微波预处理对紫花苜蓿鲜草中蛋白酶活力及其后期品质的影响  

The effect of microwave pretreatment on protease activity and late quality of fresh alfalfa

作　　者：秦静 李元晓[1] 席思藤 许皓月 韩春柳 侯璞 施霖 赵凌平[1] 王玉琴[1] QIN Jing;LI Yuanxiao;XI Siteng;XU Haoyue;HAN Chunliu;HOU Pu;SHI Lin;ZHAO Lingping;WANG Yuqin(College of Animal Science and Technology,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南科技大学动物科技学院,河南洛阳471000

出　　处：《黑龙江畜牧兽医》2021年第5期123-126,共4页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家重点研发计划项目(2018YFD0502000);河南科技大学大学生科研训练计划项目(2019398)。

摘　　要：为了研究微波处理对紫花苜蓿鲜草中蛋白酶活力和黄酮、叶绿素含量及其后期品质的影响,试验将新刈割的紫花苜蓿鲜草切碎并混合均匀,随机分成21等份,每份0.5 kg,从中任意取3份不经微波处理作为对照,剩余18份随机采用6种不同微波处理方式(231 W 30 s、231 W 45 s、231 W 60 s、385 W 30 s、385 W 45 s、385 W 60 s)进行微波处理,每个处理3个重复,测定处理后苜蓿的蛋白酶活力及黄酮、叶绿素、粗蛋白、粗脂肪、粗纤维的含量。结果表明:微波处理能降低紫花苜蓿鲜草中蛋白酶活力并最大限度地保留蛋白质含量,最佳微波处理组合为231 W 30 s,在此条件下,紫花苜蓿中粗蛋白含量高于对照3.00%,叶绿素、黄酮、粗脂肪、粗纤维含量均有所下降,但总体差异不显著(P>0.05)。说明231 W 30 s的微波处理能够降低紫花苜蓿鲜草中蛋白酶活力,提高粗蛋白含量,同时对其他物质含量的影响较小,从而使苜蓿保留较高的营养价值。In order to study the effect of microwave treatment on the protease activity, flavonoids, chlorophyll and its quality in fresh alfalfa, the experiment was conducted to chop and mix the fresh alfalfa into 21 equal parts randomly, 0.5 kg each. 3 samples was randomly chosen without microwave treatment as control, the remaining 18 samples were randomly adopted for microwave treatment using 6 different microwave treatment methods(231 W 30 s, 231 W 45 s, 231 W 60 s, 385 W 30 s, 385 W 45 s, 385 W 60 s),3 repetitions for each treatment. The processed alfalfa was tested for its protease activity and the contents of flavonoids, chlorophyll, crude protein, crude fat and crude fiber. The results showed that microwave treatment can reduce the protease activity in the fresh alfalfa and retain the protein content to the maximum. The best microwave treatment combination was 231 W 30 s. Under these conditions the crude protein content in alfalfa was 3.00% higher than that of the control. The contents of chlorophyll, flavonoids, crude fat, and crude fiber all decreased, but the overall difference was not significant(P>0.05). The results suggested that microwave treatment at 231 W 30 s can reduce the protease activity in fresh alfalfa, reduce the effect of protease activity on crude protein, and at the same time had a small effect on the contents of other substances, so that higher nutritional value of alfalfa was retained.

关 键 词：微波处理 蛋白酶活力 紫花苜蓿 粗蛋白 营养物质 

分 类 号：S816.11[农业科学—饲料科学]