键 词：茯苓 红曲菌 酶处理 水溶性多糖 Β-葡聚糖 总三萜 莫纳卡林K 

分 类 号：R284.1[医药卫生—中药学]