红曲菌发酵对番石榴叶活性及风味成分的影响

Effect of Monascus anka fermentation on active and flavor components of guava leaves

采用红曲菌(Monascus anka)GIM 3.592进行番石榴叶固态发酵转化,增强番石榴叶活性成分,改善番石榴叶风味。探讨添加谷物种类、番石榴叶粉碎度及基质含水量等对红曲霉发酵转化功能成分的影响,并考察发酵对番石榴叶挥发性成分的影响。结果表明,发酵番石榴叶可以提高活性物质含量,其中总黄酮含量为23.1 mg/g,总酚含量为40.23 mg/g及槲皮素含量为1.30 mg/g,比原番石榴叶分别提高了60.8%、48.1%、202.3%。同时,发酵转化使番石榴叶中具有刺激气味的植物醇和β-石竹烯下降,并增加具有淡淡茶香味的6-芹子烯-4醇和杜松烯等风味物质含量,使发酵番石榴叶的风味得到较大改善。

Solid-state fermentation with Monascus anka GIM 3.592 was applied to enhance the active constituents and improve the flavor of guava leaves. The effects of cereal species, the comminution degree of guava leaves and the water content of fermentation substrate on active constituents of guava leaves were investigated, and the effects of fermentation on the volatile components of guava leaves were explored. The results showed that ac- tive constituents contents in fermented guava leaves increased. The total flavonoids, total polyphenol and quercetion contents of fermented guava leaves were up to 23.1 mg/g, 40.23 mg/g and 1.30 mg/g, respectively, which increased by 60.8%, 48.1%, 202.3% than that of the original guava leaves. Simultaneously, the contents of plant alcohol and β-caryophyllene with pungent odor in guava leaves decreased by fermentation and trans- form, but the contents of volatile components with light tea aroma （such as selina-6-en-4-ol and cadinene） increased, which could significantly improve the flavor of fermented guava leaves.