摘要
为实现薏米全谷的高值化利用及新品开发,提高副产物的增值利用,实验以薏苡糠为研究对象,以红曲菌为试验菌株,于30℃发酵9 d,利用高效液相色谱法(HPLC)动态跟踪发酵过程中其亲脂性化合物量变情况,并分别对未发酵薏苡糠和发酵成熟薏苡糠进行理化指标及风味检测对比。结果表明:红曲发酵薏苡糠其亲脂性化合物主要为α-生育酚和γ-谷维素,且在发酵过程中,两者含量均明显增加,发酵成熟薏苡糠理化指标及风味物质均优于未发酵薏苡糠。
In order to obtain the high value use of coix seed whole-grain and development of its new products, improved the value-added exploitation of by-products, in this test coix seed bran was chosen as the research object, which was fermented for 9 days at 30 ℃ by using monascus as the test strain, during the fermentation the change contents of lipophilic compound were dynamic supervised by using high performance liquid chromatography（HPLC）. The physical and chemical indexes and flavor substances of test group and control group were detected, respectively. The results showed that the lipophilic compound in test group mainly included α-tocopherol and γ-oryzanol, which were significantly higher than those in control group. Besides, during the process of fermentation both the contents of α-tocopherol and γ-oryzanol increased markedly. Furthermore, the physical and chemical indexes and flavor substances of test group were also better than those of control group.
出处
《食品科技》
CAS
北大核心
2017年第3期174-179,共6页
Food Science and Technology
基金
贵州省科技厅重大专项(黔科合重大专项字(2014)6023)
贵州省科技厅联合基金项目(黔科合LH字[2014]7673)
关键词
薏苡糠
红曲菌
高效液相色谱法
亲脂性化合物
coix seed bran
monascus
high performance liquid chromatography（HPLC）
lipotropy compounds
