紫苏叶对红曲菌产色素和莫纳可林K及抗氧化物的影响

以高产莫纳可林K（MK）及红曲色素（MPs）、不产桔霉素的丛毛红曲菌（Monascus pilosus）MS-1为实验菌株，优化已有的固态发酵工艺，考察添加紫苏叶对红曲菌产MPs、MK及抗氧化物的影响。结果表明，添加10%紫苏叶时MPs和MK的产量最高（P＜0.05）。添加紫苏叶及紫苏叶提取液均可显著促进菌株MS-1产MPs和MK（P＜0.05），但两种添加方式对菌株MS-1产MPs及MK的影响无显著差异（P＞0.05）。添加紫苏叶后色价和MK产量可分别达211.73 U/g和8.15 mg/g，分别为对照的1.35和1.36倍。紫苏红曲粗提物的DPPH清除率显著高于对照（P＜0.05），可达48.71%。然而，紫苏红曲中迷迭香酸含量仅为0.032 mg/g，而紫苏叶中迷迭香酸含量高达14.71 mg/g。添加紫苏叶不仅可促使红曲菌产MPs及MK，还可能促使红曲菌产抗氧化物质，从而提高其发酵产物的抗氧化能力。

Effect of perilla leaf on pigments,monacolin K and antioxidants production by Monascus spp.

Using high yield monacolin K (MK), Monascus pigments (MPs) strains and non-producing citrinin Monascus pilosus MS-1 as test strains, the existing solid state fermentation process was optimized and the effect of perilla leaf on pigments, monacolin K and antioxidants production by Monascus spp. was investigated. The results showed that the highest yields of MPs and MK were obtained by adding 10% of perilla leaf (P＜0.05). Adding the perilla leaf and its extracting solution could significantly promote MPs and MK production by strain MS-1 (P＜0.05). But the effects of two adding methods on MPs and MK production by strain MS-1 showed no significant difference (P＞0.05). After adding perilla leaf, the colour value and MK yield were up to 211.73 U/g and 8.15 mg/g, respectively, which were 1.35 and 1.36 times than that of the control, respectively. The DPPH clearance rate of perilla Monascus crude extracts was significantly higher than that of the control (P＜0.05), which could reach 48.71%. However, the content of rosmarinic acid in perilla Monascus was only 0.032 mg/g while 14.71 mg/g in perilla leaf. The perilla leaf could not only promote MPs and MK production by Monascus spp. but also promote production of antioxidants, which further improved the antioxidation ability of its fermented products.