CN107048166A - A kind of method of natural gamma Gamma-propalanine content in increase highland barley monascus - Google Patents
A kind of method of natural gamma Gamma-propalanine content in increase highland barley monascus Download PDFInfo
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- CN107048166A CN107048166A CN201710398886.3A CN201710398886A CN107048166A CN 107048166 A CN107048166 A CN 107048166A CN 201710398886 A CN201710398886 A CN 201710398886A CN 107048166 A CN107048166 A CN 107048166A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 80
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 29
- 240000005979 Hordeum vulgare Species 0.000 title description 61
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 39
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/005—Amino acids other than alpha- or beta amino acids, e.g. gamma amino acids
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/02—Oxygen as only ring hetero atoms
- C12P17/06—Oxygen as only ring hetero atoms containing a six-membered hetero ring, e.g. fluorescein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
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- Biotechnology (AREA)
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- General Engineering & Computer Science (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Increase the method for natural gamma Gamma-propalanine content in highland barley monascus the invention discloses a kind of, for gamma aminobutyric acid content in highland barley monascus manufacturing process is relatively low, nutritive value is not high, gamma aminobutyric acid complex process is produced during existing Fermentation Condition of Monascus spp highland barley, is unfavorable for the shortcoming of large-scale promotion, the present invention in highland barley by adding other agricultural byproducts, solid fermentation culture medium is made jointly with highland barley, it is inoculated with monascus and carries out solid fermentation, on the basis of natural Lovastatin class material in keeping highland barley monascus, the content of natural gamma aminobutyric acid is added.Zymotechnique of the present invention is simple and easy to apply, main materials and auxiliary materials of fermenting are agricultural byproducts raw material, both natural Lovastatin had been kept in fermentation substrate, increase gamma aminobutyric acid content in highland barley monascus again, its product can be widely applied in the functional food production using highland barley as matrix, with wide popularizing application prospect.
Description
Technical field
It the present invention relates to the use of biotechnology and carry out field of deep processing of farm products, more particularly to one kind passes through solid fermentation
During addition auxiliary material increase the Food technology method of natural alpha-aminobutyric acid content in highland barley monascus.
Background technology
γ-aminobutyric acid (γ-aminobutyric acid, abbreviation GABA) is a kind of non-protein amino acid, in people and the food in one's mouth
In the central nervous system of newborn animal, GABA is a kind of important inhibitory neurotransmitter, and it has anticonvulsion, anti-epileptic, drop
The effects such as blood pressure, tranquilizing and allaying excitement, improvement brain function, (the progress of Lin Qinlu, Wang Jing, Chen Haijun γ-aminobutyric acids was modern
Food science and technology, 2008,05:496-500).Ministry of Health of China approval GABA in 2009 is new resource food.γ-aminobutyric acid master
To be obtained by three kinds of methods, i.e. chemical synthesis, plants enriched method and microbe fermentation method.Microbial fermentation synthesizes GABA
Safety, cost are low, and environment will not be caused harm again, therefore with vast potential for future development.At present, GABA has been used for soft
In the food such as beverage, flavouring, dairy products (Wang Hui, Xiang Lili, Zhang Fenghua, the feature of γ-aminobutyric acid (GABA) and food
Application in product, food industry [J], 2013,34 (6)：186-189).In the γ-aminobutyric acid of unicellular lower eukaryote and higher organism
Biosynthetic process in, key enzyme glutamate decarboxylase (glutamate decarboxylase, abbreviation GAD) can be catalyzed paddy
Propylhomoserin sloughs α-carboxyl and produces GABA.All sent out in the various bacterias such as lactic acid bacteria, Escherichia coli, Aspergillus and fungi at present
The existing glutamate decarboxylase for being catalyzed glutamic acid decarboxylase production GABA exist (model is outstanding, Sun Junshe, Zhang Xiaojie, etc., high yield γ-
The screening and identification of aminobutyric acid lactic acid bacteria, China brewages, and 2011,4：39-41).Select microorganism wherein beneficial to human body
Fermented, product of the production rich in GABA, not only safety and environmentally friendly, and cost is low, in terms of the GABA exploitation before
Scape is wide.
