紫色红曲霉对沙棘青稞复合酵素性能的影响研究

【目的】为了对比分析紫色红曲霉是否对沙棘青稞酵素具有促进作用。【方法】以对照组、沙棘组、沙青组、沙青红曲组4种发酵液为研究对象，对其pH、总糖、总酸、可溶性固形物、总酚、总黄酮、抗坏血酸和洛伐他汀、超氧化物歧化酶、脂肪酶和蛋白酶含量、1,1-二苯基-2-苦苯肼自由基清除能力、2,2ʹ-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、酵母菌活菌数和乳酸菌活菌数进行比较分析。【结果】沙青红曲组的总酚、总黄酮、抗坏血酸和洛伐他汀、超氧化物歧化酶、脂肪酶和蛋白酶含量、1,1-二苯基-2-苦苯肼自由基清除率、2,2ʹ-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率、酵母菌活菌数和乳酸菌活菌数均显著高于沙棘组和沙青组(P<0.05)。【结论】该研究证明了紫色红曲霉的添加可提高酵素的性能，对酵素行业的多元化发展有潜在的促进作用。

Effect of Monascus purpureus on the characteristics of sea buckthorn-highland barley complex Jiaosu

Objective] To analyze whether Monascus purpureus can improve the characteristics of sea buckthorn-highland barley complex Jiaosu. Methods] The pH, total sugar, total acids, soluble solids, total phenols, total flavonoids, ascorbic acid and monacolin K, superoxide dismutase, lipase, protease, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, 2,2ʹ-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) free radical scavenging rate, number of active yeast, and number of active lactobacilli were compared between control group, sea buckthorn group, sea buckthorn-highland barley Jiaosu group, and sea buckthorn-highland barley Jiaosu+M. purpureus group. Results] The sea buckthorn-highland barley Jiaosu+M. purpureus group had higher total phenols, total flavonoids, ascorbic acid and monacolin K, superoxide dismutase, lipase, protease, DPPH free radical scavenging rate, ABTS free radical scavenging rate, number of active yeast, and number of active lactobacilli than the sea buckthorn group and the sea buckthorn-highland barley Jiaosu group (P<0.05). Conclusion] The addition of M. purpureus can improve the characteristics of Jiaosu and plays a potential role in promoting the diversified development of the Jiaosu industry.