HENG Chun-ming.Optimization of Fermentation Conditions for Producing ?Monacolin K by Orthogonal Test[J].HEILONGJIANG AGRICULTURAL SCIENCES,2017,(05):93-97.[doi:10.11942/j.issn1002-2767.2017.05.0093]
正交试验法优化产Monacolin K发酵工艺条件
- Title:
- Optimization of Fermentation Conditions for Producing ?Monacolin K by Orthogonal Test
- 文章编号:
- 1002-2767（2017）05-0093-04
- 关键词:
- 红曲霉; 正交试验; Monacolin K; 方差分析; 极差分析
- Keywords:
- Monascus; orthogonal test; Monacolin K; variance analysis; range analysis
- 分类号:
- TS201.2
- 文献标志码:
- A
- 摘要:
- 为进一步提高红曲米红曲色素含量，通过文献查阅和市场调研，确定接种量(A)、培养温度(B)、pH(C)、装液量(D) 4种试验因素，各取3种水平，按L9(34)正交表进行试验，以优化红曲霉发酵生产工艺，提高红曲发酵产品中Monacolin K的含量。结果表明：不管是极差分析还是方差分析，这4种因素变化均对红曲霉发酵形成Monacolin K产生极显著的影响，其最优组合为A1B3C3D3，即7%接种量、培养温度26 ℃、pH 6.0和装液量100 mL的组合下，Monacolin K达到250 mg?L-1
- Abstract:
-
In order to improve the content of Monascus rice pigment,through literature review and market research,the establishment of inoculation amount (A),fermentation temperature (B),pH (C),the volume of liquid (D) of 4 kinds of test factors,from each of the 3 levels,according to L9(34)orthogonal test to optimize the fermentation of Monascus production process,improve the content of Monascus fermented products Monacolin K.The results showed that whether the range analysis or analysis of variance,changes in these 4 factors all have significant effect on the fermentation of Monascus Monacolin K form,its advantages for the A1B3C3D3,that is,7% inoculation quantity,culture temperature of 26 ℃,pH 6.0 and liquid volume 100 mL combination,average production of Monacolin K was 250 mg L-1
参考文献/References:
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备注/Memo
收稿日期：2017-03-13