臺灣博碩士論文加值系統

摘要
本研究探討米醋及米醋釀造過程中之製麴、酒精發酵、醋酸發酵及熟成等各階段之生化變化並對米醋及紅麴米醋之香氣成分加以分析。
結果顯示，Monascus ruber BCRC 31535接種於在米飯上，培養10天可獲得紅麴，其monacolin k含量為45.3 mg/kg dry weight。製麴過程中，添加紅麴均會降低米麴之α-amylase酵素活性，於酒精發酵過程中，米酒醪及紅麴酒醪中還原糖含量隨發酵時間增加而減少並伴隨酒精之逐漸生成，於5天後二者之酒精濃度均約達到10 %，紅麴酒中紅色素含量亦隨發酵時間增加而提高，米酒醪中之色素含量則是很低。紅麴酒醪中則無monacolin k之測得。米醋及紅麴醋醋酸於發酵過程中，Acetobacter aceti BCRC12325會消耗酒精產生醋酸，二者最終醋酸含量均約4.7 %。紅麴醋之色素含量則呈現些許下降，米醋與紅麴醋之香氣成分組成相似，共鑑定出種24香氣化合物，包括醇類化合物7種；酯類化合物7種；酸類化合物6種；醛類化合物2種；酮類化合物2種。 米醋與紅麴醋之香氣成分分析發現2,3-butanediol之含量最高，2-phenylethanol次之。於醋酸發酵終了 (48 hr)，多數的香氣成分之含量多有增減，尤以2,3-butanediol含量會顯著增加，而於醋熟成2個月後，大多數之香氣成分含量均呈下降。

Abstract
In this study, rice vinegars and red yeast rice vinegars were prepared. The biochemical changes of rice vinegars and red yeast rice vinegars during koji-making, alcohol fermentation, acetic acid fermentation and aging periods were under investigation. Meanwhile, aromatic volatiles of rice vinegars and red yeast rice vinegars were also identified and quantified. The results revealed that red yeast rice could be obtained after culturing Monascus ruber BCRC31535 on rice for 10 d. The content of monacolin k increased to 45.3 mg/kg dry wt. Addition of red yeast rice to rice koji decreased the α-amylase activity of rice koji. During alcohol fermentation of rice moromi and red yeast rice moromi, the amount of reducing sugar decreased and the amount of alcohol increased with increasing time. The concentration of ethanol in rice moromi and red yeast rice moromi increased to 10% after 5 d of alcohol fermentation. The content of red pigment in red yeast rice moromi also increased. However, the content of red pigment content in rice moromi was much lower. The concentration of monacolin k in red yeast rice moromi was below detection limit. During acetic acid fermentation of rice wine by Acetobacter aceti BCRC 12325, the concentration of ethanol decreased and acetic acid formed. The final concentration of acetic acid of rice vinegar and red yeast rice vinegar was 4.7% and the content of red pigment in red yeast rice vinegar slightly decreased at the end of fermentation. The aroma compounds identified in rice vinegar and red yeast rice vinegar were similar. Twenty-four compounds, including 7 alcohols, 7 esters, 6 acids, 2 aldehydes and 2 ketones, were identified. The amount of 2,3-butanediol was highest in rice vinegar and red yeast rice vinegar, followed by 2-phenylethanol. After acetic acid fermentation for 48h, the amount of 2,3-butanediol significantly increased. However, the amounts of most of the aroma compounds decreased after aging for 2 months.

