不同米质发酵生产红曲对莫纳可林K含量的影响  

Relation Between the Content of Monacolin K in the Fermented Rice by Monascus spp. and the Substrate Rice

作　　者：刘爱英[1] 孙伟[1] 梁宗琦[1] 谭艾娟[1] 邹晓[1] 

机构地区：[1]贵州大学真菌资源研究室,贵阳550025

出　　处：《贵州农业科学》2003年第5期5-7,共3页Guizhou Agricultural Sciences

摘　　要：采用不同品种大米作红曲固态发酵培养研究,结果表明:以蛋白质和糖分含量高、碳氮比小以及垩白度适中、吸水性好并能保持湿度的大米基质,其莫纳可林K含量高,尤其以籼稻类型的K优5号和红花米显著。在红曲发酵过程中,适当摇瓶提高培养基的通气性。莫纳可林K的含量比不摇瓶的成倍增加,高达14.54mg/g。This paper reported the results of studying solid-fermentation by Monascus spp. with the different substrate rice. It showed that the content of Monacolin K is higher when the substrate rice grain was qualified with abundant proteins and sugar, low C/N ratio, optimum chalk degree and moisture. Especially , the outcome with indica rice varieties K-yu 5 and Honghua was obviously consistent with these characters. During the process of fermentation, the content of Monacolin K could be multiplied as 14. 54mg/g by shaking the bottle, because of the increasing of aeration.

关 键 词：红曲 米质 固态发酵 莫纳可林K 含量 心脑血管系统药物 

分 类 号：TQ460.38[化学工程—制药化工]