微生物发酵茶籽粕工艺优化及其结构组成分析

Optimization of microbial fermentation process for tea seed meal and analysis of its structural composition

利用微生物发酵茶籽粕。以茶皂素质量和粗蛋白质含量为指标,在单因素试验的基础上通过响应面法优化发酵工艺,并对比分析发酵前后茶籽粕的结构成分。结果表明:最佳发酵工艺为微生物种子液接种量10.8%(以发酵前茶籽粕质量计)、料液比1∶1(g/mL)、发酵时间49.6 h、发酵温度37.2℃,在此条件下,发酵茶籽粕中茶皂素质量和粗蛋白质含量分别达到1.712 g和15.16%,相较发酵前分别提高12.93%和25.39%。通过傅里叶红外光谱和氨基酸组成分析表明,茶籽粕在发酵前后的结构有一定的变化,且氨基酸含量存在一定的差异,发酵后总氨基酸含量下降,但必需氨基酸总含量显著增加。

Tea seed meal was fermented by microorganisms.Taking the mass of tea saponins and crude protein content as indicators,the fermentation process was optimized by response surface methodology based on single factor experiment,and the structural composition of tea seed meal before and after fermentation were compared and analyzed.The results showed that the optimal fermentation process were microbial seed liquid inoculation amount 10.8%(based on the mass of tea seed meal before fermentation),solid-liquid ratio 1:1(g/mL),fermentation time 49.6 h,and fermentation temperature 37.2℃.Under the conditions,the mass of tea saponins and crude protein content in fermented tea seed meal reached 1.712 g and 15.16%,respectively,with an increase of 12.93%and 25.39%compared with before fermentation.Through Fourier transform infrared spectroscopy and amino acid composition analysis,it was found that there were certain changes in the structure of tea seed meal before and after fermentation,and there were differences in the content of various substances.After fermentation,the total amino acid content decreased,but the total content of essential amino acid significantly increased.