Monascus (Monascus purpureus) is widely used food fermentation microorganism, and China is just sharp early in the Ming Dynasty
Train red yeast rice processed with it, and use it for making wine, vinegar processed, the colouring agent for cooking fermented bean curd, food dye and flavor enhancement or medicinal etc.
(function and progress of Guo Baoyu, Hao Lin monascus products, brewing science and technology, 2010, (6)：89-91).In recent years, with
Intensification of the people to synthesis food additives and chemicals to the understanding of human body toxic side effect；Countries in the world have started edible green
The upsurge of color food and natural drug, red yeast rice equally also result in consumer and researcher as the natural product of dietotherapeutic
Very big concern, wherein red yeast rice GABA, Lovastatin (Lovastatin), natural pigment are the secondary metabolites of monascus,
It is also current people focus of attention Shi YC, Pan TM, Beneficial effects of in food development and research
Monascus purpureus NTU 568-fermented products:a review.Applied Microbiology
and Biotechnology,2011,90(4):1207-1217).Highland barley (Hordeum vulgare L.var.nudum
Hook.f.) belong to grass family Hordeum, the mutation of Cultivate berley is belonged on plant, is mainly planted in Qinghai-xizang Plateau Region, and
And be the crop that can be uniquely planted in more than 4200 meters of height above sea level.Contain abundant protein, beta glucan, vitamin E in highland barley
Deng nutrition and active component.Especially, containing 8 kinds of essential amino acids in highland barley, and lysine content is up to 0.36%, and relies
Propylhomoserin exactly other cereal are lacked.With breeding and the progress of production technology, highland barley yield is greatly increased, for highland barley
The research of deep processing is gradually carried out in a deep going way, and one is all achieved in the research and development of the new food such as barley wine, highland barley bread, Highland barley beverage
Fixed progress (dive by Gao Wanglei, Gong Lingxiao, Zhang Ying, exploitation of the highland barley as China's Plateau Characteristic cereal resource in functional food field
Power, grain and grease [J], 2015,28 (2)：1-4).In the research and development of previous Fermentation Condition of Monascus spp highland barley, largely grind
The person of studying carefully is concentrated on active component Monacolin K and monascorubin, or even therefrom separates new compound, and
Then few people pay close attention to for accumulation of the GABA in red starter fermented highland barley fermentation process.
In the prior art, patent CN201210417066.1 discloses a kind of production of high tocol content highland barley monascus
Technique, it is main to utilize the Fermentation Condition of Monascus spp highland barley of CGMCC numberings 3.2666.Patent CN201210380011.8 discloses a kind of high color
Valency highland barley monascus and preparation method thereof.The emphasis of above-mentioned two patent is tocol and pigment respectively, be not intended to γ in red yeast rice-
Gamma-propalanine content.Patent CN201210379855.0 discloses a kind of high-content gamma-aminobutyric acid highland barley monascus and its preparation
Method, this method has been related to highland barley germination operating process in process of production, and with the addition of external source paddy during the fermentation
The propylhomoserin sodium substrate of γ-aminobutyric acid enzymatic reaction (glutamic acid decarboxylase enzymatic produce), its operating process is complicated, the γ of gained-
Whether aminobutyric acid is natural prodcuts purely by highland barley monascus output, and the specific side for determining GABA is not provided in embodiment
Method, thus result leaves a question open.The raising gamma-amino that patent CN201110069270.4 and patent CN201610383978.X is announced
The mode of butyric acid yield is realized by the germination of hullessbarley seed, is essentially different with the present invention.
Compared with prior art, the present invention has following clear advantage：
(1) in Fermentation Condition of Monascus spp highland barley, Lovastatin class material and γ-aminobutyric acid coexist in fermentation substrate.
(2) pre-treatment of highland barley raw material is simple, and without germination process, therefore zymotechnique is simple, and cost is low.
(3) the addition auxiliary material that fermentation is used is common agricultural byproducts, and wide material sources are safe and reliable.
