摘要
分析测定了在恒温、恒湿条件下 4种植物油饼发酵过程中有机物质的变化。结果表明 ,由于不同植物油饼化学组成不同在发酵过程中所产生有机营养物质的成分和数量存在较大差异。发酵过程所产生的高级脂肪酸以C1 8、C1 6 酸为主 ,并且不饱和脂肪酸的含量明显高于饱和脂肪酸 ;有机酸则以乳酸、苹果酸、柠檬酸、琥珀酸、酒石酸、乙酸含量较高 ,草酸含量较低 ;氨基酸则以谷氨酸含量最高 ,天门冬氨酸、亮氨酸和精氨酸含量次之。有机酸和高级脂肪酸含量随发酵时间的增加而增加 ,腐熟到一定程度时达到最高 ;而饼肥发酵 70d时各种氨基酸含量明显降低。 4种饼肥相比 ,豆饼和花生饼在发酵过程中氨基酸产生量大于芝麻饼和菜籽饼。从速度来看 ,芝麻饼腐熟最快 ,其次是豆饼 ,再次是花生饼 ,菜籽饼腐熟最慢。
The organic substances were analyzed during fermentation of sesame seed cake, soybean cake, peanut seed cake and rape seed cake under constant temperature and humidity conditions. The results showed that large amount of higher fatty acid, organic acid and amino acid were produced during the fermentation of four kinds of plant oil cakes, but the quantity was different owing to the different chemical composition of oil cakes. The C 16 and C 18 acids were the dominant component in the higher fatty acids produced during fermentation, and the content of saturated acids was higher than that of the unsaturated acids obviously. In the produced organic acids, the contents of lactic acid, malic acid, citric acid, succinic acid, tartaric acid and acetic acid were higher than oxalic acid. The content of organic acids and higher fatty acids were increased with fermentation time, and they reached the highest value in specified fermentation stage. However, the glutamate occupies first place, aspartate, leucine and arginine comes second in all amino acids produced during the fermentation of oil cakes. The content of amino acids are significantly decreased after seventy days of fermentation. Among the four plant oil cakes, soybean and peanut cake produced most amino acids during fermentation, but the sesame seed cake showed the fastest fermentation rate, and the rape seed cake expressed the slowest.
出处
《植物营养与肥料学报》
CAS
CSCD
北大核心
2003年第3期303-307,共5页
Journal of Plant Nutrition and Fertilizers
基金
国家烟草局科研项目 (国烟科 1999年第 43 2号 )资助
