杨 欣，曾海英^*，仁 蓉，朱安然

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：黑苦荞黄酮、酚酸等活性组分含量较高，而微生物发酵能进一步促进植物基质活性组分再提升。本研究采用紫红曲霉发酵黑苦荞，以原料苦荞（TB）、发酵苦荞（FTB）、发酵苦荞溶剂脱脂物（FTB-C）、发酵苦荞超临界脱脂物（FTB-S）为试样，从感官、营养成分、微生物、真菌毒素、主要功能性活性成分等多角度剖析和挖掘发酵对苦荞基质品质提升的有效性、两种脱脂方法对其活性组分的影响。结果表明：发酵后淀粉含量有明显降低，发酵过程安全可行且能显著改善和提升黑苦荞品质（P＜0.05），总酚和总黄酮含量有大幅度提升，其中已测定酚酸类物质没食子酸、绿原酸、对羟基苯甲酸、阿魏酸含量均显著增加且FTB中新增反式肉桂酸含量达到117.45 mg/100 g，黄酮类物质槲皮素、山奈酚含量也有提升，其中总芦丁含量从2 636.71 mg/100 g富集到8 171.51 mg/100 g。脱脂过程对多酚和黄酮含量有一定的影响，其中FTB-C损失较大但其含量也明显高于TB。

关键词：红曲；发酵；黑苦荞；营养；主要功能活性组分

中图分类号：TS201.3；S517    文献标识码：A    文章编号：1674-506X（2022）01-0058-0009

Effects of Monascus purpureus Fermentation on Nutrition and Main Functional Active Components of Black Tartary Buckwheat

YANG Xin, ZENG Hai-ying^*, REN Rong, ZHU An-ran

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Tartary buckwheat has higher contents of flavonoids, phenolic acids and other active components. Microbial fermentation can further enhance the active components of plant matrix. For this purpose, it is proposed to use Monascus purpureus fermentation black Tartary buckwheat, with the raw material, Tartary buckwheat (TB), fermented Tartary buckwheat (FTB), fermented Tartary buckwheat solvent degrease (FTB-C), fermented supercritical Tartary buckwheat (FTB-S) as the sample. From the senses,  nutrients, microbial, mycotoxins, main functional active ingredients such as multi-angle analysis and excavation of buckwheat fermented substrate quality promotion effectiveness, effects of two degreasing methods on its active components. The results show that: The starch content was significantly reduced after fermentation. The fermentation process was safe and feasible, and the quality of Tartary buckwheat was significantly improved (P＜0.05). The contents of total phenols and flavonoids were significantly increased after fermentation. Among them, the contents of phenolic acids such as Gallic Acid, Chlorogenic Acid, p-Hydroxybenzoic acid and Ferulic acid were significantly increased, and the content of Trans-Cinnamic acid FTB reached 117.45 mg/100 g. The contents of flavonoids Quercetin and Ka⁃manol were also increased，and the content of Rutin was enriched from 2 636.71 mg/100 g to 8 171.51 mg/100 g. The degreasing process has a certain effect on the content of polyphenol flavone, among which the loss of FTB-C is larger but the content of FTB-C is obviously higher than TB.

Keywords：Monascus purpureus; fermentation; Tartary buckwheat; nutrition; main active component

doi：10.3969/j.issn.1674-506X.2022.01-009

收稿日期：2021-09-05

基金项目：贵州省现代农业（特色杂粮）产业技术体系建设项目（黔农财［2018］81号）；贵州省杂粮抛光工艺技术应用及推广（黔科合成果［2019］4337）；贵州省食品科学与工程一流专业建设项目

作者简介：杨欣（1999-），女，本科生，研究方向：食品科学与工程。

*通信作者：曾海英（1978-），女，副教授。研究方向：食品发酵与安全。

引用格式：杨欣,曾海英,仁蓉,等.紫红曲霉发酵对黑苦荞的营养及主要功能性活性成分影响分析[J].食品与发酵科技,2022,58(1):58-66.