| 红曲霉提取姜黄素影响因子的设定研究 |
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| 引用本文： | 潘婕,高振珅.红曲霉提取姜黄素影响因子的设定研究[J].安徽化工,2012,38(2):42-44. |
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| 作者姓名： | 潘婕 高振珅 |
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| 作者单位： | 中北大学化工与环境学院,山西太原,030051;临沂大学生命科学学院,山东临沂,276005 |
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| 摘 要： | 姜黄素是从姜黄根茎中提取的生物活性物质,具有抗氧化、抗炎、抗凝、降脂等多种功效.利用红曲霉发酵从姜黄粉末中提取姜黄素,通过对发酵过程中不同料液比、营养比、发酵时间、pH的研究,确定最佳工艺条件为:料液比为0.1∶50,营养比为1/4,发酵时间为4d,pH为5.5,培养温度为30℃,转速为70r/min,装液量为50mL/150mL,在此条件下产品得率为1.785％.
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| 关 键 词： | 红曲霉 姜黄素 发酵 影响因子 |
Study on the Factors Affecting Production of Monascus Curcumin |
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| PAN Jie
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GAO Zhen-kun.Study on the Factors Affecting Production of Monascus Curcumin[J].Anhui Chemical Industry,2012,38(2):42-44. |
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| Authors: | PAN Jie GAO Zhen-kun |
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| Affiliation: | kun2(1.School of Chemical Engineering and Environment,North University of China,Taiyuan 030051,China; 2.College of Life Science,Linyi University,Linyi 276005,China) |
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| Abstract: | Curcumin is the biologically active substances extracted from turmeric roots,has antioxidant,anti-inflammatory,anticoagulant,lipid-lowering and other effects.This test is the use of Monascus fermentation of curcumin extracted from turmeric powder,solid to liquid in the fermentation process,nutrition,fermentation time,pH studies to determine the optimal conditions were: solid to liquid ratio of 0.1 ∶ 50,more nutritious than 1/4,fermentation time 4d,pH 5.5,incubation temperature is 30℃,speed 70r/min,with volume of 50mL/150mL under these conditions the yield was 1.785%. |
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| Keywords: | Monascus Curcumin fermentation impact factor |
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