青贮发酵对番茄渣营养成分的影响  

Effects of Silage Fermentation on Nutritional Components of Tomato Pomace

作　　者：古丽努尔.阿曼别克 阿依古丽.达嘎尔别克 热娜古丽.木沙 艾比布拉.伊马木 

机构地区：[1]新疆农业大学草业与环境科学学院/新疆草地资源与生态重点实验室,新疆乌鲁木齐830052 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《山东农业科学》2016年第5期124-126,130,共4页Shandong Agricultural Sciences

基　　金：国家自然科学基金"番茄渣对围产期奶牛的抗氧化作用及机理研究"(31472125)

摘　　要：利用新鲜番茄渣调制青贮,比较分析发酵前后番茄渣的一般营养成分及番茄红素、维生素A、维生素E、维生素C等功能性成分含量变化。结果表明,新鲜番茄渣原料的水分含量为79.10%,水溶性糖含量为4.80%,p H值为4.12。青贮发酵后,乳酸和丙酸含量显著增加,p H值降至4.02;粗蛋白(CP)含量为18.59%,有所增加,但差异不显著;中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量分别为50.80%和43.63%,显著低于番茄渣原料;番茄红素、维生素A、胡萝卜素、维生素E、维生素C含量分别为32.19、23.60、0.73、10.20、19.60 mg/kg,其含量较发酵前均有所降低,其中番茄红素、胡萝卜素和维生素C差异不显著,而维生素A、维生素E差异显著。The fresh tomato pomace was used as raw material for modulation silage,and the changes of general nutrients and functional ingredients such as lycopene,vitamin A,vitamin E and vitamin C were comparatively analyzed. The results showed that,the moisture content of fresh tomato pomace was 79. 10%,the water soluble carbohydrate content was 4. 80%,and the p H value was 4. 12. After silage fermentation,the lactic acid and propionic acid contents increased significantly and the p H value decreased to 4. 02. The content of crude protein（ CP） increased to 18. 59%,and the difference was not significant. The neutral detergent fiber（ NDF） and acid detergent fiber contents were 50. 80% and 43. 63% respectively,which were significantly lower than those in raw material. The contents of lycopene,vitamin A,carotene,vitamin E and vitamin C were 32. 19,23. 60,0. 73,10. 20 and 19. 60 mg / kg respectively,which were lower than those before fermentation. And the differences of lycopene,carotene and vitamin C contents were not significant,but those of vitamin A and E were significant.

关 键 词：番茄渣 青贮发酵 营养素 功能性成分 

分 类 号：S641.209.9[农业科学—蔬菜学]