中文摘要：

在红曲霉（Monascusruber）发酵过程中添加氨基酸可提高红曲发酵产物的脂肪酶抑制活力。本研究首先分别考察了20种氨基酸的添加对红曲发酵物的脂肪酶抑制活力的影响。结果表明,苯丙氨酸、甲硫氨酸、色氨酸、缬氨酸、赖氨酸、亮氨酸、组氨酸和谷氨酰胺的添加可显著增强红曲发酵产物的脂肪酶抑制效能,其中以苯丙氨酸的添加效果最为显著。其次,借助高速逆流色谱（HSCCC）对红曲提取物进行初步分离,当分离体系配比为正己烷/甲醇/水（10/8/2,v/v/v）时,提取组分得到较好的分离,脂肪酶活力测定结果表明,组分5、6、7和8的抑制作用较强。最后,采用高效液相色谱（HPLC）方法对比分析添加苯丙氨酸与未添加氨基酸的红曲提取物成分,结果表明,前者存在非已知红曲色素类高活性脂肪酶抑制物质。

英文摘要：

The activity of lipase inhibition is enhanced by amino acids in monascus fermentation. First, the effects of 20 kinds of amino acids on lipase inhibitory activity were studied. The results showed that phenylalanine, methionine, tryptophan, valine, lysine, leucine, histidine and glutamine could significantly enhance the lipase inhibition efficiency of monascus fermentation products. Second, the fermentation extract was separated by high speed countercurrent chromatography （HSCCC） .When the separation system was n-hexane/methanol/water （10/8/2, v/v/v）, the components were wellseparated. The results of lipase activity showed that F5, F6, F7 and F8 exhibited stronger inhibitory effect. Finally, fermentation extracts with and without phenylalanine wereanalyzed by high performance liquidchromatography （HPLC） . The results showed that unknown monascushighly active lipase inhibiting substance was exist in the former extracts.