Granules Preparation Technology of Moringa oleifera Lam.Leaves Fermented by Monascus and Its Antioxidant Activity

Objective:Using the products of fermentation Moringa oleifera Lam. leaves by Monascus as main raw material to prepare granules and study its antioxidant activity. Methods:Effects of factors during Monascus fermentation process on Monacolin K(MK)yield were systematically investigated and the optimal soluble granules craft formula was select by orthogonal test method. The DPPH free radical scavenging capacity before and after fermentation products was compared and the citrinin after fermentation products was verificated. Results:The optimal conditions of fermentation Moringa oleifera Lam. leaves by Monascus were as follows:Inoculation amount 8%,addition of Moringa oleifera Lam. leaves 20%,fermentation temperature 28 ℃,initial moisture content 40%,the optimal output of MK was 6.92 mg/g. The best formula for granules was:Ratio of fermentation product to excipient 1:1.5 g/g,ethanol volume fraction 90%,the dosage of ethanol 0.9 mL/g,lactose starch ratio 2:1,the composite score was 99.72 scores. The DPPH free radical scavenging rate after fermentation was 56.69%,which was higher than control and unfermented products. Citrinin was not detected in fermentation products. Conclusion:Monascus fermentation would be a feasible way of deep processing,which could obviously improve the antioxidant activity of the product,and be beneficial to the comprehensive utilization of Monascus and Moringa oleifera Lam. resources.