柑橘渣自然发酵过程中pH及营养物质含量的变化规律研究
|
摘要
为研究柑橘渣在自然发酵过程中pH和营养物质含量的动态变化规律,本试验将新鲜柑橘渣密封后自然厌氧发酵,分别在第0、7、14、21、28、56天采集样品,测定pH和营养物质含量。试验结果表明:柑橘渣自然发酵7 d内pH迅速下降,粗蛋白质、粗灰分、钙、磷含量分别提高58.18%、52.38%、57.45%、30.00%,然后保持相对稳定;14 d内干物质、中性洗涤纤维和酸性洗涤纤维含量保持稳定,14 d后逐渐下降,发酵56 d较发酵前分别降低9.20%、19.33%、13.02%。试验结果提示,柑橘渣自然发酵能降低pH和纤维含量,提高营养物质含量,但由于蛋白质和干物质含量低,因此需要与其他低水分、高蛋白质的饲料进行混合发酵,以提高其饲用价值。
In order to study the dynamic changes of pH and nutrients content of citrus pulp during natural fermentation,the fresh citrus pulp was sealed and fermented in large silage bag.Samples of fermented citrus pulp were collected in 0,7,14,21,28,56 d respectively,the pH and the content of nutrients were determined.The results showed that the pH decreased rapidly in 7 days,and the content of crude protein,ash,calcium and phosphorus increased by 58.18%,52.38%,57.45%,30.00%,respectively,and then remained relatively stable.The content of dry matter,neutral detergent fiber and acid detergent fiber remained stable in 14 days,and then decreased gradually.During 56 days fermentation they decreased by 9.20%,19.33% and 13.02% respectively.The results suggested that natural fermentation of citrus pulp could reduce pH and fiber content,increase nutrients content,but because of the low content of protein and dry matter,it needed to be mixed with other low moisture and high protein feed in order to improve its feeding value.
In order to study the dynamic changes of pH and nutrients content of citrus pulp during natural fermentation,the fresh citrus pulp was sealed and fermented in large silage bag.Samples of fermented citrus pulp were collected in 0,7,14,21,28,56 d respectively,the pH and the content of nutrients were determined.The results showed that the pH decreased rapidly in 7 days,and the content of crude protein,ash,calcium and phosphorus increased by 58.18%,52.38%,57.45%,30.00%,respectively,and then remained relatively stable.The content of dry matter,neutral detergent fiber and acid detergent fiber remained stable in 14 days,and then decreased gradually.During 56 days fermentation they decreased by 9.20%,19.33% and 13.02% respectively.The results suggested that natural fermentation of citrus pulp could reduce pH and fiber content,increase nutrients content,but because of the low content of protein and dry matter,it needed to be mixed with other low moisture and high protein feed in order to improve its feeding value.
引文
[1]迟雪梅,王一茜,乔慧,等.发酵蔬菜硝酸盐、亚硝酸盐消长变化及其相关性的研究[J].食品与发酵工业,2018,44(1):5~30.
[2]高丽娟,王小芬,崔宗均,等.玉米、小麦、水稻秸秆自然发酵的生化变化[J].草地学报,2005,1:47~52.
[3]国家技术监督局.GB/T 6432-1994[S].饲料中粗蛋白质测定方法.北京:中国标准出版社,1995-01-01.
[4]胡丽云,余元善,徐玉娟,等.自然发酵对新会茶枝柑果皮品质的影响[J].广东农业科学, 2015,18:77~81.
[5]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业, 2017,43(2):79~84.
[6]潘小梅,彭荣,殷钟意,等.柑橘皮渣青贮用优良乳酸茵的筛选及其青贮效果[J].西北农林科技大学学报(自然科学版), 2017,45(4):196~203,212.
[7]闫雅岚,李小平,陈喜彦.泡菜在自然发酵过程中营养成分变化规律的研究[J].中国调味品,2008,9:53~55.
