Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 401 - 407

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044449

Determination and comparative analysis of active constituents in Monascus-fermented highland barley:A study based on varietal differences in highland barley

  • LI Fang ,
  • LI Feiran ,
  • ZHANG Mengshi ,
  • YE Yuting ,
  • YANG Wenjuan ,
  • HUANG Weifeng ,
  • WU Daqiang
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  • 1(College of Traditional Chinese Medicine, Bozhou University, Bozhou 236800, China)
    2(Anhui Dechang Pharmaceutical Co. Ltd., Bozhou 236800, China)
    3(College of Integrated Traditional and Western Medicine, Anhui University of Chinese Medicine, Hefei 230012, China)

Received date: 2025-09-07

  Revised date: 2025-10-09

  Online published: 2026-03-13

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Abstract

The objective of this study was to investigate the alterations in the primary active constituents of highland barley (including blue, white, and black varieties) before and after undergoing solid-state fermentation with Monascus purpureus.Furthermore, we aim to identify the optimal variety of highland barley for producing Monascus-fermented highland barley.In this research, various highland barley varieties were used as substrates and subjected to solid-state fermentation with M.purpureus.The concentrations of acid, lactone lovastatin, and ergosterol were measured before and after fermentation using high-performance liquid chromatography, while the β-glucan content was assessed via ultraviolet-visible spectrophotometry.The findings indicated that acid, lactone lovastatin, and ergosterol were undetectable in the different highland barley varieties prior to fermentation.However, significant variations in β-glucan content were observed among the varieties.Following fermentation, the concentrations of acid lovastatin [(15.21±0.68) mg/g] and lactone lovastatin [(0.43±0.032) mg/g] in blue highland barley Monascus were significantly elevated compared to those in white highland barley Monascus [(9.40±0.90), (0.19±0.035) mg/g, respectively] and black highland barley Monascus [(12.56±1.12), (0.28±0.038) mg/g, respectively].Additionally, the ergosterol content in blue highland barley Monascus [(7.90±0.74) mg/g] was markedly higher than that observed in white highland barley Monascus [(3.37±0.77) mg/g] and black highland barley Monascus [(4.86±0.42) mg/g], with the ergosterol levels being approximately 2.3 times and 1.6 times greater than those in white and black highland barley Monascus, respectively.Although β-glucan underwent significant degradation, its residual presence in highland barley Monascus remained the highest.In conclusion, this study developed a multi-index quality system for highland barley Monascus, focusing on the relationship between ‘raw material constituents and final product contents’.The findings demonstrated that blue highland barley possesses a significant advantage in terms of lovastatin and ergosterol active constituents in fermentation products, attributable to its high β-glucan content.Consequently, blue highland barley can serve as an exceptional fermentation substrate, offering a theoretical foundation for the industrial advancement of highland barley Monascus.

Key words： highland barley Monascus; high performance liquid chromatography(HPLC); lovastatin; ergosterol; β-glucan

Cite this article

LI Fang , LI Feiran , ZHANG Mengshi , YE Yuting , YANG Wenjuan , HUANG Weifeng , WU Daqiang . Determination and comparative analysis of active constituents in Monascus-fermented highland barley:A study based on varietal differences in highland barley[J]. Food and Fermentation Industries, 2026 , 52(3) : 401 -407 . DOI: 10.13995/j.cnki.11-1802/ts.044449

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