不同稻米基质对红曲重要代谢产物影响的研究食品工程专业论文.docxVIP

ABSTRACTRed ABSTRACT Red yeast rice，as traditional fermented products of homology of medicine and food，has been widely used in China for centuries．Red yeast rice is kind of fermented functional food，the acid form of lovastatin is effective cholesterol-lowering component of red yeast rice，which is capable of reducing cholesterol by inhibiting the activity of HMG-CoA reductase enzyme，a rate-limiting enzyme of endogenous cholesterol synthesis．In this paper,Monacolin K(acid form)detection and quantification methods were established，the effects of different culture medium the important metabolites in red yeast rice were studied，and the impact was preliminary explored．111e effects of fermentation conditions，drying and sterilization conditions Monacolin K(acid form)in red yeast rice were also examined．111e results provide reference for the high quality of lipid-lowering Monascus products． The Monascus TUST00 1 fermentation products contain acid form Monacolin K ware determined by UPLC-MS，and the HPLC detection and quantification methods were established．0．1％phosphoric acid was added to the mobile phase．which Can effectively detect the acid form Monacolin K．The lactone form be completely converted to the acid form by adding of 0．1 mol／L NaOH(prepared with 50％of acetonitrile)．and keeping at 50C for l hour and sonicating l hour． The contents of Monacolin K and GABA different culture medium in Monascus fermented products were significantly different．Using unpolished rice fermentation substrate，the content of acid form Monacolin K in KD-6 is highest，2．1 times of KD-4，content of lactone form Monacolin K in KD一2 is 1．6 times ofthat ofKD-4，GABA content in KD-l is 2．5 times ofthat ofKD·6；with polished rice fermentation substrate，acid form Monacolin K content in KD-5 is 2．9 times of that of KD4，the content of lactone form Monacolin K in KD．2 is 3．5 times of that Of KD．4．the content of GABA in KD．5 is 3．1 times of that of KD一4．Monascus TUST00 1 metabolites do not contain citrinin，th