摘要
【目的】以籼米为原料,优化富含辅酶Q10红曲的固态发酵工艺。【方法】采用Box-Benhnken试验设计和响应面分析法,以影响红曲色价和辅酶Q10含量的4个关键固态发酵条件(初始pH、接种量、籼米初始含水率、亚油酸添加量)为自变量,以红曲色价和辅酶Q10含量为响应值对上述4个关键发酵条件参数进行优化,并在此基础上探讨红曲分段控温发酵策略。【结果】初始pH、接种量、亚油酸添加量对红曲色价和辅酶Q10影响显著(P<0.05),而籼米初始含水率对红曲色价和辅酶Q10影响不显著(P>0.05),优化确定的红曲最佳发酵条件为:初始pH6.0,红曲霉接种量12%,籼米初始含水率50%,亚油酸添加量64mg/kg。辅酶Q10红曲固态发酵的温度控制策略为:30℃6d→34℃5d→28℃4d。【结论】在最佳发酵工艺条件下,所制红曲的色价、辅酶Q10含量分别为4 521.69U/g和387.23mg/kg,较优化前分别提高38.10%和80.01%。
【Objective】This study optimized production conditions for red yeast rice with CoQ10 in solid-state fermentation using milled as raw material.【Method】Response surface methodology（RSM）and Box-Benhnken design were employed using color value and CoQ10 content of red yeast rice as response values and initial pH,inoculum,initial water and linoleic acid concentration as independent variables.The optimal parameters and their interactions were obtained.The section based temperature control strategy was also studied.【Result】Effects of initial pH,inoculum and linoleic acid concentration on color value and CoQ10 content were significantly（P〈0.05）,while initial water had no significant（P〉0.05）influence on color value and CoQ10 content.The optimal process conditions were：initial pH 6.0,inoculum 12%,initial water content 50% and linoleic acid amount 64mg/kg.The temperature control strategy was optimized as30 ℃ 6d→34℃5d→28℃4d.【Conclusion】Using the determined optimal conditions,the color value and CoQ10 content in red yeast rice were 4 521.69U/g and 387.23mg/kg,increased by 38.10%and 80.01%,respectively.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2016年第10期150-156,164,共8页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家自然科学基金项目(31401616)
高等学校博士学科点专项科研基金项目(20133515120016)
福建省教育厅重点项目(JA13095)
福建农林大学"校杰出青年科研人才"专项基金项目(xjq201418)
福建农林大学科技创新团队支持计划项目(cxtd12009)
中国博士后科学基金(2015T80671)
关键词
红曲
辅酶Q10
固态发酵
发酵条件
温度控制
响应面分析
red yeast rice
CoQ10
solid-state fermentation
fermentation condition
temperature control
response surface methodology
