添加乳酸菌对苜蓿青贮过程中总黄酮提取率、β-葡萄糖苷酶活性及主要黄酮苷元含量的影响  

Effects of Adding Lactic Acid Bacteria on Extraction Rate of Total Flavones,β-Glucosidase Activity and Main Flavones Aglycone Contents in Alfalfa Silage

作　　者：张嘉宾 李苗苗 靳思玉 王立超 周昕[1] 黄秋连 王健 张爱忠[1] 曹阳[1] ZHANG Jiabin;LI Miaomiao;JIN Siyu;WANG Lichao;ZHOU Xin;HUANG Qiulian;WANG Jian;ZHANG Aizhong;CAO Yang(College of Animal Science and Veterinary Medicine,Heilongjiang Bayi Agricultural University,Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region,Engineering Research Center of Processing and Utilization of Grain By-Products,Ministry of Education,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学动物科技学院,粮食副产物加工与利用教育部工程研究中心,黑龙江省寒区饲料资源高效利用与营养调控重点实验室,大庆163319

出　　处：《动物营养学报》2021年第3期1584-1593,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点研发计划项目(2017YFD0502106-2);国家自然科学基金项目(31772673);黑龙江省饲草饲料协同创新推广体系岗位专家项目(黑农厅函[2019]766号-2019-04-02)。

摘　　要：本试验旨在研究添加乳酸菌对苜蓿青贮过程中总黄酮提取率的影响及其与发酵产物的关系。以苜蓿为试验材料,采用双因素(添加×贮藏时间)完全随机试验设计,添加处理包括无添加(对照)和添加乳酸菌(Lactobacillus plantarum),每个处理50个重复,贮藏时间分别为0、1、3、5、7、15、22、39、46、53、60、67、74 d,每个时间点开封3袋测定青贮的发酵品质、总黄酮提取率、β-葡萄糖苷酶活性及主要黄酮苷元含量,分析苜蓿总黄酮提取率与发酵产物的关系。结果表明:1)与对照组相比,乳酸菌组的pH及氨态氮/总氮显著降低(P<0.05),干物质、有机物、粗蛋白质、粗脂肪、乳酸、乙酸含量,总黄酮提取率,槲皮素、山奈酚、异鼠李素含量及β-葡萄糖苷酶活性均显著升高(P<0.05)。2)随着苜蓿青贮发酵时间的延长,无论添加乳酸菌与否,干物质、有机物、粗蛋白质、酸性洗涤纤维、中性洗涤纤维含量及pH呈现降低趋势,粗脂肪、乳酸、乙酸含量及氨态氮/总氮均呈现升高趋势,而总黄酮提取率及β-葡萄糖苷酶活性呈先升高后降低的趋势,槲皮素、山奈酚、异鼠李素含量均显著升高(P<0.05)。3)总黄酮提取率与pH存在极显著负相关(P<0.01),与乳酸含量存在极显著正相关(P<0.01),与乙酸含量存在显著正相关(P<0.05)。综上所述,添加乳酸菌可以显著提高苜蓿青贮的发酵品质,发酵品质良好的苜蓿青贮可以提高总黄酮提取率、β-葡萄糖苷酶活性以及槲皮素、山奈酚和异鼠李素含量。This study was conducted to determine the effects of the addition of lactic acid bacteria(LAB)on the extraction rate of total flavones during the fermentation of alfalfa silage and its relationship with the fermentation products.Using alfalfa as the test material,a two-factor(addition×storage time)completely randomized trial design was used.The addition treatment included the control group(no addition)and LAB addition,each treatment group has 50 replicates,and the storage time was 0,1,3,5,7,15,22,39,46,53,60,67 and 74 days,respectively.After opening 3 bags at each time point to determine the fermentation quality,total flavones extraction rate,β-glucosidase activity and main flavones aglycone contents of silage were measured,and the relationships between total flavones extraction rate and fermentation products were analyzed.The results showed as follows:1)compared with the control group,the pH,ammonia nitrogen/total nitrogen of the LAB group were significantly declined(P<0.05),the contents of dry matter,organic matter,crude protein,crude fat,lactic acid,acetic acid,the extraction rate of total flavones,the contents of quercetin,kaempferol,isorhamnetin ccontents andβ-glucosidase activity were significantly increased(P<0.05).2)With the extension of storage time,whether lactic acid bacteria were added or not,the dry matter,organic matter,crude protein,acid detergent fiber,neutral detergent fiber contents and pH showed a decreasing trend,crude fat,lactic acid,acetic acid contents,ammonia nitrogen/total nitrogen all showed an increasing trend,the total flavones extraction rate andβ-glucosidase activity showed a tendency to increase first and then decrease.The contents of quercetin,kaempferol and isorhamnetin increased significantly(P<0.05).3)There was a significant negative correlation between total flavones extraction rate and pH(P<0.01),a significant positive correlation with lactic acid content(P<0.01),and a significant positive correlation with acetic acid content(P<0.05).In summary,the addition of LAB can sign

关 键 词：苜蓿青贮 乳酸菌 发酵品质 黄酮类化合物 黄酮苷元 

分 类 号：S816[农业科学—饲料科学]