草业学报 ›› 2022, Vol. 31 ›› Issue (7): 96-110.DOI: 10.11686/cyxb2021260
崔艺燕1(), 李家洲1, 田志梅1, 邓盾1, 鲁慧杰1, 刘志昌1, 容庭1, 马现永1,2()
收稿日期:
2021-06-29
修回日期:
2021-09-08
出版日期:
2022-07-20
发布日期:
2022-06-01
通讯作者:
马现永
作者简介:
E-mail: maxianyong@gdaas.cn基金资助:
Yi-yan CUI1(), Jia-zhou LI1, Zhi-mei TIAN1, Dun DENG1, Hui-jie LU1, Zhi-chang LIU1, Ting RONG1, Xian-yong MA1,2()
Received:
2021-06-29
Revised:
2021-09-08
Online:
2022-07-20
Published:
2022-06-01
Contact:
Xian-yong MA
摘要:
本试验旨在研究康宁木霉固态发酵茶渣,提高茶渣营养价值,并筛选出最佳的发酵条件。用单因素试验优化发酵茶渣的基质比例(茶渣∶玉米粉=6∶4、7∶3、8∶2、9∶1)、料液比(3∶7、4∶6、5∶5、6∶4、7∶3)、接种量(2%、4%、6%、8%、10%)、发酵温度(25、28、31、34、37 ℃)和发酵时间(0、2、4、6、8、10、14、22 d)。以基质比例、发酵温度、接种量和发酵时间为影响因素,进行L9(34)正交试验确定茶渣最优发酵条件。测定各组发酵产物粗蛋白质、粗脂肪、还原糖、黄酮、皂苷和咖啡因含量,计算各组合的综合评分。确定最优条件后进行对比试验,比较了发酵前后茶渣的营养成分、活性物质和游离氨基酸含量。结果表明:1)单因素试验中,以下条件的综合评分最高:基质比例为7∶3,料液比为5∶5,接种量为8%,发酵温度为31 ℃,发酵时间为6 d。2)正交试验表明,康宁木霉发酵茶渣(料液比为5∶5)的最佳条件是:基质比例为7.0∶2.5,发酵温度为31 ℃,接种量为7%,发酵时间为6或7 d。3)与未发酵茶渣相比,最优条件下发酵茶渣的粗蛋白质、还原糖、黄酮、咖啡因、多种游离氨基酸含量和必需氨基酸/总氨基酸、风味氨基酸/总氨基酸均显著提高(P<0.05),皂苷含量显著降低(P<0.001),粗脂肪含量与未发酵茶渣无显著差异(P>0.05)。发酵6和7 d的茶渣营养成分和活性物质含量无显著差异(P>0.05)。由此可见,康宁木霉发酵茶渣能够改善茶渣的营养价值。
崔艺燕, 李家洲, 田志梅, 邓盾, 鲁慧杰, 刘志昌, 容庭, 马现永. 康宁木霉固态发酵改善茶渣营养价值[J]. 草业学报, 2022, 31(7): 96-110.
Yi-yan CUI, Jia-zhou LI, Zhi-mei TIAN, Dun DENG, Hui-jie LU, Zhi-chang LIU, Ting RONG, Xian-yong MA. Solid-state fermentation with Trichoderma koningii improves nutritional value of tea dregs[J]. Acta Prataculturae Sinica, 2022, 31(7): 96-110.
