【摘要】 为分析红曲米和红曲粉对玫瑰醋发酵品质的影响，评价红曲发酵对浙江玫瑰醋风味特征和功能活性的影响。在玫瑰醋发酵初期阶段，分别加入1%红曲米和1%红曲粉，检测红曲玫瑰醋液态发酵过程中理化指标和微生物指标的变化，比较醋样的风味特性、抗氧化能力、抑菌和体外降血糖活性差异，并利用冗余分析（RDA）测定红曲玫瑰醋的特征风味物质及与功能特性的相关性。结果表明，与传统发酵（对照组）相比，发酵前期红曲米组和红曲粉组的还原糖含量分别为6.68,8.93 g/100 mL，均高于对照组（6.48g/100 mL），发酵中后期总酸含量分别为7.06,6.99 g/100 mL，显著高于对照组（6.28 g/100 m L），发酵终样品的酸度分别增加12.42%和11.31%(P<0.05)。两种红曲添加能显著促进发酵过程中酵母菌、霉菌和醋酸菌的生长。在红曲粉组、红曲米组、对照组的终醋样中均检测到乙酸、乳酸、琥珀酸、丙酮酸、焦谷氨酸、酒石酸、苹果酸共7种呈味有机酸，其有机酸总量分别为60.74,61.42,53.76 mg/mL，添加红曲组的总有机酸、乙酸和琥珀酸质量浓度更高（P<0.05）。从红曲玫瑰醋中共鉴定出35种挥发性风味物质，其中2-壬醇和棕榈酸为重要的功能性风味成分。与对照组相比，两种红曲玫瑰醋均具有更高的DPPH、ABTS和羟基自由基清除率，且对肠炎沙门氏菌、金黄色葡萄球菌和大肠杆菌O157的抑菌圈更大。3组醋样对α-葡萄糖苷酶活性的抑制作用都显著高于二甲双胍（P<0.05）。经冗余分析，发现琥珀酸、异戊酸、棕榈酸、乙酸异戊酯、2-壬醇是红曲玫瑰醋的特征风味，且与功能活性相关。可见，两种红曲的生物强化可促进关键发酵微生物生长，提高发酵效率，且有效提升玫瑰醋的抗氧化能力和抑菌活性，为从生物强化角度提升传统玫瑰醋风味品质和功能特性提供理论参考。更多还原

【Abstract】 To explore the effects of Monascus rice and Monascus red on the fermentation quality of rosy vinegar, and to evaluate the impact of Monascus fermentation on the flavor characteristics and function of Zhejiang rosy vinegar. At the initial stage of rosy vinegar fermentation, 1% Monascus rice and 1% Monascus red as functional components were supplemented, respectively. The changes in physicochemical indicators and microbial growth during the liquid-state fermentation of Monascus rosy vinegar were monitored. The differences in flavor characteristics, antioxidant capacity, antibacterial activity, and in vitro hypoglycemic activity among the vinegar samples were compared. Redundancy analysis(RDA) was used to identify the characteristic flavor substances of Monascus rosy vinegar and their correlation with functional properties. Compared with the traditional fermentation(control group), the reducing sugar contents in Monascus rice and Monascus red group at the early fermentation stage were 6.68 g/100 mL and 8.93 g/100 mL, respectively, both higher than that of the control group(6.48 g/100 mL). In the middle and late fermentation stages, the total acid contents were 7.06,6.99 g/100 m L, respectively, significantly higher than that of the control group(6.28 g/100 mL). The acidity of the final fermented samples increased by 12.42% and 11.31%, respectively(P<0.05). The addition of both types of Monascus significantly promoted the growth of yeasts, molds, and acetic acid bacteria during fermentation. In the final vinegar samples of Monascus red, Monascus rice and the control group, seven flavor-presenting organic acids, namely acetic acid,lactic acid, succinic acid, pyruvic acid, pyroglutamic acid, tartaric acid, and malic acid, were detected. The total organic acid contents were 60.74, 61.42, and 53.76 mg/mL, respectively. The total organic acid content, as well as the concentrations of acetic acid and succinic acid, were higher in the groups with added Monascus samples(P<0.05). A total of 35 volatile flavor compounds were identified in the Monascus rice-fermented rosy vinegar, among which 2-nonanol and palmitic acid were identified as important functional flavor components. Compared with the control, both Monascus vinegar samples exhibited higher DPPH, ABTS, and hydroxyl free radical scavenging rates, as well as larger inhibition zones against Salmonella enterica, Staphylococcus aureus, and Escherichia coli O157. The inhibitory effect onα-glucosidase activity was significantly higher in all three sample groups compared to metformin(P<0.05). Redundancy analysis(RDA) revealed that succinic acid, isovaleric acid, palmitic acid, isoamyl acetate, and 2-nonanol were the characteristic flavors of Monascus red-rosy vinegar and were correlated with its functional activities. Thus, biofortification with these two types of Monascus can promote the growth of key fermentation microorganisms, improve fermenting efficiency, and effectively enhance the antioxidant and antibacterial activity of rosy vinegar. This provides a theoretical reference for improving the flavor quality and functional properties of traditional rosy vinegar from the perspective of bioaugmentation.更多还原