(4) fermentation process does not have food security hidden danger without using any other chemical substance.
The content of the invention
The purpose of the present invention is that there is provided natural gamma-ammonia in one kind increase highland barley monascus for above-mentioned the deficiencies in the prior art
The method of base butyric acid content, solid fermentation culture mediums are made by adding other agricultural byproducts auxiliary materials in highland barley, highland barley with it is auxiliary
Nutritional ingredient in material can provide Fermentation Condition of Monascus spp needed nutrient matter, and (CGMCC is numbered inoculation monascus：3.0972) after
Fermented 7-10 days under the conditions of 25-35 DEG C, obtain Lovastatin and natural γ-aminobutyric acid in fermentation substrate and coexist, through drying, powder
It is broken, sterilize, be packaged to be the highland barley monascus nutraceutical additive rich in Lovastatin and γ-aminobutyric acid.The highland barley monascus
Mould solid fermentation, supplementary material composition is simple, wide material sources, fermentation condition are less demanding, with great actual promotional value
It is a kind of effective ways of the raising highland barley products added value of great potential with application value.
To realize the purpose of the present invention, the invention provides natural alpha-aminobutyric acid content in one kind increase highland barley monascus
Method, in highland barley add black bean powder, corn flour, three kinds of auxiliary materials of ground rice, the bottom for solid fermentation is made jointly with highland barley
Thing, inoculation monascus (Monascus purpureus, CGMCC numberings：3.0972) in the matrix, obtained after fermentation, both protecting
Hold on the basis of Lovastatin class material, the content of natural γ-aminobutyric acid is added again.
Preferably, including following steps：
(1) actication of culture and rejuvenation
Strain activation and culture base is prepared, high-temperature sterilization is cooled to after room temperature and poured into culture dish, is aseptically inoculated with
Monascus (Monascus purpureus, CGMCC numberings：3.0972), culture；
(2) prepared by liquid spawn
Liquid seed culture medium is prepared, high-temperature sterilization is cooled to the monascus mycelia of activation after room temperature in aseptic condition
Lower access；
(3) highland barley is screened
Filter out hullessbarley seed that is full, being gone mouldy without insect pest, nothing；
(4) add auxiliary material and prepare fermentation medium
Appropriate highland barley is taken to be cleaned 3-5 times with running water, it is degree that boiling water water, which boils nothing " the white heart " after 1-2h is pinched out to hullessbarley seed,；
Filtering, which is drained, adds appropriate corn flour, black bean powder, ground rice after excessive moisture, then is separately added into glucose, MgSO4·7H2O、
CaCO3, it is well mixed, autoclaving naturally cools to room temperature；
(5) fermenting and producing
The above-mentioned monascus seed liquor made is accessed into solid fermentation culture medium, fermenting and producing is carried out；
(6) dry
Highland barley fermentation substrate is placed in 55-60 DEG C of baking oven and dried；
(7) crush, sterilize and packaging
Highland barley after drying is crushed with pulverizer, crosses 30-50 eye mesh screens.Packed after sterilizing, produce commercially produced product.
It should be noted that the actication of culture refers to monascus being seeded to actication of culture from parent species inclined-plane with rejuvenation
In culture medium and cultivate.
The liquid spawn prepares to refer to the monascus mycelia of activation being seeded in the fluid nutrient medium of preparation and cultivated, complete
Into the preparation process of liquid spawn.
The highland barley screening refers to select full, no insect pest, without the hullessbarley seed gone mouldy.
The addition auxiliary material simultaneously prepares fermentation medium and refers to add corn flour (8%-12% (w/ according to certain ratio
W)), black bean powder (13%-17% (w/w)), ground rice (13%-17% (w/w)), solid fermentation culture medium is made with highland barley jointly.
The inoculation refers to aseptically to be inoculated into the red yeast rice liquid spawn prepared above-mentioned solid with fermenting and producing
In body fermentation medium, the inoculum concentration of liquid spawn is 5-10% (v/w).Fermentation temperature is 25-35 DEG C, and fermentation time is 7-10
My god.
