凉茶渣的固态发酵工艺和产物抗氧化活力研究  

Study on solid state fermentation process herbal of tea residue and antioxidant activity of product

作　　者：袁明贵 唐兴刚 徐志宏 魏琦麟 田雅 孙凯辉 王晓珊 向蓉 YUAN Ming-gui;TANG Xing-gang;XU Zhi-hong;WEI Qi-lin;TIAN Ya;SUN Kai-hui;WANG Xiao-shan;XIANG Rong

机构地区：[1]广东省农业科学院动物卫生研究所、广东省畜禽疫病防治研究重点实验室、农业农村部兽用药物与诊断技术广东科学观测实验站,广东广州510640 [2]广东特酵生物科技股份有限公司,广东揭阳515500

出　　处：《饲料研究》2023年第16期87-90,共4页Feed Research

基　　金：揭阳市科技计划项目(项目编号:Dzxny016);广州市科技计划项目(项目编号:20212100069)。

摘　　要：试验旨在促进凉茶渣在饲料中资源化利用。采用单因素试验和正交试验的方法,优化黑曲霉和产朊假丝酵母联合发酵凉茶渣的工艺。结果显示,凉茶渣最佳发酵工艺为含水量80%、浸泡液pH值9.00、温度34℃、发酵时长168 h,此条件下凉茶渣的降解率和产物pH值分别为23.87%和3.98。当产物水提液浓度为24 g/L时,超氧阴离子自由基、羟基自由基和DPPH自由基的清除率分别为28.65%、80.46%、82.06%。研究表明,发酵凉茶渣具有较强的抗氧化活力。The experiment was to promote the resource utilization of herbal tea residue in feed.The single factor test and orthogonal test were used to optimize the process of the joint fermentation of Aspergillus niger and Candida utilis to herbal tea residue.The results showed that the optimal fermentation process for herbal tea residue was 80%water content,pH value of 9.00 in the soaking solution,temperature of 34℃and fermentation time of 168 h.Under the conditions,the degradation rate of herbal tea residue and the pH value of the product were 23.87%and 3.98,respectively.Under the optimal process,the fermentation products have good antioxidant properties.When the concentration of the product water extract was 24 g/L,the clearance rates of superoxide radicals,hydroxyl radicals and DPPH radicals were 28.65%,80.46%and 82.06%,respectively.The study indicates that fermented herbal tea residue has strong antioxidant activity.

关 键 词：凉茶渣 黑曲霉 产朊假丝酵母 降解率 抗氧化 

分 类 号：S816.6[农业科学—饲料科学]