摘要
红曲米是利用大米为基质,经红曲霉接种后发酵培养而成的米曲,也是我国传统的药食两用发酵产品。该研究使用从丹东家庭自制豆酱中分离获得的紫红曲霉A13、Fen,通过固态发酵的方法获得发酵产物红曲米。经15 d发酵后,通过乙醇萃取、高效液相色谱法检测得到紫红曲霉A13发酵红曲米中莫纳克林K的平均含量为1.79 mg/g,Fen为8.53 mg/g。
Red koji rice is a kind of rice koji which is fermented by Monascus sp.with rice as its substrate.It is also a traditional fermented product with medicinal and edible values in China.In this study,Monascus purpureus A13 and Fen are isolated from Dandong home-made soybean paste,and the product red koji rice is obtained by solid-state fermentation.After 15 days'fermentation,the average content of Monacolin K in the fermented red koji rice of Monascus purpureus A13 and Fen by ethanol extraction and high performance liquid chromatography is 1.79 mg/g and 8.53 mg/g respectively.
作者
刘润璞
孙晓东
李雨恒
韦睿
LIU Run-pu;SUN Xiao-dong;LI Yu-heng;WEI Rui(College of Environment and Resources,Dalian Nationalities University,Dalian 116600,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期132-134,共3页
China Condiment
基金
国家自然基金项目(31200014)
大连民族大学创新训练项目(201812026531)。
关键词
紫红曲霉
红曲米
莫纳克林K
Monascus purpureus
red koji rice
Monacolin K
