摘要
以小米为原料,研究制备小米红曲工艺及其抗肿瘤活性。采用响应面法对固态发酵小米红曲制备的工艺进行优化,并对制备的小米红曲进行了体内外抗肿瘤活性分析。结果表明,小米红曲制备的最佳条件为:初始水分含量为42%、发酵温度为28℃、发酵时间为14 d。小米红曲350 mg/kg/d对小鼠肝癌H22实体瘤体内有明显的抑制作用,其抑瘤率在30%以上;小米红曲对H460、A549癌细胞体外亦有明显的增殖抑制作用抑瘤;给药方式以局部注射最好。表明小米红曲在体内外均具有一定的抗肿瘤活性。
Optimization of millet red rice production was studied by response surface methodology and their antitumor activity was also determined. The results showed that the optimum production conditions were initial moisture content 42%,fermentation temperature 28 ℃ and time 14 days. The inhibition ratio could reach over 30% when mice was treated by pressure millet red rice at 350 mg / kg / d and millet red rice could significantly inhibit cell growth of H460 and A549 cancer cell as to H22. The result showed that the local injection was the best feeding pattern. The three experiments all indicated that millet red rice had antitumor activity in vivo and in vitro.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第3期19-22,34,共5页
Journal of the Chinese Cereals and Oils Association
基金
张家口市科技攻关计划(1012005C-10)
