【摘要】 针对功能性红曲生产过程中的烘干及辐照两道工序对功能性红曲中Monacolin K含量的影响因素进行了研究。发现烘干温度越高,酸式结构的Monacolin K越多地脱水转化成内酯式结构的Monacolin K,在100℃下烘干15 h,总Monacolin K含量从7 748.01 mg/kg下降到5 663.92mg/kg,下降幅度26.9%左右。烘干时间对Monacolin K的降低及酸式Monacolin K的比例也有明显的影响。功能性红曲产品经钴-60辐照后总Monacolin K含量下降10%以上,酸式结构和内酯式结构的Monacolin K的含量均下降,酸式结构下降的幅度比内酯式结构下降的幅度更大。更多还原

【Abstract】 The factors of influencing the Monacolin K contents in functional Monascus red rice(red kojic rice) by drying and sterilization via 60Co radiation were investigated.When the drying temperature is higher,the acid form Monacolin K is easy to be converted to the lactone form Monacolin K,and total Monacolin K content is reduced by 26.9%(from 7 748.01 mg/kg to 5 663.92 mg/kg) when the drying temperature is kept at 100 ℃ for 15 h.Drying time also affecting the total Monacolin K and the ratio of the acid form.When the functional Monascus red rice is sterilized by 60Co radiation,the total Monacolin K is also reduced by up to 10%.Acid form and lactone form Monacolin K decrease and the former reduced much more than the latter.更多还原