食品与机械2025，Vol.41Issue(3)：17-25,9.DOI:10.13652/j.spjx.1003.5788.2024.80774
酶处理协同红曲菌固态发酵茯苓对其化学成分的影响
Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos
摘要
Abstract
[Objective]To improve the utilization of Poria cocos resources.[Methods]This paper employs cellulase and xylanase in combination with Monascus for the solid-state fermentation of Poria cocos,and measures the changes in the content of alkali-soluble polysaccharides,water-soluble polysaccharides,β-glucans,reducing sugars,total triterpenes,pachymic acid,and Monacolin K in fermentation products.[Results]Compared with the other five strains of Monascus,Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos,among which the content of water-soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy,which is 1.58 times higher than that of raw Poria cocos.Compared with the control group,the content of water-soluble polysaccharides in Poria cocos fermented by cellulase and xylanase with Monascus purpureus 250 Gy increases by 1.15 and 1.12 times respectively,the content of β-glucans by 0.81 and 0.70 times respectively,and the content of total triterpenes by 0.95 and 0.82 times respectively.[Conclusion]The combined treatment of the two enzymes with solid-state fermentation by Monascus purpureus 250 Gy has significant influences on the chemical composition of Poria cocos,serving as an effective method for enhancing the content of active substances in Poria cocos.关键词
茯苓/红曲菌/酶处理/水溶性多糖/β-葡聚糖/总三萜/莫纳卡林KKey words
Poria cocos/Monascus/enzyme treatment/water-soluble polysaccharide/β-glucan/total triterpene/Monacolin K引用本文复制引用
彭灿灿,刘涛,邓俊劼,周波..酶处理协同红曲菌固态发酵茯苓对其化学成分的影响[J].食品与机械,2025,41(3):17-25,9.基金项目
湖南省重点研发计划项目(编号:2023NK2034) （编号:2023NK2034）
