红曲霉产红曲色素工艺优化

Process Optimization on Monascus Pigment Produced by Monascus

[目的]优化红曲米生产工艺,提高红曲米红曲色素含量。[方法]以加水量(A)、灭菌温度(B)、灭菌时间(C)、浸泡时间(D)作为试验因素,设计4因素3水平正交试验,优化米饭制作方式。[结果]4种因素均对红曲菌产红曲色素产量具有极显著影响,最优组合为A_1B_2C_2D_2,即加水量30 m L、灭菌温度121℃、灭菌时间23 min、浸泡时间24 h,在此条件下红曲色阶达2 884 U/g。[结论]该研究对红曲米生产企业具有实践指导意义。

[Objective] To optimize rice making process and improve the content of monascus pigment. [Method] Selecting water addition（ A）,sterilization temperature（ B）,sterilization time（ C）,soaking time（ D） as experimental factors,L_9（ 3~4） orthogonal test was used to optimize rice making process. [Result] Four factors all had very significant effect on the yield of monascus pigments,the optimal combination was A_1B_2C_2D_2,namely water addition of 30 m L,sterilization temperature of 121 ℃,sterilization time of 23 min,immersion time of 24 h. The levels of monascus reached 2 884 U/g in this condition. [Conclusion] The study has great practical significance for monascus rice production enterprises.