芦笋茎叶青贮品质、微生物及挥发物质的特征分析  

Analysis on The Characteristics of Quality,Microorganism and Volatile Compounds of Asparagus Stems and Leaves Silage

作　　者：黄玲[1] 盛玉珍 韦树 谷赖佳 刘勇[1] 张骞方[1] 叶鹏盛[1] HUANG Ling;SHENG Yuzhen;WEI Shugu;LAI Jia;LIU Yong;ZHANG Qianfang;YE Pengsheng(Industrial Crops Research Institute,Sichuan Academy of Agricultural Sciences,Sichuan Research Center of Vegetable Engineering and Technology,Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan,Sichuan Chengdu 610300,China)

机构地区：[1]四川省农业科学院经济作物研究所,蔬菜种质与品种创新四川省重点实验室,四川省蔬菜工程技术研究中心,四川成都610300

出　　处：《饲料工业》2024年第16期123-131,共9页Feed Industry

基　　金：四川省区域创新合作项目[2021YFQ0017];四川省财政自主创新专项[2022ZZCX079];四川省科技计划项目[21SYSX0055]。

摘　　要：为了解析芦笋茎叶青贮后品质、微生物和挥发物质的特征,试验采用两种商品添加剂分别对芦笋茎叶进行青贮,50 d后测定青贮芦笋茎叶的品质、微生物、挥发性气味物质种类和含量。结果表明:加入添加剂青贮后提高了芦笋青贮料中乳酸的含量,降低了pH和氨态氮占总氮的比例。与青贮前相比,青贮后的芦笋茎叶中粗蛋白含量提高,粗纤维含量显著降低(P<0.05)。青贮后芦笋茎叶的细菌主要以厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和蓝细菌门(Cyanobacteria-Chloroplast)为主;真菌主要以子囊菌门(Ascomycota)和担子菌门(Basidiomycota)为主。芦笋茎叶青贮前、后分别鉴定出19种和22种挥发性物质(匹配度80%以上),青贮芦笋茎叶的主要挥发性物质是醛类,其次是烃类和酯类。青贮后芳香醛和有益烃类化合物角鲨烯含量明显增加,改善了风味及适口性。青贮后芦笋茎叶产生大量有益菌群,尤其是蓝细菌。芦笋茎叶加入添加剂青贮后改善了营养品质、微生物结构和风味物质。The purpose of this study was to analyzed the characteristics of quality,microorganisms and volatile compounds after ensiling of asparagus stems and leaves.In this experiment,two commercial additives were used to silage asparagus stems and leaves,and the quality,microorganisms and volatile compounds of the stems and leaves of asparagus silage were determined after 50 days.The results showed that,compared with the CK,the content of lactic acid in asparagus silage was increased,and the pH and ammonium nitrogen/total nitrogen(NH3-N/TN)were decreased after adding additive silage.Compared with that before silage,the crude protein content in asparagus stems and leaves were increased and the content of crude fiber were decreased significantly after silage(P<0.05).The bacteria tended to be dominated by the taxa firmicutes,proteobacteria and cyanobacteria in asparagus stems and leaves after silage.ascomycota and Cyanobacteria-Chloroplast were identifed as taxa predominating the fungi.19 and 22 kinds of volatile substances were identified(the matching degree was above 80)in pre-and post-ensiling asparagus stems and leaves.The main volatile compounds of post-ensiling asparagus stems and leaves were found to be aldehydes,hydrocarbons and esters.After silage,the content of aromatic aldehydes and squalene,a useful hydrocarbon compound,were greatly increased,and the flavor and palatability were improved.It was shown that a large number of beneficial bacteria,especially cyanobacteria,were propagated in post-ensiling asparagus stems and leaves.In summary,the nutritional quality,microbial structure and flavor substances of asparagus stems and leaves are improved by adding additives silage.

关 键 词：芦笋茎叶 青贮品质 营养成分 微生物 挥发性物质 

分 类 号：S816.5[农业科学—饲料科学]