红曲霉发酵食品研究现状与分析

Research status and analysis of Monascus fermented food

红曲霉(Monascus)作为传统的食品发酵剂与着色剂被广泛地应用于食品行业中,具有良好的糖化与酯化功能,其次生代谢产物红曲色素、γ-氨基丁酸(γ-aminobutyric acid,GABA)、洛伐他汀等具有较高的经济与功能价值。本文就红曲霉在茶、酒、调味品及肉制品等发酵食品中的应用现状展开综述,基于国内外文献资料调研,系统地阐述了红曲霉应用于发酵食品中的优势与特色,红曲霉发酵食品中存在的食品安全、高产菌株推广、定量分析体系等一系列亟待解决的问题,结合目前关于红曲霉发展现状、橘霉素安全问题、高产菌株选育、功能食品开发及生理功能的研究现状以及前沿技术,分析未来红曲霉的发展趋势,逐步实现对功能食品发酵的定向化及人工智能化控制,为红曲霉发酵功能食品的开发研究提供思路。

Monascus,as a traditional food starter and colorant,is widely used in the food industry and has good saccharification and esterification functions,the metabolites Monascus pigment,γ-aminobutyric acid(GABA)and lovastatin have high economic and functional values.This paper summarized the application status of Monascus in fermented foods such as tea,wine,condiments and meat products,and systematically expounded the advantages and characteristics of Monascus in fermented foods based on the literature research at home and abroad,and the series problems to be solved including food safety,high yield strain promotion,quantitative analysis of the system in fermentation food,and this paper analyzed the development trends of Monascus in the future combined with the current development status of Monascus,safety of citrinin,breeding of high yield strain,functional food development and physiological function research status and cutting-edge technology,and gradually realized the directional and artificial intelligent control of functional food fermentation,so as to provide ideas for the development and research of functional food fermented by Monascus.