藜麦红曲固态发酵及其抗氧化活性研究

目的本研究利用固态发酵的方法，来提高藜麦的功能性 ，并探究发酵产物的抗氧化活性。方法选取5株红曲菌进行藜麦固态发酵,筛选出最优菌株,以红曲色素为指标进行单因素实验,并进行响应面优化实验,对优化后的发酵产物提取色素后进行紫外可见全波长扫描及高效液相色谱分析；采用Folin-Ciocaltue法和苯酚硫酸法对多酚和多糖进行测定；并对发酵产物进行抗氧化活性研究。结果表明,5株红曲菌株中用C100发酵藜麦产色素能力最强。通过单因素和响应面优化,确定了发酵的最佳条件：装麦量25 g,接种量5 mL,发酵时间10 d。藜麦经红曲发酵后多酚多糖变化明显,多酚是发酵前的4.9倍,多糖是发酵前的1.4倍。抗氧化研究表明：藜麦红曲发酵产物有一定的超氧阴离子清除能力,较强的清除铁离子还原能力、ABTS以及羟基自由基能力。结论藜麦红曲发酵产品提高了功能性和可食用价值,具有广阔的市场前景。

Study on solid state fermentation and antioxidant activity of Chenopodium quinoa Monascus

In this study, solid state fermentation was used to improve the function of quinoa and investigate the antioxidant activity of fermentation products Methods Five strains of Monascus were selected for solid-state fermentation of quinoa, and the optimal strains were selected. Monascus pigment was used as the index for single factor experiments, and response surface optimization experiments were carried out. The optimized fermentation products were extracted pigment by UV-visible full-wavelength scanning and HPLC analysis. Folin-Ciocaltue method and phenol-sulfuric acid method were used to determine polyphenols and polysaccharides. The antioxidant activity of fermentation products was studied. The results showed that the permutability of quinoa fermentation with C100 was the strongest in 5 Monascus strains. Through single factor and response surface optimization, the optimal fermentation conditions were determined as follows: 25 grams of quinoa, inoculum size of 5 mL, fermentation time of 10 days. After fermentation of quinoa with Monascus, the changes of polyphenol polysaccharide were obvious, and the polyphenol and polysaccharide were 4.9 times and 1.4 times of that before fermentation. Antioxidant Studies showed that the fermentation products of quinoa Monascus had certain superoxide anion scavenging ability, strong iron ion scavenging ability, ABTS and hydroxyl radical scavenging ability. Conclusion Quinoa Monascus fermentation products can improve the function and edible value and have broad market prospects.