茶渣固态发酵产红曲霉色素的工艺参数探索

Study on the Technological Parameters of Producing Monascus Pigment by Solid-state Fermentation of Tea Residue

对茶渣固态发酵产红曲霉色素工艺条件进行优化。在单因素试验基础上,以硫酸铵、茶渣、大豆油添加量为影响因素,以红曲色素总色价为响应值,采用Box-Behnken中心组合试验设计数学模型,优化茶渣固态发酵产红曲霉色素的培养条件。结果表明:影响茶渣固态发酵产红曲霉色素的因素大小依次为硫酸铵、大豆油、茶渣;茶渣固态发酵产红曲霉色素的最佳培养条件为硫酸铵添加量1.66%、茶渣添加量35.37%、大豆油添加量2.4%以及接种量3%,根据模型预测的总色价为(1 076.4±30.2)U·g-1。进行重复验证试验,经测定实际所得总色价为1 063U·g-1,总色价实测值与回归模型的预测值相对误差1.26%,说明回归方程与实际情况拟合较好。

The technological conditions of producing the Monascus pigment by solid-state fermentation of tea residue were optimized.On the basis of the single factor experiment,with the ammonium sulfate,tea residue and soybean oil as the influencing factors and the total color value of Monascus pigment as the response value,the Box-Behnken central composite design was used to design a mathematical model,in order to optimize the culture conditions for the production of Monascus pigment by solid-state fermentation.The results showed that the factors affecting the production of monascus pigment by solid-state fermentation of tea residue were the ammonium sulfate,soybean oil and tea residue in order.The optimum culture conditions for producing the Monascus pigment by solid-state fermentation of tea residue were the ammonium sulfate(1.66%),tea residue(35.37%),soybean oil(2.4%)and inoculation amount(3%).And the total color value predicted by the model was(1 076.4±30.2)U·g-1.Then,the repeated verification tests were carried out and the actual total color value was determined to be 1 063 U·g-1.The relative error between the measured value of total color value and the predicted value of the regression model was 1.26%,indicating that the regression equation fit well with the actual situation.