食品与机械2025，Vol.41Issue(2)：128-135,8.DOI:10.13652/j.spjx.1003.5788.2024.81169
红曲霉发酵对罗布麻多酚物质含量及种类的影响
Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L.
摘要
Abstract
[Objective]To explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L.leaves.[Methods]Apocynum venetum L.was fermented with Monascus,and the content of polyphenols was measured,followed by transcriptome analysis.[Results]Total polyphenols,soluble polyphenols,insoluble-bound polyphenols,as well as the content of chlorogenic acid,luteolin,vitexin,and quercetin were taken as evaluation indicators.The results indicated that fermentation on the 8th day significantly increased the release of polyphenols from Apocynum venetum L.leaves.Transcriptome analysis showed that the regulated expression of carbohydrate-active enzymes such as 1,3-β-GT and XTH23,was the main factor contributing to the release of polyphenols from Apocynum venetum L.by Monascus.[Conclusion]Monascus fermentation can significantly increase the content of polyphenols in Apocynum venetum L.,providing a theoretical foundation and technical support for the continued development of high-quality Apocynum venetum L.tea products.关键词
罗布麻/红曲霉/多酚/转录组学Key words
Apocynum venetum L./Monascus/polyphenols/transcriptomics引用本文复制引用
周心怡,李晓春,周映君,谢纯良,陈金军..红曲霉发酵对罗布麻多酚物质含量及种类的影响[J].食品与机械,2025,41(2):128-135,8.基金项目
国家现代农业产业技术体系建设专项(编号:CARS-16) （编号:CARS-16）
中国农业科学院麻类研究所科技创新工程重大任务专项(编号:CAAS-ASTIP-2023-IBFC) （编号:CAAS-ASTIP-2023-IBFC）
湖南省科技创新计划项目(编号:2022RC1151) （编号:2022RC1151）
长沙市杰出创新青年培养计划项目(编号:kq2305010) （编号:kq2305010）
