【摘要】 以栀子花和玉兰花为原料发酵制备酵素营养液,研究其发酵过程中主要营养组分的动态变化规律。结果表明,随着发酵时间的延长,两种酵素营养液中钾离子和总糖含量呈下降趋势,总酸含量呈上升趋势,总磷含量呈先上升后下降的变化;玉兰花酵素营养液的总酚、游离氨基酸及总氮含量呈先升高后降低趋势;栀子花酵素营养液的总酚含量呈上升趋势,游离氨基酸含量呈下降趋势,总氮含量呈不规则变化。发酵过程中,玉兰花酵素营养液的总氮、总磷、钾离子以及总酚含量高于栀子花酵素营养液;而栀子花酵素营养液的总糖和总酸含量较高。更多还原

【Abstract】 Changes in nutrition component of magnolia and gardenia enzyme nutrient solutions during fermentation process were investigated. Results showed that total sugar and potassium ion content were decreased,whereas total acid was increased during fermentation. Total phosphorus was first increased,then decreased in the fermentation process. Total phenols,free amino acid and total nitrogen in magnolia enzyme nutrient solution presented a rising tendency at the beginning,then decreased. In the process of gardenia enzyme nutrient solution fermentation,total phenols rose,free amino acid showed a descending trend,and total nitrogen had an irregular inflection. During fermentation,total nitrogen,total phosphorus,total phenols and potassium ion content in magnolia enzyme nutrient solution were higher. On the contrary,gardenia enzyme nutrient solution had a higher content of total sugar and total acid.更多还原