[8]姚焰础,杨飞云,刘作华,等.柑橘渣青贮过程中营养物质和苦味物质含量的动态变化规律研究[J].中国饲料,2012,7:14~15,19.
[9]游小燕,肖融,黄健,等.青贮甘薯藤发酵进程及品质研究[J].饲料工业,2011,32(11):56~58.
[10]张石蕊,陈铁壁,金宏.柑橘加工副产品中饲料营养物质的测定[J].饲料研究,2004,1:28~29.
[11]中华人民共和国国家质量监督检验检疫总局.GB/T 20806-2006[S].饲料中中性洗涤纤维(NDF)的测定.北京:中国标准出版社,2007-04-01.
[12]中华人民共和国国家质量监督检验检疫总局.GB/T 6435-2006[S].饲料中水分和其他挥发性物质含量的测定.北京:中国标准出版社,2007-04-01.
[13]中华人民共和国国家质量监督检验检疫总局.GB/T 6436-2002[S].饲料中钙的测定.北京:中国标准出版社,2002-07-01.
[14]中华人民共和国国家质量监督检验检疫总局.GB/T 6437-2002[S].饲料中总磷的测定分光光度法.北京:中国标准出版社,2002-07-01.
[15]中华人民共和国国家质量监督检验检疫总局.GB/T 6438-2007[S].饲料中粗灰分的测定.北京:中国标准出版社,2007-12-01.
[16]中华人民共和国农业部.NY/T 1459-2007[S].饲料中酸性洗涤纤维的测定.北京:中国标准出版社,2008-03-01.
[2]高丽娟,王小芬,崔宗均,等.玉米、小麦、水稻秸秆自然发酵的生化变化[J].草地学报,2005,1:47~52.
[3]国家技术监督局.GB/T 6432-1994[S].饲料中粗蛋白质测定方法.北京:中国标准出版社,1995-01-01.
[4]胡丽云,余元善,徐玉娟,等.自然发酵对新会茶枝柑果皮品质的影响[J].广东农业科学, 2015,18:77~81.
[5]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业, 2017,43(2):79~84.
[6]潘小梅,彭荣,殷钟意,等.柑橘皮渣青贮用优良乳酸茵的筛选及其青贮效果[J].西北农林科技大学学报(自然科学版), 2017,45(4):196~203,212.
[7]闫雅岚,李小平,陈喜彦.泡菜在自然发酵过程中营养成分变化规律的研究[J].中国调味品,2008,9:53~55.
[8]姚焰础,杨飞云,刘作华,等.柑橘渣青贮过程中营养物质和苦味物质含量的动态变化规律研究[J].中国饲料,2012,7:14~15,19.
[9]游小燕,肖融,黄健,等.青贮甘薯藤发酵进程及品质研究[J].饲料工业,2011,32(11):56~58.
[10]张石蕊,陈铁壁,金宏.柑橘加工副产品中饲料营养物质的测定[J].饲料研究,2004,1:28~29.
[11]中华人民共和国国家质量监督检验检疫总局.GB/T 20806-2006[S].饲料中中性洗涤纤维(NDF)的测定.北京:中国标准出版社,2007-04-01.
[12]中华人民共和国国家质量监督检验检疫总局.GB/T 6435-2006[S].饲料中水分和其他挥发性物质含量的测定.北京:中国标准出版社,2007-04-01.
[13]中华人民共和国国家质量监督检验检疫总局.GB/T 6436-2002[S].饲料中钙的测定.北京:中国标准出版社,2002-07-01.
[14]中华人民共和国国家质量监督检验检疫总局.GB/T 6437-2002[S].饲料中总磷的测定分光光度法.北京:中国标准出版社,2002-07-01.
[15]中华人民共和国国家质量监督检验检疫总局.GB/T 6438-2007[S].饲料中粗灰分的测定.北京:中国标准出版社,2007-12-01.
[16]中华人民共和国农业部.NY/T 1459-2007[S].饲料中酸性洗涤纤维的测定.北京:中国标准出版社,2008-03-01.