The drying, which refers to highland barley fermentation substrate being placed in 55-60 DEG C of baking oven, dries.
The crushing, sterilizing and packaging refer to crush the highland barley after drying with pulverizer, cross 30-50 mesh sieves.After sterilizing
Packaging, obtains commercially produced product.
Preferably, in step (1), strain activation and culture base sterilising temp is 121 DEG C, and sterilization time is 20min, inoculation
It is incubated 4-5 days at 25 DEG C -30 DEG C after monascus.
Preferably, in step (2), liquid spawn culture medium sterilising temp is 121 DEG C, and sterilization time is 20min, inoculation
Culture is about 5 days in 28 DEG C, 220r/min shaking table afterwards.
Preferably, in step (4), corn flour addition is 8%-12% (w/w), and black bean powder addition is 13%-
17% (w/w), ground rice addition is 13%-17% (w/w), and the quality of other materials added is respectively：Per 100g highland barleys
Middle addition glucose 2.4g, KH2PO4 0.375g、MgSO4·7H2O 0.25g、CaCO31g, medium sterilization temperature is 121
DEG C, sterilization time is 60min.
Preferably, in step (5), the inoculum concentration of liquid spawn is 5-10% (v/w), and needs sterile working, is fermented
Temperature is 25-35 DEG C, and fermentation time is 7-10 days.
Compared with prior art, beneficial effects of the present invention are,
1. adding corn flour, solid fermentation is made using any auxiliary material and highland barley in black bean powder, three kinds of auxiliary materials of ground rice
There are two kinds of activity of Lovastatin and γ-aminobutyric acid simultaneously in solid fermentation after culture medium, inoculation monascus, its fermentation substrate
Composition.
2. the best of breed of three kinds of auxiliary materials is filtered out, the culture of solid fermentation is made with highland barley using three kinds of auxiliary materials simultaneously
Solid fermentation after base, inoculation monascus, on the premise of Lovastatin content in keeping culture matrix is constant, fermentation process production
γ-aminobutyric acid efficiency high, yield are big.And the monascus metabolism completely during red koji fermentation of gained γ-aminobutyric acid is produced
It is raw, natural and safety.
3. three kinds of auxiliary materials are raw-food material in daily life, cheap and easy to get, being produced into for highland barley solid fermentation is reduced
This, while ensureing the security eaten in life again, can use directly as food additives.
4. technological process is simple, easy to operate, fermentation condition requires not harsh, it is easy to which large-scale promotion is used., it is easy in production
Promotion and application in industry.
Brief description of the drawings
Fig. 1 show a kind of technological process for the method for adding the auxiliary material raising natural γ-aminobutyric acid yield of highland barley monascus
Figure；
Fig. 2 show influence figure of the addition different auxiliary material to alpha-aminobutyric acid content in Fermentation Condition of Monascus spp highland barley matrix；Its
In, serial 1- corn flour；Serial 2- black bean powders；Serial 3- ground rice.
Embodiment
With reference to the specific test data in laboratory and in conjunction with specific embodiments, the present invention is expanded on further.These realities
Example is applied to be only illustrative of the invention and is not intended to limit the scope of the invention.The experiment of unreceipted actual conditions in the following example
Method, generally according to normal condition.
Embodiment 1：The making of monascus (monascus Monascus purpureus-3.0972) liquid spawn
(1) culture medium prepares：1. rejuvenation culture medium formula is following (g/L)：Glucose 5, peptone 5, yeast extract
2.5, agar 10, water 500mL, pH are naturally, for monascus preservation of bacteria strain and the rejuvenation of transferring.2. Liquid Culture based formulas is as follows
(g/L)：Glucose 35；Peptone 5；Yeast extract 5；KH2PO4·H2O 1；MgSO4·7H2O 0.5；VB1,0.05；121℃
Sterilize 20min, for fermented and cultured.
Preparation method：According to recipe requirements, weigh 1L reagent bottles are placed in after each nutritional ingredient respectively, add deionized water
1L, is placed in 121 DEG C of sterilizing 20min of high-pressure sterilizing pot.4 DEG C of refrigerators are placed in after cooling stand-by.
