苜蓿青贮过程中叶绿素降解代谢研究进展

Study progress on degradation metabolism of chlorophyll in alfalfa(Medicago sativa L.) silage during fermentation

叶绿素不仅影响苜蓿青贮发酵品质的感官评分,也是苜蓿青贮饲料中的重要功能性成分,发酵品质优良的苜蓿青贮可能由于叶绿素降解少而具有与其原料相近的颜色。这篇综述对苜蓿叶绿素稳定性、功能、青贮苜蓿中的叶绿素以及叶绿素降解相关基因表达等进行了概述,提出了叶绿素降解相关酶活性及其基因表达是影响叶绿素降解代谢主要因素的假说,以期揭示苜蓿青贮过程中叶绿素降解代谢机制,为调制生产富含功能性成分的苜蓿青贮饲料提供理论基础。

Chlorophyll not only affects the sensory score of the fermentation quality of alfalfa(Medicago sativa L.)silage,but also is an important functional ingredients in alfalfa silage.The green color of a good quality of alfalfa silage is similar to its material,which may attribute it to less chlorophyll degradation.Alfalfa is as experiment material in this project,silage is prepared by a method of small-scale fermentation.It is the first time that dynamic change of chlorophyll degradation productions,activity of chlorophyll degrading enzyme are to be studied,that the mechanisms and rules of chlorophyll degradation during the fermentation of alfalfa silage is to be revealed.This project has important practical significance,because it will provide to the theoretical foundation for preparing alfalfa silage containing a high level of functional ingredients.