研究报告

红曲样品成分分析及其辅助降血脂研究

  • 王阳阳 ,
  • 袁宇彤 ,
  • 李晴 ,
  • 赵亮 ,
  • 赵磊
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  • 1(北京工商大学 食品与健康学院, 北京, 100048)
    2(中国农业大学 食品科学与营养工程学院, 北京, 100083)
第一作者:本科生(赵亮副教授和赵磊教授为共同通信作者,E-mail:liangzhao@btbu.edu.cn;zhaolei@th.btbu.edu.cn)

收稿日期: 2024-04-19

  修回日期: 2024-06-26

  网络出版日期: 2025-06-11

基金资助

大学生科学研究与创业行动计划项目(2023-X009)

Composition analysis of Monascus products and its auxiliary blood lipid reduction study

  • WANG Yangyang ,
  • YUAN Yutong ,
  • LI Qing ,
  • ZHAO Liang ,
  • ZHAO Lei
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  • 1(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    2(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2024-04-19

  Revised date: 2024-06-26

  Online published: 2025-06-11

摘要

该研究对4种红曲样品(普通红曲米、功能红曲米、水果红曲、红曲滤渣)中的活性成分:Monacolin K、红曲色素、粗多糖、氨基酸、多酚和γ-氨基丁酸的含量进行分析。通过喂食高脂饲料,构建高脂血症小鼠模型,测定小鼠血清中的甘油三酯、总胆固醇和超氧化物歧化酶等指标,考察4种样品的抗氧化和降血脂作用。结果显示不同红曲样品的功能性成分含量具有明显差别。在小鼠实验中,与模型组相比,4种样品均有调节血脂的效果,且效果随着剂量的增加而增强;在抗氧化功能方面,4种样品未显著提高实验动物血清中超氧化物歧化酶活性。

本文引用格式

王阳阳 , 袁宇彤 , 李晴 , 赵亮 , 赵磊 . 红曲样品成分分析及其辅助降血脂研究[J]. 食品与发酵工业, 2025 , 51(10) : 277 -282 . DOI: 10.13995/j.cnki.11-1802/ts.039626

Abstract

In this study, the contents of Monacolin K, red yeast rice (RYR) pigment, crude polysaccharide, amino acid, polyphenol, and γ-aminobutyric acid were analyzed in four kinds of RYR products (common red yeast rice, functional red yeast rice, fruit RYR, and RYR hyphae).The contents of triglyceride (TG), total cholesterol (T-CHO), and superoxide dismutase (SOD) in the serum of mice were analyzed.Results showed that the content of functional components in different RYR products had obvious differences.In the animal experiment, compared with the model group, all four kinds of samples had the effect of regulating blood lipid, and such effect was enhanced with the increase of dose.In terms of antioxidant function, the four samples did not significantly increase the activity of superoxide dismutase in serum of experimental animals.

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