(2) preculture：Mycelia on test tube slant or culture dish Solid media for plates is connected to solid rejuvenation culture medium
On flat board, 28 DEG C incubated 3~4 days, and mycelia is covered with after the area of culture dish 2/3, stops culture, standby.
Produced with inoculation by 1cm2The flat board strain of left and right is connected to the 150mL tri- equipped with 20~40mL liquid precultivation mediums
In the bottle of angle, and smash to pieces.Stand after activation in 2~3 days, triangular flask is put into 120rpm in 28 DEG C of constant-temperature tables cultivates 4~6 days.
(3) culture is expanded：Culture in 150mL triangular flasks is transferred in 500mL or 1L triangular flasks to (the former adds
100mL, the latter adds 200mL fluid nutrient mediums) it is put into 120rpm cultures 5~7 days in 28 DEG C of constant-temperature tables.
(4) result：Mycelia on test tube slant or culture dish Solid media for plates is connected on solid medium flat board,
Behind 28 DEG C of incubated 3~days, fungal hyphae is dense, growth is vigorous, aerial hyphae is more.Expand after culture that nutrient solution is limpid, bacterium
Pompon density is big, meets the requirement of liquid spawn.
Embodiment 2：Influence of the different auxiliary material addition to alpha-aminobutyric acid content in solid fermentation culture medium
(1) species and consumption of auxiliary material：On the basis of the total amount (100g) of highland barley, increase other auxiliary materials in formula, make
Make solid fermentation culture medium.The species and consumption of the addition auxiliary material of investigation be respectively：1. black bean powder, consumption is respectively 1%, 5%,
10%th, 15%, 20%；2. corn flour, consumption is respectively 1%, 5%, 10%, 15%, 20%；3. ground rice, consumption is respectively
1%th, 5%, 10%, 15%, 20%.
(2) making of solid medium：Appropriate highland barley is taken to be cleaned with running water 3~5 times, boiling water water boils 1~2h to highland barley
Nothing " the white heart " is degree, filtering after seed is pinched out.Respectively in the highland barley after highland barley immersion such as addition corn flour, black bean powder, ground rice,
(g/100g) glucose 2.4, KH are separately added into again2PO4 0.375、MgSO4·7H2O 0.25、CaCO31, it is well mixed, then
Load mouth plastic bottle to shoulder, 121 DEG C of autoclaving 60min after sealing naturally cool to room temperature, stand-by.
(3) fermenting and producing：By inoculum concentration of the above-mentioned seed liquor made according to 5% (v/w), moved in aseptic operating platform
Liquid pipe (rifle) accesses solid fermentation culture medium, carries out fermenting and producing.Fermentation temperature is 30 DEG C, and fermentation time is 8 days, treats mycelia length
Completely to shoulder, for further analyzing.
(4) alpha-aminobutyric acid content is determined：Highland barley fermentation substrate is placed in 58 DEG C of baking ovens and dried, the highland barley after drying
Crushed with pulverizer, cross 30~50 eye mesh screens.Alpha-aminobutyric acid content determine with reference to Zhao great Wei et al. document (Zhao great Wei, it is general
Know English, the sub- texts of Zeng, etc. the measure analysis of barley grain alpha-aminobutyric acid content, wheat crops journal, the 1st phase in 2009,69-
Page 72).
(5) result of the test：Three kinds of agricultural byproducts add the influence to alpha-aminobutyric acid content in red starter fermented highland barley matrix
As shown in Figure 2.Analyzed from Fig. 2, GABA yield increases and increased with the addition of auxiliary material corn flour, when addition is reached
When 10%, GABA yield highest, is 19.62 ± 0.23mg/100g, continue dosage, GABA yield tend to be steady in slightly under
Drop trend.When black bean powder addition reaches 15%, GABA yield highest, is 22.96 ± 0.11mg/100g, continues dosage,
GABA yield tends to be steady in micro, slight downward trend.When ground rice addition reaches 15%, GABA yield highest, is 19.15
± 0.04mg/100g, continues dosage, and GABA yield tends to be steady in micro, slight downward trend.In order to improve GABA yield as far as possible,
It is optimal using auxiliary material corn flour 10%, black bean powder 15%, the addition of ground rice 15%.