目錄
頁次
中文摘要 I
壹、前言 1
貳、文獻整理 2
一、紅麴菌的發現與利用 2
二、紅麴的特性與分類 3
三、紅麴的代謝產物 3
1. 膽固醇合成抑制劑 5
2. 紅麴色素 8
3. 紅麴抗菌物質. 11
4. 降血壓物質. 13
5. 抗氧化物質 17
6. 降血糖 18
四、醋之介紹 20
1. 醋的釀造原理 20
2. 醋酸菌的特性與分類 21
3. 醋之種類 21
4. 米醋之釀造過程 23
5. 米醋的機能性 23
(1) 改變食品的風味及質地 25
(2) 降低血壓 25
(3) 降低血糖 26
(4) 增加鈣質的吸收 26
6. 醋的組成成分 26
(1) 醋的有機酸組成 27
(2) 醋的胺基酸及無機鹽組成 27
(3) 醋的香氣成分組成 28
參、實驗材料與方法 30
一、實驗材料 30
(一) 菌種 30
(二) 培養基及藥品 30
(三) 儀器設備 31
二、實驗方法 33
(一) 菌種保存與活化 33
(1) 菌種保存 33
(2) 冷凍保存 33
(3) 菌種活化 34
(二) 米醋與紅麴醋之製作 34
(三) 紅麴之固態培養 37
(1) 紅麴種菌之製備 37
(2) 紅麴之製備 37
(四) 米酒與紅麴米酒之酒精發酵 39
(1) 酵母菌種菌培養 39
(2) 米酒之發酵 41
(3) 紅麴米酒之發酵 41
(五) 米醋與紅麴米醋之醋酸發酵 41
(1) 醋酸菌種菌培養 41
(2) 米醋及紅麴醋之醋酸發酵 42
(六) 分析方法 42
1. 酵素活性之測定 42
2. 水分含量測定 43
3. 酸鹼值之測定 43
4. 還原糖之測定 43
5. 酒精及醋酸含量測定 43
6. monacolin k的分析 44
7. citrinin的分析 44
8. 色素的分析 45
9. 香氣成分分析 45
(1) 香氣成分萃取 45
(2) 發酵槽出氣口香氣成分吸附試驗 45
(3) 香氣成分定性分析 46
(4) 香氣成分定量分析 47
肆、結果與討論 48
一、紅麴monacolin k之檢測 48
二、紅麴製備過程中monacolin k及水分含量之變化情形 51
三、紅麴添加量對紅米麴製備過程中，酵素活性、pH及水份含量變化之影響 51
四、米酒醪及紅麴酒醪於酒精發酵過程中之酵母菌數及生化變化 61
五、醋酸發酵之酒精濃度選擇 66
六、米酒及紅麴酒進行醋酸發酵過程中之成分變化 68七、醋酸發酵過程之香氣成分 72
(1) 醋中香氣成分 72
(2) 發酵槽出氣口香氣成分 79
八、醋熟成過程之香氣成分變化 80
伍、結論 86
陸、參考文獻 88

圖次
頁次
圖一 Monascus anka 之生活循環史 4
圖二 Monacolin k 在分光光度計下的吸收波峰 7
圖三 Monacolin內酯形式相關化合物之結構 9
圖四 紅麴色素的化學結構式 10
圖五 citrinin化學結構式 12
圖六 M. ruber生成citrinin的路徑 14
圖七 GABA化學結構式 16
圖八 由紅麴菌中分離出之Dimerumic acid化學結構 18
圖九 醋的製造流程 24
圖十 米醋的製作流程 35
圖十一 紅麴醋的製作流程 36
圖十二 紅麴的製作流程 40
圖十三 降膽固醇物質(monacolin k) 內酯型式(A)開環型式(B) 紅麴樣品monaolin k之HPLC層析圖譜 50
圖十四 紅麴固態培養過程之情形 52
圖十五 固態培養過程中紅麴之含水量變化 54
圖十六 紅麴固態培養過程中米中monacolin k之變化 55
圖十七 添加25 %紅麴於米麴中之培養情形 57
圖十八 添加33 %紅麴於米麴中之培養情形 58
圖十九 添加50 %紅麴於米麴中之培養情形 59
圖二十 不同比例之紅麴添加對米麴培養過程中，α-amylase活性pH與水份含量變化 60
圖二十一 米酒醪與紅麴酒醪之酒精發酵過程中，S. cerevisiae BCRC 21685之菌數變化 62
圖二十二 米酒醪與紅麴酒醪之酒精發酵過程中，還原糖與酒精含量之變化 63
圖二十三 米酒醪與紅麴酒醪之酒精發酵過程中，酸鹼值及色素量之變化 64
圖二十四 5%、 8% 及10% 酒汁培養醋酸菌之pH (A) 及活菌數變化 (B) 67
圖二十五 紅麴醋與米醋醋酸發酵過程之活菌數變化 69
圖二十六 發酵過程中酒精與醋酸之變化 70
圖二十七 紅麴醋與米醋醋酸發酵過程溶氧值與pH值之變化 71
圖二十八 紅麴醋與米醋醋酸發酵過程中色素之變化 73
圖二十八 紅麴醋於醋酸發酵48小時後之氣相層析圖 77
圖二十八 米醋於醋酸發酵48小時後之氣相層析圖 78

表次
頁次
表一 紅麴菌所產生的高價值代謝產物 6
表二 紅麴醋及米醋之醋酸發酵過程中香氣成分含量變化之比較 75
表三 紅麴醋熟成過程中香氣成分含量變化之比較 81
表四 米醋熟成過程中香氣成分含量變化之比較 83

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