摘要
以丛毛红曲菌(Monascus pilosus)MS-1为发酵菌株,分析其在6种不同稻米基质发酵所得红曲米中红曲色素(Monascus pigments,MPs)、莫纳可林K(Monacolin K,MK)及风味物质差异。结果表明红曲米MR1中MK含量最高,约为340μg/kg;红曲米MR5中MPs含量最高,红曲红、橙、黄色素色价均高于40 U/g。所试6种红曲米样品中共检出14种风味物质,红曲米MR3中风味物质种类最多,共检出8种风味物质,主要风味物质为2-庚酮。相关性分析和主成分分析结果表明稻米垩白粒率与MPs、MK、2-庚酮及壬醛含量正相关但不显著。本研究结果表明以垩白粒率较高大米为红曲菌发酵基质,可为提高红曲菌次级代谢产物产量和促进低品质大米的高附加值利用提供新思路。
In the pressent study,six rice cultivars were used as the substrates to analyze the secondary metabolites diversity in Hongqu prepared by Monascus pilosus MS-1,including Monascus pigments(MPs),Monacolin K(MK)and flavor products.The results indicated that Hongqu MR1 produced the highest amount of MK which was about 340μg/kg.Hongqu MR5 produced the highest content of MPs,the color values of Monascus red,orange and yellow pigments were all over 40 U/g.Fourteen kinds of flavor compounds were detected in all Hongqu samples,8 flavors were detected in Hongqu MR3 with largest species,and 2-heptanone was the primary component.Correlation analysis and principal component analysis indicated that chalky rice rate of rice had a non-significant positive relationship to the contents of Monascus secondary metabolites.This study suggested that choosing the rice with higher chalky as Monascus fermentation substrate could provide a new way to increase the fermented metabolite contents and promote the high-value utilization of low-quality rice cultivars.
作者
刘姣
李妍依
王婧
丁华
张珣
周有祥
杨洁
Liu Jiao;Li Yanyi;Wang Jing;Ding Hua;Zhang Xun;Zhou Youxiang;Yang Jie(Institute of Quality Standard and Testing Technology for Agro-Products,Hubei Academy of Agricultural Sciences,Wuhan 430064;Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products,Wuhan 430064)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第10期54-60,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31701583)
湖北省农业科技创新中心重大科技研发项目(2020-620-000-002-01)
湖北省农业科学院青年基金项目(2021NKYJJ15)。
