粗糙脉孢菌固体发酵对杜仲叶饲用价值的影响  

Effects of Solid-state Fermentation of Neurospora crassa on Feeding Value of Eucommia ulmoides Leaves

作　　者：张秀江[1,2] 胡虹 刘丽 解复红[1,2] 冯菲 马焕[1,2] 郭恒 向凌云[1,2] ZHANG Xiujiang;HU Hong;LIU Li;XIE Fuhong;FENG Fei;MA Huan;GUO Heng;XIANG Lingyun(Henan Academy of Sciences Institute of Biology Co.,Ltd.,Henan Zhengzhou 450008,China;Henan Engineering Technology Research Center of Industrial Enzymes,Henan Zhengzhou 450008,China)

机构地区：[1]河南省科学院生物研究所有限责任公司,河南郑州450008 [2]河南省工业酶工程技术研究中心,河南郑州450008

出　　处：《饲料工业》2023年第1期102-106,共5页Feed Industry

基　　金：河南省科学院科技开放合作项目[210905011];河南省科学院基本科研业务费项目[220605100]。

摘　　要：试验旨在研究粗糙脉孢菌固体发酵杜仲叶对其饲用价值的影响。培养基由杜仲叶粉450 g、玉米粉25 g、麸皮12.5 g、稻糠12.5 g组成,含水量为60%,38℃恒温培养15 d。结果表明:发酵后粗蛋白含量提高13.26%,游离氨基酸含量提高1.49倍,差异显著(P<0.05);粗脂肪含量降低1.79%,有机物含量提高1.51%,钙含量提高1.80%,差异不显著(P>0.05);总磷含量提高93.75%,差异显著(P<0.05)。粗纤维、中性洗涤纤维、酸性洗涤纤维、酸性洗涤木质素、植酸、单宁含量降低20.64%、19.26%、20.36%、23.91%、44.71%、58.86%,差异显著(P<0.05)。绿原酸、总黄酮含量提高57.68%、39.66%,桃叶珊瑚苷、京尼平苷酸含量降低11.54%、9.30%,差异显著(P<0.05);总多酚含量降低0.34%,差异不显著(P>0.05);番茄红素发酵前无检出,发酵后含量达到1.86 mg/g,差异显著(P<0.05)。粗糙脉孢菌固体发酵有助于增强杜仲叶的饲用价值和保健功能。This experiment is conducted to study the effects of solid fermentation of Neurospora crassa on feeding value of Eucommia ulmoides leaves. The medium was composed of 450 g of Eucommia ulmoides leaf powder, 25 g of corn flour, 12.5 g of bran and 12.5 g of rice bran, and the water content was 60%. The culture medium was incubated at 38 ℃ for 15 d. The results showed that the crude protein content and free amino acid content of E.ulmoides leaves is increased by 13.26% and 1.49 times respectively after fermentation(P<0.05). The crude fat content is decreased by 1.79%, the organic matter content is increased by 1.51%, the calcium content is increased by 1.80%, and the differences are not significant(P>0.05). Total phosphorus content is increased by 93.75% with significant difference(P<0.05). The contents of crude fiber, neutral detergent fiber, acid detergent fiber, acid detergent lignin, phytic acid and tannin are decreased by 20.64%, 19.26%, 20.35%, 23.91%, 44.71% and 58.86% respectively with significant differences(P<0.05). The chlorogenic acid content is increased by and the total flavonoid content is increased by 57.68%, the coraline and the geniposidic acid content is decreased by 11.54%, the differences are significant(P<0.05). The total polyphenol content is decreased by 0.34%, and the difference is not significant(P>0.05). No lycopene is detected before fermentation, and the content is 1.86 mg/g after fermentation, the difference are significant(P<0.05). The solid fermentation of E.ulmoides leaves is helpful to enhance feeding value and health care function.

关 键 词：杜仲 粗糙脉孢菌 固体发酵 营养成分 抗营养成分 功效成分 

分 类 号：S816.6[农业科学—饲料科学]