红曲霉液体培养法制备姜黄素的工艺优化

Optimization of Preparation Technology for Curcumin by Monascus Liquid Culture Method

目的:优选红曲霉液体培养法制备姜黄素的工艺条件。方法:以天然姜黄为原料,姜黄素得率为指标,在单因素试验基础上,采用正交试验考察发酵时间、料液比、营养比和发酵液pH对制备工艺的影响。结果:最佳制备工艺为发酵时间5 d,料液比1 g·L-1,营养比1/6,发酵液pH 4,姜黄素得率达0.43%。结论:优选的制备工艺稳定可行、效率高。

Objective： To optimize preparation technology of curcumin by monascus liquid culture method.Method： With natural Curcuma longa as raw materials and yield of curcumin index,based on singlefactor tests,effect of solid-liquid ratio,fermentation time,nutrition ratio and pH of fermentation broth on preparation technology was investigated by orthogonal test.Result： Optimum preparation technology was as following： solid-liquid ratio of 1 g.L-1,fermentation time 5 d,nutrition ratio 1/6,pH of fermentation broth 4.Yield of curcumin was up to 0.43%.Conclusion： This optimized technology was stable and feasible with high efficiency.