綠豆及其紅麴發酵產物之成分分析與抗氧化活性之研究

Component Analysis and Antioxidant Activity of Mung Bean and Its Monascus-fermented Product

張家祥(Chia-Hsiang Chang) ； 賴宏亮(Horng-Liang Lay)

《作物、環境與生物資訊》 10卷1期 (2013/03) Pp. 60-74

https://doi.org/10.30061/CEB.201303_10(1).0005

摘要

綠豆（Vigna radiate L.）為豆科一年生草本植物，被認為具有抗腫瘤、治療高脂血症等潛在功效。紅麴（Monascus sp.）為東亞地區傳統醱酵用菌之一，可產生降血脂之monacolin K。本研究以不同品種綠豆作為固態發酵培養基進行不同紅麴菌種發酵培養試驗，探討對成分及抗氧化能力之影響。綠豆成分分析以vitexin（牡荊素）、isovitexin（異牡荊素），紅麴以monacolin K（莫那可林K）、citrinin（紅麴毒素）為指標成分，利用HPLC（high-performance liquid chromatography）進行化學分析，同時檢測總酚含量及DPPH自由基清除能力作為其抗氧化能力之評估方法。結果顯示，以紅麴BCRC31615菌種於油綠豆培養基初始水分64.97%下培養15 d後有較高vitexin（1,044.8 μg g^(-1)）、isovitexin（911.18 μg g^(-1)）及monacolin K（41.57 μg g^(-1)）含量。培養基質上添加2%果糖之碳源，可顯著促進紅麴菌之生長，且monacolin K（62.93 μg g^(-1)）之含量最高。在添加酵母抽出物、尿素及蛋白棟等氮源時，monacolin K含量均顯著下降。在抗氧化能力方面，亦以BCRC31615發酵後之油綠豆100% methanol萃取物具有較高的總酚含量（10.68 mg gallic acid eq. g^(-1)），在萃取物濃度為5 mg mL^(-1)時具有較佳之DPPH自由基清除能力。

關鍵字

綠豆 ； 紅麴 ； 牡荊素 ； 異牡荊素 ； 莫那可林K

並列摘要

Mung bean (Vigna radiate L.), an annual herb of family Leguminosae, is considered having the antitumor and antihyperlipidemia efficacies. Monascus sp., a traditional fungus commonly used for fermentation in many countries of east Asia, is known to produce monacolim K that can be used as a blood cholesterol lowering agent. In this study, varieties of V. radiate were used to make culture media for different strains of Monascus sp., and variable moistures and extraction conditions together with varied carbon and nitrogen sources were tested for screening a superior fermentation system. For such a purpose, apigenin-8-Cglucoside (vitexin), apigenin-6-C-glucoside (isovitexin), monacolin K and citrinin were quantitatively analyzed by HPLC (high-performance liquid chromatography) as important indicators of chemical components, whereas total phenols and DPPH free-radical scavenging ability before and after culturing in V. radiate by fermentation with Monascus sp. were investigated as indications of antioxidative capability. Results showed that M. pupur. (strain BCRC31615) inoculated on fermented oiliness mung bean with an initial water content of 64.97% for 15 d had higher amounts of vitexin (1,044.8 μg g^(-1)), isovitexin (911.18 μg g^(-1)) and monacolin K (41.57 μg g^(-1)). Adding 2% fructose into substrate of oiliness mung bean could enhance the growth rate of the strain BCRC31615 and produce the highest content of monacolin K (62.93 μg g^(-1)). The content of monacolin K was significantly decreased when the substrate was made of oiliness mung bean with 1% peptone, yeast malt and urea. The methanol extract of oiliness mung bean fermented by the strain BCRC31615 had higher content of total phenolics (10.68 mg gallic acid eq. g^(-1)). At the extract concentration of 5 mg mL^(-1), methanol extract of oiliness mung bean fermented by the strain BCRC31615 had higher DPPH scavenging activity than others.

並列關鍵字

Mung bean (Vigna radiate L.) ； Monascus sp. ； Vitexin ； Isovitexin ； Monacolin K