不同生长期苦豆子营养成分及不同菌种发酵效果的比较分析

Comparative Analysis of Nutritional Components of Sophora alopecuroide During Different Growth Stages and the Fermentation Effect of Different Strains

【目的】旨在比较分析不同生长期苦豆子全株、茎、叶和花的营养物质含量,确定苦豆子的最适宜收割时期,同时采用不同菌种对刈割苦豆子进行发酵处理,筛选适宜的发酵菌种。【方法】采集不同生长期苦豆子全株、茎、叶和花样品,测定其中粗蛋白质(CP)、粗脂肪(EE)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)和粗灰分(Ash)的含量;采用单因素完全随机试验设计,设对照组(CK组,不添加菌剂)、EM菌液组(E组,添加2 mg/kg EM菌液)、地衣芽孢杆菌组(D组,添加31.25 mg/kg地衣芽孢杆菌菌粉)、枯草芽孢杆菌组(K组,添加31.25 mg/kg枯草芽孢杆菌菌粉)和粪肠球菌组(F组,添加25 mg/kg粪肠球菌菌粉)进行发酵试验,每组4个重复。将调制好的发酵料置于37℃发酵96 h,评定发酵料感官品质,测定发酵料的营养成分含量。【结果】未开花期和初花期苦豆子全株和茎中CP含量显著高于盛花期,全株ADF含量和叶中NDF含量显著低于盛花期(P<0.05),而未开花期与初花期间无显著差异(P>0.05)。未开花期苦豆子全株中NDF含量显著低于初花期和盛花期(P<0.05),而初花期与盛花期间无显著差异(P>0.05)。未开花期苦豆子茎中NDF含量显著低于盛花期(P<0.05),而初花期与未开花期、盛花期相比无显著差异(P>0.05)。苦豆子茎中ADF含量的变化规律是盛花期>未开花期>初花期(P<0.05)。初花期苦豆子花中CP含量显著高于盛花期,NDF和ADF含量显著低于盛花期(P<0.05)。经地衣芽孢杆菌和枯草芽孢杆菌发酵后,苦豆子无丁酸臭味且具有芳香果味或面包香味,叶片结构良好,呈淡褐色,评分均为优良等级。苦豆子发酵料中CP含量呈现显著的变化规律:F<CK<E、D和K组(P<0.05),而E、D和K组间无显著差异(P>0.05)。苦豆子发酵料中EE含量呈现显著的变化规律:F<D<CK组(P<0.05)。苦豆子发酵料中NDF含量呈现显著的变化规律:D<CK、E和K<F组(P<0.05),而CK、E和K组间无显著差异(P>0.05)。苦豆子发酵料中ADF含量呈现显著的变化规律:D、K和F<CK和E组(P<0.05),而E和CK组相比无显著差异,D、F和K组之间无显著差异(P>0.05)。各组间粗灰分含量差异均不显著(P>0.05)。【结论】不同生长期苦豆子的营养物质含量存在一定差异,未开花期和初花期苦豆子的营养价值更高,可选择在此时期进行刈割。不同菌种对初花期苦豆子的发酵效果存在较大差异,其中枯草芽孢杆菌和地衣芽孢杆菌的发酵效果最好。

【Objective】The aim of this study was to compare and analyze the nutrient content of the whole plant,stem,leaves and flowers of different growing stages of Sophora alopecuroide,determine the most suitable harvesting period,and use different strains to ferment the cut of Sophora alopecuroide.【Method】The whole plant,stem,leaves and flower samples of Sophora alopecuroide at different growth stages were collected and the contents of crude protein(CP),crude fat(EE),neutral detergent fiber(NDF),acid detergent fiber(ADF)and crude ash(Ash)were determined.A single-factor completely randomized experiment design was adopted,and the fermentation experimental groups were control group(CK group without adding bacterioides),EM bacterial solution group(E group,added 2 mg/kg EM bacterial solution),Bacillus licheniformis group(D group,added 31.25 mg/kg Bacillus licheniformis powder),Bacillus subtilis group(K group,added 31.25 mg/kg Bacillus subtilis powder)and Enterococcus faecalis group(F group,added 25 mg/kg Enterococcus faecalis powder),with 4 replicates in each group.The prepared fermentation material was fermented at 37℃for 96 h,the sensory quality of the fermentation material was evaluated,and the nutrient contents of the fermented feed were determined.【Result】CP content in whole plant and stem of Sophora alopecuroide at non-flowering stage and initial flowering stage was significantly higher than that at full flowering stage,ADF content in whole plant and NDF content in leaves was significantly lower than that at full flowering stage(P<0.05),but there was no significant difference between non-flowering stage and initial flowering stage(P>0.05).The NDF content in whole plant of Sophora alopecuroide in non-flowering stage was significantly lower than that in initial flowering stage and full flowering stage(P<0.05),but there was no significant difference between initial flowering stage and full flowering stage(P>0.05).The content of NDF in the stems of Sophora alopecuroide at the non-flowering stage was significantly lower than that at the full flowering stage(P<0.05),but there was no significant difference between the initial flowering stage and the non-flowering stage and the full flowering stage(P>0.05).The significant changes of ADF content in the stems of Sophora alopecuroide were full flowering stage>non-flowering stage>initial flowering stage(P<0.05).The content of CP in Sophora alopecuroide flowers at initial flowering stage was significantly higher than that at full flowering stage,while the contents of NDF and ADF were significantly lower than that at full flowering stage(P<0.05).After fermentation by Bacillus licheniformis and Bacillus subtilis,the Sophora alopecuroide had no butyric acid odor and aromatic fruit or bread flavor,and the leaf structure was good,showing light brown,and the score was excellent.The content of CP in fermented feed of Sophora alopecuroide showed significant changes:F<CK<E,D and K groups(P<0.05),but there was no significant difference among groups E,D and K groups(P>0.05).The content of EE in fermented feed of Sophora alopecuroide showed significant changes:F<D<CK groups(P<0.05).The NDF in fermented feed of Sophora alopecuroide showed significant changes:D<CK,E and K<F groups(P<0.05),but there was no significant difference among CK,E and K groups(P>0.05).The ADF in fermented feed of Sophora alopecuroide showed significant changes:D,K and F<CK and E groups(P<0.05),while there was no significant difference between E and CK groups,and no significant difference among groups D,F and K(P>0.05).There was no significant difference in Ash content among the groups(P>0.05).【Conclusion】There were some differences in the nutrient content of Sophora alopecuroide in different growing stages,and the nutritional value of Sophora alopecuroide was higher in the non-flowering stage and the initial flowering stage,so the selection of cutting at this stage was suitable.The fermentation effect of different strains on Sophora alopecuroide at the initial flowering stage was different,among which Bacillus subtilis and Bacillus licheniformis had the best fermentation effect.