Monacolin K在广东客家娘酒发酵过程中的动态变化

Changes of Monacolin K in fermentation process of Guangdong Hakka niang wine

红曲中的Monacolin K包括酸型与内酯型2种成分,研究发现酸型对胆固醇生物合成中的关键酶HMG-CoA的抑制能力约是内酯型的1倍多。采用HPLC监测Monacolin K在广东客家娘酒发酵过程中的动态变化发现:在客家娘酒发酵3d^7d,酒液中Monacolin K含量迅速增加,7d后Monacolin K含量增加趋势平缓并维持在3mg/L左右,且内酯型比酸型Monacolin K高2%~8%,但在统计上无显著差异。娘酒中Monacolin K含量与酒度变化趋势极为相似,经SPSS相关性分析其相关系数为0.969在0.01水平显著相关。糖度与Monacolin K含量呈现负相关,其相关系数为-0.816在0.01水平显著相关。

There are acid form and lactone form of Monacolin K in red flee. Study found that cholesterol biosynthesis key enzyme HMG-CoA activity was inhibited by acid form of Monacolin K, which ability was 1 times more than lactone form. Changes of Monacolin K in fermentation process of Guangdong Hakka niang wine were tracked measurement by HPLC. The result showed that the content of Monacolin K was draft increased during 3d-7d, after 7d fermentation the content of Monacolin K was slowly increased and finally it maintained about 3mg/L, the content of lactone form of Monacolin K was 2%-8% higher then acid form, but there no significant difference between this two kind forms Monacolin K. The changs of Mona- colin K in Hakka niang wine showed very similarly tends with alcohol strength changes. The correlation between content of Monaconlin K and alco- hol strength was analyzed by SPSS, the correlation coefficient was 0.969 and highly significant correlate at the 0.01 level. Monaconlin K content showed negative correlation with sugar content, the correlation coefficient was -0.816 and highly significant correlate at the 0.01 level.