研究了青藏高原环境下高温发酵温度、低温发酵温度、发酵湿度和发酵温湿度的波动性对青稞红曲中Monacolin K和β-葡聚糖含量的影响.单因素、正交试验和验证试验表明,发酵条件对青稞红曲中Monacolin K 含量影响的主次因素为:高温发酵温度＞低温发酵温度＞发酵湿度,最佳发酵条件为高温发酵温度30℃,低温发酵温度为21℃,发酵湿度为60％.以优化的发酵条件进行验证试验,青稞红曲中Monacolin K含量可达1.94％.青稞红曲中β-葡聚糖含量仅与高温发酵阶段红曲的生长情况有关.发酵过程中温湿度波动对青稞红曲中Monacolin K含量有较大影响.

The effects of fermentation temperature (high and low temperature phase),humidity and the fluctuation of temperature and humidity on Monacolin K and β-glucan content of hullesbarley Monasus on Tibetan plateau were investigated.The results of single factor experiment and orthogonal experiment indicated that the order of effect from high to low was temperature phase,low temperature phase and humidity.The best fermentation conditions were high fermentation temperature 30 ℃,low fermentation temperature 21℃ and 60％ humidity.The Monacolin K production in hullesbarley Monascus could achieve 1.94％ using these fermentation conditions.This research showed that the β-glucan content on hullesbarley Monasucs just had relationship with the growth of Monascus in high temperature ferment phase.The fluctuations of temperature and humidity in the process of fermentation would have great influence on Monacolin K content in hullesbarley Monascus.