Embodiment 3：Shadow of three kinds of auxiliary material combination formulas to alpha-aminobutyric acid content in Fermentation Condition of Monascus spp highland barley culture matrix
Ring
(1) design of formula：Addition from auxiliary material black bean powder, corn flour, ground rice is factor, designs L9(33) three because
Plain three horizontal quadratures experiment, to produce GABA amounts as index, optimization adds the optimal medium formulation condition of auxiliary material.
Orthogonal test factor is shown in Table 1 with level design.
The orthogonal test factor level of table 1
(2) making of solid medium, fermenting and producing, alpha-aminobutyric acid content determine equivalent integers 2.
(3) result of the test：The result of orthogonal experiment is as shown in table 2.
By table 2, range analysis, which can be drawn, influences highland barley production GABA principal elements to be black bean powder addition in 3 factors, its
Secondary is corn flour addition, ground rice addition.Further variance analysis can draw addition corn flour, black bean powder, 3, ground rice because
Element reaches the level of signifiance to the production GABA influences of Fermentation Condition of Monascus spp highland barley.
(4) interpretation of result：In the 3 kinds of auxiliary materials used, black bean powder, which is principal element, is found to test result analysis,
Next to that corn flour and ground rice, are found with the GABA amounts under each factor varying level to each horizontal mapping analysis (figure is omited)：Factor
A, C are with the increase of level, and GABA amounts average declines in first rising afterwards, with the increase GABA amounts of factor B levels it is linear on
Rise, it was found that A2、B3、C2The effect for producing GABA to highland barley under the level of each factor preferably, thereby determines that optimised process
What is be formulated is combined as A2B3C2。
The orthogonal of table 2 and result
Embodiment 4：Active Components in three kinds of auxiliary material best of breed formula solid fermentation culture matrixes
(1) culture medium prescription is A2B3C2, i.e. corn flour auxiliary material addition 10%, black bean powder addition is 17%, and ground rice adds
Dosage is 15%.According to this formula, 48% highland barley is added, solid medium is made, checking fermenting experiment is carried out, 3 are set altogether and is put down
Row group.
(2) making of solid medium：Appropriate highland barley is taken to be cleaned 3-5 times with running water, boiling water water boils 1-2h to highland barley seed
Nothing " the white heart " is degree, filtering after grain is pinched out.Addition corn flour 10%, black bean powder 17%, ground rice 15%, are wanted according still further to formula respectively
(g/100g) is asked to add glucose 2.4, KH2PO4 0.375、MgSO4·7H2O 0.25、CaCO31, it is well mixed, is subsequently filled into
Mouth plastic bottle is to shoulder, and 121 DEG C of autoclaving 60min after sealing naturally cool to room temperature, stand-by.
(3) fermenting and producing：By inoculum concentration of the above-mentioned seed liquor made according to 5%~10% (v/w), in sterile working
Platform accesses solid fermentation culture medium with pipette (rifle), carries out fermenting and producing.Fermentation temperature is 30 DEG C, and fermentation time is 8~10
My god, treat that mycelia is covered with to shoulder, for further analyzing.
(4) alpha-aminobutyric acid content is determined：Highland barley fermentation substrate is placed in 58 DEG C of baking ovens and dried, the highland barley after drying
Crushed with pulverizer, cross 30-50 eye mesh screens.Alpha-aminobutyric acid content determine with reference to Zhao great Wei et al. document (Zhao great Wei, it is general
Know English, the sub- texts of Zeng, etc. the measure analysis of barley grain alpha-aminobutyric acid content, wheat crops journal, the 1st phase in 2009,69-
Page 72).
(5) Lovastatin component content is determined：The method that Lovastatin assay is described with reference to the document of Song Hongtao etc.,
Determined and analyzed using HPLC methods.(Song Hongtao etc., quantitative analysis of the HPLC methods to Lovastatin in separate sources red yeast rice, Chinese herbal medicine,
02nd 100-101 pages of the phase in 1999.)
