不同大米发酵生产红曲对莫纳可林K含量的影响.pdfVIP

维普资讯 第23卷 第 1期 华 中 农 业 大 学 学 报 Vo1．23 N0．1 2004年 2月 JoL~rnalofHuazhongAgricuhuralUniversity Feb．200,I，30～32 ReIati0nbetweentheContentofM onacolinK intheFermented RicebyM onascusspp．andtheSubstrateRice 1．iuAiying SunWei TanAijuan 1．iangZhongqi ZouXiao (J tit“toJFungusResources，GuizhouUniversity，Guiyang550025，China) AbstraI( Thesolid-femlentation }】yM c“spp．withdifferentsubstratericewasinvestigated．Theresults sh0wedthatthecontentofMonaoclinK washigherwhenthesubstratericewasqualifiedwithabundantproteins andca hydrate，low C／N，theoptimumwhitingandmoisture，especially，thetwoXian-paddy，“KY”and “HH” riceareob 0usIyc0nsstentwi ththesecharacters．Duringtheprocessoffermentation，thecontentofMonacolinK couldbemuhiplide as14．54mg／gbyshakingthebottle，becauseoftheincreasingofaeration． Keywords Monascuspurpureus；Monascusruler；rice；MonaoclinK Ct．CN T0 920．1 RedYeastRiceisaproprietaryscientifically plementhasalsobeenused intheAmerican and standardized all—naturalform ofMonascus yeast significantlyreducestotalcholesterol，I．DIcholes— feITnented on rice，a traditionalChinese healthy terol，andtotaltriacylglycerolconcentrationscom— food．Thehealthyenhancingqualitiesofthisyeast paredwith placebo and providesa new,novel， havebeenknownandusedinChinaforovertwo food-basedapproachtoloweringcholesterolinthe thousand years，firstly documented in the Tang generalpopulation 】． Dynastyin800AD．Ithasbeenusedtomakerice 1)ueto abundantricesubstrateforMonascus wine，asfoodpreservativeformaintainingtheocl— sPP．inChina，westudiedtherelationbetweenthe or． containofMonacolinK andraw material(rice)in TheancientChinese