汽爆及发酵处理对藜麦秸秆挥发性风味物质的影响
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摘要
藜麦秸秆是良好的饲用原料,为了提高其消化利用率,本文依次对该秸秆进行低强度蒸汽爆破(0.5、1.0、1.5 MPa,5 min)及生物厌氧发酵(25℃,7 d)处理,并采用顶空固相微萃取与气质联用法分析汽爆及发酵前后样品中挥发性风味成分的变化.结果表明,藜麦秸秆的挥发性风味成分主要为醇类、酯类、醛类、芳香类等,其中1.0 MPa汽爆处理产生的风味物质最多,共计93种,并且1.0 MPa汽爆秸秆发酵后芳香类、醇类、酯类风味物质比例显著提高.总之,1.0 MPa汽爆及发酵的复合处理可以改善藜麦秸秆风味及适口性.
Quinoa straw is a good feed material. In this research,firstly the straw was treated by low-intensity steam explosion(0.5、1.0、1.5 MPa,5 min)and bio-fermentation,and the variety of the volatile flavor components in samples before and after steam explosion and fermentation was analyzed using HS-SPME GC-MS. The results indicated that,the main volatile flavor components in the straw were alcohols,esters,aldehydes,aromatics and some other compounds. They also showed that the steaming treatment at 1.0 MPa pressure resulted in most aromatic substances in the straw with a total of 93 types,and the alcoholic flavor of the product after the fermentation of the raw material was richer. In short,after the combination process of 1.0 MPa steam explosion and fermentation,the palatability of quinoa straw can be improved greatly,and the straw can become good animal feed.
Quinoa straw is a good feed material. In this research,firstly the straw was treated by low-intensity steam explosion(0.5、1.0、1.5 MPa,5 min)and bio-fermentation,and the variety of the volatile flavor components in samples before and after steam explosion and fermentation was analyzed using HS-SPME GC-MS. The results indicated that,the main volatile flavor components in the straw were alcohols,esters,aldehydes,aromatics and some other compounds. They also showed that the steaming treatment at 1.0 MPa pressure resulted in most aromatic substances in the straw with a total of 93 types,and the alcoholic flavor of the product after the fermentation of the raw material was richer. In short,after the combination process of 1.0 MPa steam explosion and fermentation,the palatability of quinoa straw can be improved greatly,and the straw can become good animal feed.
引文
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[2]魏爱春,杨修仕,么杨,等.藜麦营养功能成分及生物活性研究进展[J].食品科学,2015,36(15):272-276.
[3]肖正春,张广伦.藜麦及其资源开发利用[J].中国野生植物资源,2014,33(2):62-66.
[4]张慧玲,王志伟,周中凯.不同汽爆处理对藜麦秸秆化学组成及纤维结构的影响[J].中国农业科技导报,2018,20(7):105-112.
[5]陈洪章,刘丽英.蒸汽爆碎技术原理及应用[M].北京:化学工业出版社,2007.
[6]Pellati F,Benvenuti S,Yoshizaki F,et al.Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile compounds of Evodia species fruits[J].Journal of Chromatography A,2005,1087(1/2):265-273.
[7]Umano K,Hagi Y,Nakahara K,et al.Volatile chemicals identified in extracts from leaves of Japanese mugwort(Artemisia princeps Pamp.)[J].Journal of Agricultural&Food Chemistry,2000,48(8):3463-3469.
[8]乜兰春,孙建设,陈华君,等.苹果不同品种果实香气物质研究[J].中国农业科学,2006,39(3):641-646.
[9]韩宝瑜,周成松.茶梢和茶花信息物引诱有翅茶蚜效应的研究[J].茶叶科学,2004,24(4):249-254.
[10]Radulovi?N S,Dordevi?A S,Zlatkovi?B K,et al.GC-MS analyses of flower ether extracts of Prunus domestica L.and Prunus padus L.(Rosaceae)[J].Chemical Papers,2009,63(4):377-384.
[11]Chu F L,Yaylayan V A.Model studies on the oxygeninduced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR[J].Journal of Agricultural&Food Chemistry,2008,56(22):10697-10704.
[12]刘强林,赵永锋,孟庆翔.秸秆汽爆技术及其在反刍动物饲养中的应用[J].中国畜牧杂志,2015,51(S1):71-74.
[13]贾晶霞,梁宝忠,王艳红,等.不同汽爆预处理对干玉米秸秆青贮效果的影响[J].农业工程学报,2013,29(20):192-198.
[14]皮向荣,郝俊光,陈华磊.啤酒中的羰基化合物来源及形成机理[J].酿酒科技,2010(8):68-73.
[15]李洪波,刘胜辉,李映志,等.顶空固相微萃取和气相色谱-质谱法测定菠萝蜜果肉中的香气成分[J].热带作物学报,2013,34(4):755-763.
[16]孙宝国.食用调香术[M].北京:化学工业出版社,2003.
[17]商杨,边连全,刘显军,等.饲料香味剂对饲料抗氧化性、育肥猪生长性能和肉质的影响[J].饲料工业,2013,34(2):22-27.