发酵法与化学法改良油茶籽粕品质效果的比较  

Comparison of bio-fermentation and chemical method in the improvement of the quality of oil-tea camellia seed meal

作　　者：周浩宇[1,2] 黄凤洪[2] 钮琰星[2] 黄茜[2] 何江[1,2] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]中国农业科学院油料作物研究所,武汉430062

出　　处：《中国油脂》2010年第9期40-43,共4页China Oils and Fats

基　　金：国家科技支撑计划(2009BADB1B10);农业科技成果转化项目(2009D10044);湖北省重点基金(2009CDA107)

摘　　要：以油茶籽粕为主要原料,采用化学法和微生物发酵法对其进行脱毒。微生物发酵法以枯草芽孢杆菌、黑曲霉、产朊假丝酵母为发酵菌种,研究单菌、混合菌固态发酵后油茶籽粕中各抗营养因子的降解率。结果表明,混合菌发酵效果优于单菌发酵,茶皂素、总酚、粗纤维的降解率分别达到87.63%、87.87%和37.29%,粗蛋白含量提高率达66.98%。化学法脱毒后油茶籽粕中的茶皂素、总酚含量分别降至0.93%和0.74%,粗纤维含量则大大增加。Detoxifieation of oil - tea camellia seed meal was studied by chemical method and bio - fermentation method. For bio - fermentation method, Bacillus subtilis, Aspergillus niger, Candida utilis were used as start strains and the degradation rates of various anti - nutritional factors in the oil - tea camellia seed meal after single strain and mixed strains solid - state fermentation were studied. The results indleated that the effect of mixed strains fermentation was better than that of single strain fermentation ; the degradation rates of tea saponin, total phenols, crude fiber for mixed strains fermentation were 87.63 %, 87. 87% and 37.29% ,respectively, and the increase rate of crude protein was 66.98% ;for chemical detoxifieation, the tea saponin, and total phenols contents were reduced to 0.93% and 0.74%, but the crude fiber content increased significantly.

关 键 词：油茶籽粕 抗营养因子 微生物发酵法脱毒 化学法脱毒 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] S816[轻工技术与工程—食品科学与工程]