| 赵峥,周德平,褚长彬,王庆峰,吴淑杭.不同葡萄废果组成对厌氧发酵转化活性物质的影响[J].农业环境科学学报,2022,41(5):1116-1121. |
| 不同葡萄废果组成对厌氧发酵转化活性物质的影响 |
| Effects of different waste grape fruit components on the transformation of active substances by anaerobic fermentation |
| 投稿时间：2021-09-02 |
| DOI：10.11654/jaes.2021-1005 |
| 中文关键词: 葡萄废果 厌氧发酵 游离氨基酸 农业废弃物 循环利用 |
| 英文关键词: grape waste anaerobic fermentation free amino acids agricultural waste cyclic utilization |
| 基金项目:上海市科技兴农项目（2020-02-08-00-12-F01457）；上海市2020年度科技创新行动计划国内科技合作项目（20015800600） |
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| 中文摘要: |
| 为分析不同葡萄废果组成对厌氧发酵过程和发酵产物中活性物质组分的影响，以葡萄废果为原材料，添加酵母菌进行厌氧发酵，设置不同葡萄废果组成，考察含有葡萄皮和籽粒是否会对葡萄废果厌氧发酵产生影响。结果表明：不同底物组成对发酵过程中pH的动态变化有影响，去除葡萄皮和籽粒（T2）处理的pH高于含有葡萄废果全部成分（T1）的处理；而底物组成的差异对EC值的动态变化没有明显影响。添加酵母菌进行厌氧发酵能显著提高产物中游离氨基酸和总有效氮的含量（P<0.05），与发酵前相比分别提高了226.05%~276.66%和31.13%~40.75%。去除葡萄皮和籽粒后有利于发酵产物中游离氨基酸含量的提高，T2处理在9类氨基酸的含量上均具有显著优势，但F-、总酚和总酸的含量出现了显著降低。研究表明，外源添加酵母菌进行厌氧发酵是一种潜在的葡萄废果资源化循环利用方式，不同底物组成对发酵产物的组分有一定影响，发酵产物中含有丰富的营养元素和活性物质，具有较高的再利用价值。 |
| 英文摘要: |
| To provide basic data for the recycling of waste grape fruit, an experiment was conducted to analyze the effects of different grape fruit components on the anaerobic fermentation and transformation of active substances. Waste grape fruits were fermented with yeast. Two treatments were set up, incorporating different components of the fruits, to investigate the effect of grape skins and seeds on anaerobic fermentation. T1 fermented with all waste grape fruit components and T2 fermented without skins and seeds. Results indicated that the different fruit components affected the pH of the fermentation process. The pH of T2 which fermented without grape skins and seeds was higher than that of T1. The different components had no significant effect on the variation of the EC value during fermentation. Fermentation with yeasts significantly increased the free amino acid and total available nitrogen content of the fermented products（P<0.05）. Compared with unprocessed grape fruits, the contents of free amino acids and total available nitrogen, respectively, were 226.05%~ 276.66% and 31.13%~40.75% higher after fermentation. The removal of grape skins and seeds increased the content of free amino acids in the fermented products. In total, 9 kinds of amino acids were significantly higher in T2 than in T1. However, the contents of F-, total phenols, and total acids were significantly lower in T2 than in T1. The study demonstrated that anaerobic fermentation with exogenous yeast is a promising method for recycling grape fruit waste. Different components of grape fruits have different impacts on the composition of active substances in fermented products. The fermented products of this waste are rich in nutritional elements and active substances, which have high cyclic utilization. |
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