(6) result：1. 3 groups of parallel laboratory test results show that GABA yield is about 24.62 ± 0.18mg/100g.2. him is cut down in Lip river
The content in spit of fland is about 3.63 ± 12g/100g.
Described above is only the preferred embodiment of the present invention, it is noted that for the common skill of the art
For art personnel, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications
Also it should be regarded as protection scope of the present invention.
Claims (6)
1. a kind of increase the method for natural alpha-aminobutyric acid content in highland barley monascus, it is characterised in that black soya bean is added in highland barley
Powder, corn flour, three kinds of auxiliary materials of ground rice, the substrate for solid fermentation, inoculation monascus (Monascus are made with highland barley jointly
Purpureus, CGMCC are numbered：3.0972) in the matrix, obtained after fermentation, the basis of Lovastatin class material is both being kept
On, the content of natural γ-aminobutyric acid is added again.
2. the method for natural alpha-aminobutyric acid content in increase highland barley monascus according to claim 1, it is characterised in that
Including following steps：
(1) actication of culture and rejuvenation
Strain activation and culture base is prepared, high-temperature sterilization is cooled to after room temperature and poured into culture dish, is aseptically inoculated with red yeast rice
Mould (Monascus purpureus, CGMCC numberings：3.0972), culture；
(2) prepared by liquid spawn
Liquid seed culture medium is prepared, high-temperature sterilization is cooled to after room temperature and aseptically connects the monascus mycelia of activation
Enter；
(3) highland barley is screened
Filter out hullessbarley seed that is full, being gone mouldy without insect pest, nothing；
(4) add auxiliary material and prepare fermentation medium
Appropriate highland barley is taken to be cleaned 3-5 times with running water, it is degree that boiling water water, which boils nothing " the white heart " after 1-2h is pinched out to hullessbarley seed,；Filtering
Drain and appropriate corn flour, black bean powder, ground rice are added after excessive moisture, then be separately added into glucose, MgSO4·7H2O、CaCO3, mix
Close uniform, autoclaving naturally cools to room temperature；
(5) fermenting and producing
The above-mentioned monascus seed liquor made is accessed into solid fermentation culture medium, fermenting and producing is carried out；
(6) dry
Highland barley fermentation substrate is placed in 55-60 DEG C of baking oven and dried；
(7) crush, sterilize and packaging
Highland barley after drying is crushed with pulverizer, crosses 30-50 eye mesh screens.Packed after sterilizing, produce commercially produced product.
3. the method for natural alpha-aminobutyric acid content in increase highland barley monascus according to claim 2, it is characterised in that
In step (1), strain activation and culture base sterilising temp be 121 DEG C, sterilization time is 20min, inoculation monascus after 25 DEG C-
30 DEG C incubated 4-5 days.
4. the method for natural alpha-aminobutyric acid content in increase highland barley monascus according to claim 2, it is characterised in that
In step (2), liquid spawn culture medium sterilising temp is 121 DEG C, and sterilization time is 20min, in 28 DEG C, 220r/ after inoculation
Culture is 5 days in min shaking table.
5. production method according to claim 2, it is characterised in that in step (4), corn flour addition is 8%-
12% (w/w), black bean powder addition be 13%-17% (w/w), ground rice addition be 13%-17% (w/w), added its
He is respectively at the quality of material：Addition glucose 2.4g, KH in per 100g highland barleys2PO4 0.375g、MgSO4·7H2O 0.25g、
CaCO31g, medium sterilization temperature is 121 DEG C, and sterilization time is 60min.
6. production method according to claim 2, it is characterised in that in step (5), the inoculum concentration of liquid spawn is 5-
10% (v/w), and sterile working is needed, fermentation temperature is 25-35 DEG C, and fermentation time is 7-10 days.
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| CN112674277A (en) * | 2020-12-22 | 2021-04-20 | 青海华实科技投资管理有限公司 | Highland barley red yeast rice enriched and enhanced for reducing high blood pressure, high blood sugar and preparation method thereof |
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