Studies on Production Conditions of Monacolin K and Pigment from Red Fermented Rice 戴坤良、柯文慶 ; 謝昌衛
E-mail: [email protected]
ABSTRACT
The monascus spp. could product the intracellular secondary metabolites (ex:red pigment and monacolin K)which advances high commercial value of the monacus fermentation. In the first stage, the objectives of this research were to study different codictions addition water, 4% fructose,0.5% ethanol and 1% peptone during the solid culture. In the second stage, using RSM for discussion optimum additive and concentration during koji making procedure.The derived results were discussed as follows: 1. In the procedure, the different additional results showed that the titratable acidity in the highest approximately 0.09% with adding 4%
fructose and the darkness to compare enhance or improved, as for protease activity (0.18 Unit/g), amylase activity (117 glucose μmole/ml), reducing sugar(13.8 mg/ml) and red pigment yield is also to the highest, but the highest approximately 95 mg/kg of monacolin K yield as the with 0.5% ethanol cultures. 2. According to superimposed plots finds optimum produced high amylase activity with approximately is 144.89 μmole/ml during fructose, 0.3% ethanol and 1.2% peptone. The highest of protease activity was approximately 0.28 Unit/g in 2.5% fructose, 0.7% ethanol and 0.9% peptone. The highest red pigment yield (45 mg/ml) which including 4.6% fructose, 0.4% ethanol and 1.4% peptone. The sections of monacolin K, which optimum concentration added 4.0%
fructose, 0.7% ethanol and 0.9% peptone and then the ultimate yield could achieve 102 mg/kg. In conclusion, chosen different goal product division into culture, as a result close to the different production of optimum addition before, therefore demonstrated that could use different additional condition for advance there general and value.
Keywords : Monascus spp., monacolin K, red pigment, response surface methodology(RSM) Table of Contents
目錄 封面內頁 簽名頁 授權書... iii 中文摘要... iv 英文摘要... vi 誌謝... viii 目錄... ix 圖目錄... xiii 表目
錄... xviii 1.緒言... 1 2.文獻回顧... 5 2.1紅麴的起源與使用歷 史... 5 2.2紅麴菌形態分類... 5 2.3紅麴之代謝產物... 7 2.3.1紅麴色
素... 7 2.3.2色素的穩定性... 14 2.3.2.1碳、氮源的影響... 15 2.3.2.2酸鹼值的影 響... 15 2.3.2.3培養基組成份的影響... 16 2.3.2.4溫度的影響... 16 2.3.3膽固醇合成抑制 劑（monacolin K）... 17 2.3.3.1Monacolin K之發現... 20 2.3.3.2Monacolin K之作用機... 21
2.3.3.3Monacolin K之合成機... 22 2.3.3.4培養條件對monacolin K生成之影響... 27 2.3.4紅麴二次代謝 物... 29 2.3.4.1降血壓物質... 29 2.3.4.2降血糖... 29 2.3.4.3抗氧化能 力... 30 2.3.4.4抑菌功效... 30 2.3.4.5抗疲勞功效... 30 2.3.4.6防癌功
效... 31 2.3.4.7不飽和脂肪酸... 31 2.4反應曲面法之簡介... 32 2.4.1反應曲面法之原 理... 32 2.4.2二水準因子設計... 37 2.4.3反應曲面模式適切性之統計檢驗... 39 3.材料與方 法... 41 3.1實驗材料... 41 3.2儀器設備... 41 3.3試驗藥
品... 43 3.4實驗設計與方法... 43 3.4.1實驗流程... 43 3.4.1.1紅麴製麴試驗流 程圖... 43 3.4.1.2紅麴製麴中最適添加條件之試驗流程圖.... 43 3.4.2實驗設計... 43 3.5分析方 法... 47 3.5.1紅麴粗酵素液萃取... 47 3.5.2紅麴色素萃取... 47 3.5.3酸鹼值測 定... 48 3.5.4水分測定... 48 3.5.5酸度測定... 48 3.5.6色澤測
定... 49 3.5.7還原醣含量測定... 49 3.5.8澱粉?活性測定... 50 3.5.9蛋白?活性測 定... 50 3.5.10色素產量測定... 51 3.5.11monacolin K之分析方法... 51 3.5.11.1固態培 養monacilin K 之萃取... 51 3.5.11.2monacilin K濃度之測定... 52 4.結果與討論... 58 4.1紅麴成品 相關成份分析... 58 4.1.1發酵期間中水分含量及溫度之變化... 58 4.1.2發酵期間中pH值及可滴定酸度之變 化... 61 4.1.3發酵期間中紅麴萃取液之L、a值與色差之變化 64 4.1.4發酵期間中澱粉?活性與還原醣產量之變化... 68 4.1.5 發酵期間中蛋白?活性之變化... 71 4.1.6發酵期間中色素產量之變化... 73 4.1.7發酵期間中monacolin K之變 化... 75 4.2反應曲面模式分析... 77 4.2.1添加物條件對紅麴米中澱粉?活性之影響... 77 4.2.2添加物條件對 紅麴米中還原醣含量之影響.... 82 4.2.3添加物條件對紅麴米中酸度之影響... 85 4.2.4添加物條件對紅麴米中蛋白?活性之 影響... 88 4.2.5添加物條件對紅麴米萃取液中L值之影響... 91 4.2.6添加物條件對紅麴米萃取液中a值之影響... 96 4.2.7添
加物條件對紅麴米萃取液中色差之影響.... 102 4.2.8添加物條件對紅麴色素產量之影響... 112 4.2.9添加物條件對紅麴米 中monacolin K之影響... 123 5.結論... 134 參考文獻... 135
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