中国农业大学学报2026，Vol.31Issue(8)：137-147,11.DOI:10.11841/j.issn.1007-4333.2026.08.12
间歇曝气发酵对不同尾菜制备农用酵素效果的影响研究
Effects of intermittent aeration fermentation on the preparation of agricultural jiaosu from various vegetable residues
摘要
Abstract
This study aims to systematically compare the effects of traditional anaerobic fermentation and intermittent aeration fermentation on the efficiency and quality of agricultural jiaosu preparation,to realize the resource utilization of vegetable residues and improve the efficiency of agricultural jiaosu preparation of vegetable residues.The comprehensive effects of batch aeration fermentation in the preparation of agricultural jiaosu from different vegetable residues were evaluated by dynamically monitoring the changes in pH,the conductivity and reducing sugar content during fermentation,and by combining the total acidity,antioxidant enzyme activity and phenolic content of fermentation products.The results show that intermittent aeration fermentation increases the fermentation rate of agricultural jiaosu preparation from vegetable residues,and shortens the stabilization time of various physical and chemical indices.The time to stabilize the reducing sugar content of tomato residues,Pak choi residues,and carrot residues fermentation group was 20,30,and 8 days earlier than that of traditional anaerobic fermentation,respectively.Both the characteristics of the tail vegetable and the fermentation method jointly determined the changes in various indicators and enzyme characteristics.The agricultural jiaosu was prepared by using tomato residues under intermittent aeration fermentation,with a total acidity of 7.70 g/L on the 90th day of fermentation,and its enzyme activity was the highest.Compared with traditional anaerobic fermentation,the activities of superoxide dismutase,peroxidase,catalase,and amylase in batch aeration fermentation increased by 22.72％,19.77％,26.09％and 66.71％,respectively.The active substances,such as phenols,reached the highest content;the contents of total phenols and total flavonoids increased by 7.45％and 29.59％,respectively.This study provides a theoretical basis and technical reference for the resource utilization of vegetable residues and the enhancement of agricultural jiaosu preparation efficiency of vegetable residues.关键词
农用酵素/间歇曝气/厌氧发酵/尾菜/活性成分Key words
agricultural jiaosu/intermittent aeration/anaerobic fermentation/vegetable residues/active ingredients分类
农业科技引用本文复制引用
隋钦宇,刘佳辉,丁诣桐,左强,李貌,刘倩如,刘宏斌,段娜..间歇曝气发酵对不同尾菜制备农用酵素效果的影响研究[J].中国农业大学学报,2026,31(8):137-147,11.基金项目
国家重点研发计划(2022YFD1700700) （2022YFD1700700）
