綠豆及其紅麴發酵產物之成分分析與抗氧化活性之研究

Study on the component analysis and antioxidant activity of mung bean its Monascus-fermented product

張家祥(Chia- Hsiang Chang)

指導教授 ： 賴宏亮

國立屏東科技大學/農學院/農園生產系所/碩士(2010年)

https://doi.org/10.6346/NPUST.2010.00163

摘要

綠豆(Vigna radiate L.)為豆科一年生草本植物，具有抗腫瘤、治療高脂血症等功效。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。本研究之主要目的以綠豆進行成分單離純化，經管柱層析分離到之成分為Apigenin-8-C-glucoside(vitexin)及Apigenin-6-C-glucoside(isovitexin)，作為綠豆指標性成分。並以綠豆作為固態發酵培養基進行紅麴培養之試驗，以此探討不同綠豆品種、菌種、萃取條件、初始水份及碳氮源，並建立固態發酵培養之最適生產條件以提高monacolin K之產量、降低citrinin產量及探討不同處理綠豆指標性成分之影響。同時以測量總酚含量及DPPH自由基清除能力作為其抗氧化活性之評估方法，探討綠豆發酵前後之變化。結果顯示，以BCRC31615於油綠豆培養基初始水份64.97%下生長，培養15天後具有較高vitexin(1044.8 μg/g)、isovitexin(911.18 μg/g)及monacolin K(41.57 μg/g)含量。若額外於油綠豆基質上添加1%及2%之果糖，則可顯著促進紅麴菌之生長，以添加2%之果糖時monacolin K(62.93 μg/g)之含量最高。在添加酵母抽出物、尿素及蛋白棟等氮源時，其monacolin K之產量均顯著下降。在總酚測定方面，以BCRC31615發酵後之油綠豆methanol萃取物具有較高的總酚含量，達10.68 mg gallic acid eq./g D.W.。同時在濃度為5 mg/mL下亦具有較佳之DPPH自由基清除能力。

關鍵字

綠豆 ； 紅麴 ； 總酚 ； DPPH自由基清除能力 ； 初始水份 ； 碳源 ； 氮源

並列摘要

Mung bean (Vigna radiate L.), an annual herb of family Leguminosae, has effect on antitumor and antihyperlipidemia. Monascus sp., a traditional fungus for fermentation commonly in East Asia countries, can produce monacolim K, a blood cholesterol lowering agent. The purpose of this study is to isolate the components in V. radiate using column chromatography and the purified compounds were apigenin-8-C-glucoside (vitexin) and apigenin-6-C-glucoside (isovitexin), were used as markers for V. radiate components tests. In addition, varieties of V. radiate, strains of Monascus sp., moisture, extraction conditions, carbon and nitrogen sources in Monascus sp. fermented V. radiate were investigated to establish the appropriate high monacolin K. and low citrinin producing system. Variations of marker components of V. radiate when it was eluted using different methods and antioxidative properties including total phenols and DPPH free-radical scavenging abilities before and after V. radiate was fermented with Monascus sp. were also investigated. Results showed that M. pupur. (BCRC31615) inoculated on fermented oiliness mung bean with an initial water content of 64.97% for 15 days had higher amounts of vitexin (1044 μg/g), isovitexin (911.18 μg/g), and monacolin K (41.57 μg/g). Adding 1% and 2% fructose into oiliness mung bean could enhance the growth rate of BCRC31615. Using oiliness mung bean with 2% fructose as the substrate could produce highest monacolin K. content (62.93 μg/g). However, the content of monacolin K was significantly decreased when the substrate was oiliness mung bean with 1% peptone, yeast malt, and urea. The methanol extract of M. pupur. BCRC31615 fermented oiliness mung bean had higher total phenolic content of 10.68 mg gallic acid eq./g D.W.. Moreover, the 5 mg/ml methanol extract of M. pupur. BCRC31615 fermented oiliness mung bean had higher DPPH scavenging activity.

並列關鍵字

Mung bean (Vigna radiate L.) ； Monascus sp. ； total phenols ； DPPH scavenging ability ； initial moisture content ； carbon source ； nitrogen source