通过比较5种原料制备的功能红曲米的色价及洛伐他汀含量,寻找制备高色价及高洛伐他汀含量红曲米的原料。文中通过对比淀粉琼脂培养基分离得到的红曲霉与购买的紫红曲菌种制备大米红曲的培养时间与色价,确定制备功能红曲米的菌种,再分别以大米、小米、小麦、白色高粱米和薏米为原料制备功能红曲米,检测其色价及洛伐他汀含量并对结果进行分析。结果显示:对5种功能红曲米性能进行比较,确定所需培养时间:大米8 d,小米8 d,小麦12 d,高粱米10 d,薏米7 d。色价:大米30.45,小米20.42,小麦19.76,高粱米35.54,薏米39.80。主要功能成分洛伐他汀含量在15.34~31.92 mg/g,其中高粱米中洛伐他汀含量最高为31.92 mg/g。薏米适合制备高色价的红曲米,高粱米更适合制备洛伐他汀含量高的红曲米。

According to the color value and lovastatin content of functional red kojic rice prepared by 5 different raw material and the best raw material was selected.The culture time and color value of the red kojic rice prepared by starch agar medium and commercial made kojic rice as well as Monascus strain were selected.Then rice,millet,wheat,sorghum and Coix seed were used as raw material to prepare functional red kojic rice.The contents of color value and lovastatin were detected and compared.The results showed that the best culture timing were:8 days for rice and millet,12 days for wheat,10 days for sorghum,7 days for Coix seed.Color value were:rice 30.45,millet 20.42,wheat 19.76,35.54 sorghum,Coix seed 39.80.The main functional components of lovastatin were 15.34-31.92 mg/g,and the highest content was in sorghum rice of 31.92 mg/g.Coix seed is suitable for preparation of higher color value of red kojic rice;and sorghum is more suitable for preparation of higher content of lovastatin monascus