文献类型：期刊文献

中文题名：两种农用酵素营养液发酵过程中营养成分的变化

英文题名：Changes in Nutrition Component of Two Jiaosu Nutrient Solutions During Fermentation Process

作者：周健[1];方晟[1,2];喻锦秋[1];沙如意[2,3,4];王珍珍[2,3,4];毛建卫[2,3,4]

机构：[1]绍兴文理学院元培学院医药与健康分院,浙江绍兴312000;[2]浙江省农产品化学与生物加工技术重点实验室,杭州310023;[3]浙江省农业生物资源生化制造协同创新中心,杭州310023;[4]浙江科技学院生物与化学工程学院/轻工学院食品科学与工程系,杭州310023

年份：2019

卷号：0

期号：7

起止页码：92

中文期刊名：科技通报

外文期刊名：Bulletin of Science and Technology

收录：CSTPCD

基金：浙江省重点研发计划项目(2017C02009);国家级大学生创新创业训练计划项目(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);绍兴市科技计划项目(2014B70031)

语种：中文

中文关键词：农用酵素营养液;金荞麦叶;覆盆子叶;营养成分

外文关键词：jiaosu nutrient solution;fagopyrum dibotrys leaf;raspberry leaf;nutrition component

中文摘要：以金荞麦叶和覆盆子叶为植物原料,经酵母菌发酵制备农用酵素营养液,研究其发酵过程中主要营养组分的动态变化规律。结果表明,随着发酵时间的延长,金荞麦叶和覆盆子叶农用酵素营养液各营养组分的变化趋势类似。游离氨基酸含量呈先上升后下降趋势;总氮含量呈不规则变化;总酚、总酸和总磷含量总体呈上升趋势;总糖含量呈下降趋势;钾离子含量呈先升高后下降再上升变化。但两者养分含量除钾离子外差异较为明显。金荞麦叶农用酵素营养液的总氮、游离氨基酸以及总酸含量高于覆盆子叶农用酵素营养液;而覆盆子叶农用酵素营养液的总糖、总磷和总酚含量较高。

外文摘要：In this study,changes in nutrition component of fagopyrum dibotrys leaf and raspberry leaf jiaosu nutrient solutions during yeast fermentation were investigated.The results showed that the changes in nutrition component of those two nutrient solutions were similar.Free amino acid content was first increased,then decreased in the fermentation process;Total nitrogen had an irregular inflection;Total phenols and total phosphorus showed an increasing trend;Total sugar content were decreased,whereas total acid was increased during fermentation;Potassium ion content presented a rising tendency at the beginning,decreased in the middle,then increased.However,there was a significant difference innutrition component between those two nutrient solutions excluding potassium ion content.Total nitrogen,free amino acid and total acid content in fagopyrum dibotrys leaf jiaosu nutrient solution were higher;On the contrary,raspberry leaf jiaosu nutrient solution had a higher content of total sugar,total phosphorus and total phenols.