封口方式对红曲产洛伐他汀的影响
|
摘要
目的:研究红曲发酵过程中通气性对洛伐他汀含量的影响。方法:通过对种子液培养基和固体培养基封口方式进行正交试验,利用HPLC方法测定发酵产物中洛伐他汀的含量,判断最适的封口组合方式。结果:当种子液培养基采用纱布或棉塞封口,固体培养基采用纱布封口,红曲中洛伐他汀的含量最高。所有处理条件下,无检出桔青霉素。结论:种子液培养基采用纱布或棉塞封口,固体培养基采用纱布封口时利于洛伐他汀的产生。
【Objective】 To study the effect of ventilation on lovastatin during the fermentation process of monascus. 【Method】 By orthogonal test of seed fluid culture medium and solid medium,HPLC method was used to determine the content of lovastatin in fermentation products,and identified the optimal combination method. 【Result】 When the seed liquid medium was sealed with gauze or cotton plug,while the solid medium was sealed with gauze, the content of lovastatin was the highest. All processing were not detected of citrinin.【Conclusion】It was used for lovastatin when the seed liquid medium was sealed with gauze or cotton plug,and the solid medium with gauze.
【Objective】 To study the effect of ventilation on lovastatin during the fermentation process of monascus. 【Method】 By orthogonal test of seed fluid culture medium and solid medium,HPLC method was used to determine the content of lovastatin in fermentation products,and identified the optimal combination method. 【Result】 When the seed liquid medium was sealed with gauze or cotton plug,while the solid medium was sealed with gauze, the content of lovastatin was the highest. All processing were not detected of citrinin.【Conclusion】It was used for lovastatin when the seed liquid medium was sealed with gauze or cotton plug,and the solid medium with gauze.
引文
[1]王政军.中国古代酒曲制造发展简述[J].酿酒科技,2016(1):107-109.
[2]陈春艳.功能红曲与红曲色素的研究进展[J].湖南科技学院学报,2007,28(9):40-42.
[3]卓林霞.红曲的研究概况及其产品的前景展望[J].轻工科技,2012(2):8-9.
[4]纪远中.红曲与红曲霉的研究现状及进展[J].天津药学,2005,17(2):65-67.
[5]Endo Akira.Momacolin K a new hypocholesterolemic agent prodiced by a Monascusspecies[J].The Journal of Antibiotics,1979(32):852-854.
[6]王玲,吴军林,吴清平.红曲降血脂功能的研究剂应用概况[J].食品工业科技,2014,8(35):387-389.
[7]逯慎杰,刘秀河.功能性红曲中功能成分的研究进展[J].江苏调味副食品,2011,28(1):18-21.
[8]董永胜,刘同军,贾士儒.红曲霉固态发酵生产艺条件的研究[J].食品研究与开发,2007,28(6):27-30.
[9]王伟平,夏福宝.红曲霉发酵法生产Momacolin K研究进展[J].药物生物技术,2002,9(5):301-304.
[10]王启军,孙小燕,张水华,等.发酵瓶及相关工艺条件对红曲固态发酵产Monacolin K的影响[J].食品科技,2008,33(4):9-11.
[11]郭晓旭,袁朝琪,李国莹,等.高产Monacolin K纯种红曲培养条件的研究[J].工业微生物,2016,46(1):27-30.
[12]陆磊,刘秀河.功能性红曲米发酵工艺及控制[J].山东食品发酵,2013(4):9-12.
[13]齐文武,陈晓云,郑世茂,等.高产洛伐他汀的功能性红曲固态发酵营养液最佳p H值的研究[J].中国食物与营养,2017,23(4):34-37.
[14]GB/T 5009.222-2008.红曲类产品中桔青霉素的测定[S].
[15]陈勉华,吉达维,马人杰,等.不同发酵基质对红曲重要代谢产物的影响[J].中国酿造,2013,32(3):22-24.
[16]秦红霞,周立平,嘉晓勤.N十离子注入筛选高产色素的红曲菌株及其发酵条件的研究[J].中国酿造,2011,4(229):68-71.
[17]陆磊.产Monacolin K的功能性红曲固态发酵工艺优化研究[D].山东:齐鲁工业大学,2014.
[2]陈春艳.功能红曲与红曲色素的研究进展[J].湖南科技学院学报,2007,28(9):40-42.
[3]卓林霞.红曲的研究概况及其产品的前景展望[J].轻工科技,2012(2):8-9.
[4]纪远中.红曲与红曲霉的研究现状及进展[J].天津药学,2005,17(2):65-67.
[5]Endo Akira.Momacolin K a new hypocholesterolemic agent prodiced by a Monascusspecies[J].The Journal of Antibiotics,1979(32):852-854.
[6]王玲,吴军林,吴清平.红曲降血脂功能的研究剂应用概况[J].食品工业科技,2014,8(35):387-389.
[7]逯慎杰,刘秀河.功能性红曲中功能成分的研究进展[J].江苏调味副食品,2011,28(1):18-21.
[8]董永胜,刘同军,贾士儒.红曲霉固态发酵生产艺条件的研究[J].食品研究与开发,2007,28(6):27-30.
[9]王伟平,夏福宝.红曲霉发酵法生产Momacolin K研究进展[J].药物生物技术,2002,9(5):301-304.
[10]王启军,孙小燕,张水华,等.发酵瓶及相关工艺条件对红曲固态发酵产Monacolin K的影响[J].食品科技,2008,33(4):9-11.
[11]郭晓旭,袁朝琪,李国莹,等.高产Monacolin K纯种红曲培养条件的研究[J].工业微生物,2016,46(1):27-30.
[12]陆磊,刘秀河.功能性红曲米发酵工艺及控制[J].山东食品发酵,2013(4):9-12.
[13]齐文武,陈晓云,郑世茂,等.高产洛伐他汀的功能性红曲固态发酵营养液最佳p H值的研究[J].中国食物与营养,2017,23(4):34-37.
[14]GB/T 5009.222-2008.红曲类产品中桔青霉素的测定[S].
[15]陈勉华,吉达维,马人杰,等.不同发酵基质对红曲重要代谢产物的影响[J].中国酿造,2013,32(3):22-24.
[16]秦红霞,周立平,嘉晓勤.N十离子注入筛选高产色素的红曲菌株及其发酵条件的研究[J].中国酿造,2011,4(229):68-71.
[17]陆磊.产Monacolin K的功能性红曲固态发酵工艺优化研究[D].山东:齐鲁工业大学,2014.