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.
作者
张慧玲
王志伟
周中凯
ZHANG Huiling;WANG Zhiwei;ZHOU Zhongkai(Institute for New Rural Development,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China)
出处
《天津科技大学学报》
CAS
2019年第1期24-31,共8页
Journal of Tianjin University of Science & Technology
基金
国家级星火计划资助项目(2015GA610003)
天津科技大学新农村发展研究院开放基金资助项目(XNC201504)
关键词
藜麦秸秆
风味物质
蒸汽爆破
生物发酵
固相微萃取
气质联用
quinoa straw
volatile components
steam explosion
biological fermentation
solid phase microextraction
gas chromatography-mass spectrometry
