安徽农业大学学报2018，Vol.45Issue(6)：1004-1011,8.DOI:10.13610/j.cnki.1672-352x.20190102.019
黄酒米浆水制备农用酵素营养液发酵过程中营养成分的变化
Changes in nutrition components of agricultural Jiaosu nutrient solutions produced from rice milk during fermentation process
摘要
Abstract
Rice milk, the byproduct from producing yellow rice wine, is a kind of high concentration organic wastewater that could result in severe water pollution. In this study, changes in main nutrition components of agricultural Jiaosu nutrient solutions, which were fermented using rice milk instead of water and vegetable wastes (including radish leaves, cabbage leaves, and lettuce leaves), mixed with brown sugar as substrate during fermentation process, were investigated. The results showed that: all main nutrition components in solutions produced from rice milk were significantly greater than those of the control group (P<0.05) ; for solutions produced by different vegetable wastes, the changes of main nutrition components were similar. During fermentation, the contents of free amino acid, total phosphorus, total nitrogen, potassium ion content and total acid showed an increasing trend, while the level of total sugar dropped, potassium ion content rose firstly then decreased and then rose again; for instance, in solutions produced from radish leaves and rice milk after 90 days of fermentation, the total amount of sugar decreased by 76.68 ％, whereas the amount of total nitrogen, total phosphorus, potassium ion content, total acid and total free amino acid increased by 40.56 ％, 53.58 ％, 22.83 ％, 33.08 ％ and 183.4 ％, respectively; Alanine increased the most among the 17 free amino acids, grown by 638.6％ with the concentration of 3 677.4 mg·L-1. We also found a significant difference in nutrition components between solutions generated from different vegetable wastes including radish leaves, cabbage leaves, and lettuce leaves (P<0.05) ; average values of total nitrogen, total phosphorus, total sugar and total acid from radish leaf during fermentation period were around 4.67 mg·mL-1, 628.20 mg·L-1, 5.22 ％ and 13.30 g·L-1, respectively, which are higher than the levels of other nutrition components. The total free amino acid content in solution after 90 days of fermentation was 14 157.3 mg·L-1, which was also higher than those of the rest treatments. On the contrary, lettuce leaf Jiaosu nutrient solution had a higher potassium ion content, with the average amount of 95.22 mmol·L-1 in the period of fermentation.关键词
农用酵素营养液/黄酒米浆水/营养成分Key words
agricultural Jiaosu nutrient solution/rice milk/nutrition component分类
化学化工引用本文复制引用
方晟,周紫琳,郑凤丽,王珍珍,毛建卫,单之初..黄酒米浆水制备农用酵素营养液发酵过程中营养成分的变化[J].安徽农业大学学报,2018,45(6):1004-1011,8.基金项目
浙江省重点研发计划项目(2017C02009) （2017C02009）
国家级大学生创新创业训练计划项目(201710349024) （201710349024）
浙江省农业生物资源生化制造协同创新中心开放基金项目(2016KF0040,2016KF0114) （2016KF0040,2016KF0114）
绍兴市科技计划项目(2014B70031)共同资助 （2014B70031）
