固态发酵制备红曲淮山的工艺优化
[目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量为考察因素,以色价为评价指标,通过正交试验确定固态发酵制备红曲淮山的最佳工艺,并参照QB/T 2847-2007《功能性红曲米（粉）》和GB/T 5009.124-2003《食品中氨基酸的测定》对制备的红曲淮山进行功能成分分析.[结果]影响固态发酵制备红曲淮山的因素排序为底物量〉培养基初始水含量〉发酵时间〉接种量;固态发酵制备红曲淮山的最佳工艺条件：发酵时间13 d、底物量45 g（置于250 mL三角瓶中）、接种量0.4%、培养基初始...
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| Published in | 南方农业学报 Vol. 48; no. 6; pp. 1074 - 1079 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
广西亚热带作物研究所,南宁,530001
2017
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-1191 |
| DOI | 10.3969/j.issn.2095-1191.2017.06.22 |
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| Abstract | [目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量为考察因素,以色价为评价指标,通过正交试验确定固态发酵制备红曲淮山的最佳工艺,并参照QB/T 2847-2007《功能性红曲米（粉）》和GB/T 5009.124-2003《食品中氨基酸的测定》对制备的红曲淮山进行功能成分分析.[结果]影响固态发酵制备红曲淮山的因素排序为底物量〉培养基初始水含量〉发酵时间〉接种量;固态发酵制备红曲淮山的最佳工艺条件：发酵时间13 d、底物量45 g（置于250 mL三角瓶中）、接种量0.4%、培养基初始水含量60%,在此条件下制得的红曲淮山色价均值为1205.42 u/g,降血脂功效成分莫纳科林K和降血压功效成分γ-氨基丁酸含量分别为80.00和31.74 mg/100 g,是发酵前红曲的10.00倍和10.58倍.[结论]淮山代替籼米作为红曲霉的发酵底物,发酵得到的红曲淮山功效成分含量高,为淮山资源的充分利用提供一条新途径. |
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| AbstractList | TS201.3; [目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量为考察因素,以色价为评价指标,通过正交试验确定固态发酵制备红曲淮山的最佳工艺,并参照QB/T 2847-2007《功能性红曲米(粉)》和GB/T 5009.124-2003《食品中氨基酸的测定》对制备的红曲淮山进行功能成分分析.[结果]影响固态发酵制备红曲淮山的因素排序为底物量>培养基初始水含量>发酵时间>接种量;固态发酵制备红曲淮山的最佳工艺条件:发酵时间13 d、底物量45 g(置于250 mL三角瓶中)、接种量0.4%、培养基初始水含量60%,在此条件下制得的红曲淮山色价均值为1205.42 u/g,降血脂功效成分莫纳科林K和降血压功效成分γ-氨基丁酸含量分别为80.00和31.74 mg/100 g,是发酵前红曲的10.00倍和10.58倍.[结论]淮山代替籼米作为红曲霉的发酵底物,发酵得到的红曲淮山功效成分含量高,为淮山资源的充分利用提供一条新途径. [目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量为考察因素,以色价为评价指标,通过正交试验确定固态发酵制备红曲淮山的最佳工艺,并参照QB/T 2847-2007《功能性红曲米（粉）》和GB/T 5009.124-2003《食品中氨基酸的测定》对制备的红曲淮山进行功能成分分析.[结果]影响固态发酵制备红曲淮山的因素排序为底物量〉培养基初始水含量〉发酵时间〉接种量;固态发酵制备红曲淮山的最佳工艺条件：发酵时间13 d、底物量45 g（置于250 mL三角瓶中）、接种量0.4%、培养基初始水含量60%,在此条件下制得的红曲淮山色价均值为1205.42 u/g,降血脂功效成分莫纳科林K和降血压功效成分γ-氨基丁酸含量分别为80.00和31.74 mg/100 g,是发酵前红曲的10.00倍和10.58倍.[结论]淮山代替籼米作为红曲霉的发酵底物,发酵得到的红曲淮山功效成分含量高,为淮山资源的充分利用提供一条新途径. |
| Abstract_FL | [Objective]Solid state fermentation preparation for yam fermented by monascus was optimized to provide technical support for yam resources development and utilization. [Method]Using yam as raw materials, on the basis of single factor test, fermentation time, substrate quantity, inoculation rate and initial moisture content of medium as investigation factors and color value as evaluation index, the optimum solid state fermentation condition for yam fermented by monascus was determined by orthogonal test. According to QB/T2847-2007 Functional Monascus Rice(Powder) and GB/T5009. 124-2003 Measure ment of Amino Acid in Food, functional components of yam fermented by monascus was analyzed.