尾菜发酵过程中的养分特征及影响因素研究  

Nutrition Profiles of Vegetable Wastes and the Influencing Factors During the Fermentation Process

作　　者：李峰 张玉婷[2] 李妍 陈秋生[2] 梁海恬 何宗均[1] 高贤彪 Li Feng;Zhang Yuting;Li Yan;Chen Qiusheng;Liang Haitian;He Zongjun;Gao Xianbiao(Institute of Agricultural Resources and Environment,Tianjin Academy of Agricultural Sciences,Tianjin 300380;Institute of Agro-product Safety and Nutrition,Tianjin Academy of Agricultural Sciences,Tianjin 300380)

机构地区：[1]天津市农业科学院农业资源与环境研究所,天津300380 [2]天津市农业科学院农产品质量安全与营养研究所,天津300380

出　　处：《中国农学通报》2021年第31期91-97,共7页Chinese Agricultural Science Bulletin

基　　金：国家重点研发计划课题“农田尾菜资源化全量利用技术集成示范”(2016YFD0801007);天津市重点研发计划项目“蔬菜废弃物肥料化处理与循环利用技术示范”(19YFYZSN00030);天津市科技支撑重点项目“安全种植多种绿色有机肥料的产业化关键技术研究与应用”(17YFZCNC00420)。

摘　　要：为探讨不同因素对尾菜发酵过程中养分的影响,设计尾菜静态发酵实验,并对发酵前后的养分特征进行检测分析。结果表明,发酵后,尾菜的含水率、有机碳、全氮、全磷、全钾及粗纤维均呈下降趋势,pH呈上升趋势。初始含水率显著影响水分及全磷的损失率。碳氮比显著影响水分、全磷及全钾的损失率。剪切长度显著影响有机碳、全氮、全磷及全钾的损失率。从发酵温度和养分损失率等方面综合考虑,最优发酵因素为碳氮比25:1、含水率65%、剪切长度1 cm。To investigate the effect of different factors on nutrition profiles of vegetable wastes during the fermentation process, a static fermentation experiment of vegetable wastes was designed and the nutrition profiles were analyzed during the fermentation process. The results showed that water content, organic carbon,total nitrogen, total phosphorus, total potassium and crude fiber decreased after the fermentation, while pH value increased. The descent rates of water content and total phosphorus were significantly influenced by the original water content of the vegetable wastes. The descent rates of water content, total phosphorus, and total potassium were significantly influenced by the original carbon-nitrogen ratio of the vegetable wastes. The descent rates of organic carbon, total nitrogen, total phosphorus, and total potassium were significantly influenced by the original length of the vegetable wastes. According to temperature and the descent rates of nutrition profiles, the optimum fermentation factor was carbon-nitrogen ratio of 25:1, water content of 65% and length of 1 cm.

关 键 词：尾菜 农业废弃物 资源化利用 静态发酵 性质 养分 最优发酵因素 

分 类 号：S19[农业科学—农业基础科学]