[Result]The order of factors affecting solid state fermentation preparation for yam fermented by monascus was as follows:substrate quantity>initial moisture content of medium>fermentation time>inoculation rate. In addition, the optimal fermen-tation conditions were: fermentation time 13 d, substrate quantity 45 g(placed in 250 mL triangular flask), inoculation rate 0.4% and initial moisture content of medium 60%. In this condition, the average color value of yam fermented by monascus reached 1205.42 u/g. The content of functional components for blood lipid reduction Monakelin K was 80.00 mg/100 g, which was 10.00 times of monascus before fermentation. The content of functional components for blood pressure declineγ-aminobutyric acid was 31.74 mg/100 g, which was 10.58 times of monascus before fermentation. [Conclusion]Using yam as substrate quantity instead of indica rice for monascus, the obtained monascus yam contains high functional compo-nents. This study could open up a new way to make full use of yam resources. |
| Author | 任二芳 牛德宝 谢朝敏 苏艳兰 罗小杰 王淋靓 刘功德 李建强 |
| AuthorAffiliation | 广西亚热带作物研究所,南宁530001 |
| AuthorAffiliation_xml | – name: 广西亚热带作物研究所,南宁,530001 |
| Author_FL | LUO Xiao-jie REN Er-fang WANG Lin-liang LIU Gong-de NIU De-bao XIE Chao-min SU Yan-lan LI Jian-qiang |
| Author_FL_xml | – sequence: 1 fullname: REN Er-fang – sequence: 2 fullname: NIU De-bao – sequence: 3 fullname: XIE Chao-min – sequence: 4 fullname: SU Yan-lan – sequence: 5 fullname: LUO Xiao-jie – sequence: 6 fullname: WANG Lin-liang – sequence: 7 fullname: LIU Gong-de – sequence: 8 fullname: LI Jian-qiang |
| Author_xml | – sequence: 1 fullname: 任二芳 牛德宝 谢朝敏 苏艳兰 罗小杰 王淋靓 刘功德 李建强 |
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| ClassificationCodes | TS201.3 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| Keywords | 正交试验 yam 色价 monascus 固态发酵 solid state fermentation color value 淮山 orthogonal experiment 红曲 |
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| Notes | 45-1381/S [Objective]Solid state fermentation preparation for yam fermented by monascus was optimized to provide technical support for yam resources development and utilization. [Method]Using yam as raw materials, on the basis of single factor test, fermentation time, substrate quantity, inoculation rate and initial moisture content of medium as investigation factors and color value as evaluation index, the optimum solid state fermentation condition for yam fermented by monascus was determined by orthogonal test. According to QB/T2847-2007 Functional Monascus Rice（Powder） and GB/T5009. 124-2003 Measure ment of Amino Acid in Food, functional components of yam fermented by monascus was analyzed.[Result]The order of factors affecting solid state fermentation preparation for yam fermented by monascus was as follows：substrate quantity〉initial moisture content of medium〉fermentation time〉inoculation rate. In addition, the optimal fermen-tation conditions were： fermentation time 13 d, substrate quantity 45 g（placed i |
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| Snippet | [目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量为考察因... TS201.3; [目的]优化固态发酵制备红曲淮山工艺,为淮山资源的开发利用提供技术支持.[方法]以淮山为原料,在单因素试验的基础上,以发酵时间、底物量、接种量和培养基初始水含量... |
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| SubjectTerms | 固态发酵 正交试验 淮山 红曲 色价 |
| Title | 固态发酵制备红曲淮山的工艺优化 |
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