水平 Levels | 基质比例 Substrate ratio (kg∶kg, A) | 发酵温度 Fermentation temperature (℃, B) | 接种量 Inoculation amount (%, C) | 发酵时间 Fermentation time (d, D) |
---|---|---|---|---|
1 | 7.0∶2.5 | 29 | 7 | 5 |
2 | 7.0∶3.0 | 31 | 8 | 6 |
3 | 7.0∶3.5 | 33 | 9 | 7 |
表 1 正交试验因素与水平
Table 1 Factors and levels of orthogonal test
水平 Levels | 基质比例 Substrate ratio (kg∶kg, A) | 发酵温度 Fermentation temperature (℃, B) | 接种量 Inoculation amount (%, C) | 发酵时间 Fermentation time (d, D) |
---|---|---|---|---|
1 | 7.0∶2.5 | 29 | 7 | 5 |
2 | 7.0∶3.0 | 31 | 8 | 6 |
3 | 7.0∶3.5 | 33 | 9 | 7 |
项目Items | 最高分Highest score | 较高分Higher score | 平均分Average score | 较低分Lower score | 最低分Lowest score |
---|---|---|---|---|---|
粗蛋白质 CP | 25 | 18.75 | 12.5 | 6.25 | 0 |
粗脂肪 EE | 20 | 15.00 | 10.0 | 5.00 | 0 |
还原糖 Reducing sugars | 10 | 7.50 | 5.0 | 2.50 | 0 |
黄酮 Total flavonoids | 15 | 11.25 | 7.5 | 3.75 | 0 |
皂苷 Saponins | 0 | 3.75 | 7.5 | 11.25 | 15 |
咖啡因 Caffeine | 0 | 3.75 | 7.5 | 11.25 | 15 |
表 2 评分标准
Table 2 Scoring criteria
项目Items | 最高分Highest score | 较高分Higher score | 平均分Average score | 较低分Lower score | 最低分Lowest score |
---|---|---|---|---|---|
粗蛋白质 CP | 25 | 18.75 | 12.5 | 6.25 | 0 |
粗脂肪 EE | 20 | 15.00 | 10.0 | 5.00 | 0 |
还原糖 Reducing sugars | 10 | 7.50 | 5.0 | 2.50 | 0 |
黄酮 Total flavonoids | 15 | 11.25 | 7.5 | 3.75 | 0 |
皂苷 Saponins | 0 | 3.75 | 7.5 | 11.25 | 15 |
咖啡因 Caffeine | 0 | 3.75 | 7.5 | 11.25 | 15 |
基质比例 Substrate ratio | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
6∶4 | 23.89d | 2.57ab | 28.68a | 6.07a | 196.57b | 108.63c | 66.25 |
7∶3 | 24.65c | 2.82ab | 19.80b | 6.80a | 206.50b | 130.28b | 70.00 |
8∶2 | 25.64b | 2.26b | 16.25c | 6.16a | 208.51b | 152.64a | 51.25 |
9∶1 | 26.34a | 3.16a | 15.12c | 6.51a | 249.86a | 153.56a | 60.00 |
SEM | 0.18 | 0.20 | 0.61 | 0.21 | 11.10 | 3.97 | |
P值 P value | <0.001 | 0.076 | <0.001 | 0.199 | 0.046 | 0.001 |
表 3 基质比例(茶渣∶玉米粉)对发酵茶渣的影响
Table 3 Effects of substrate ratio (tea dregs∶cornmeal) on fermented tea dregs (DM basis)
基质比例 Substrate ratio | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
6∶4 | 23.89d | 2.57ab | 28.68a | 6.07a | 196.57b | 108.63c | 66.25 |
7∶3 | 24.65c | 2.82ab | 19.80b | 6.80a | 206.50b | 130.28b | 70.00 |
8∶2 | 25.64b | 2.26b | 16.25c | 6.16a | 208.51b | 152.64a | 51.25 |
9∶1 | 26.34a | 3.16a | 15.12c | 6.51a | 249.86a | 153.56a | 60.00 |
SEM | 0.18 | 0.20 | 0.61 | 0.21 | 11.10 | 3.97 | |
P值 P value | <0.001 | 0.076 | <0.001 | 0.199 | 0.046 | 0.001 |
料液比 Solid-liquid ratio | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
3∶7 | 25.29a | 3.57a | 18.10d | 5.61c | 295.06a | 149.59a | 46.25 |
4∶6 | 25.43a | 3.19b | 21.29c | 7.00a | 256.50b | 145.05a | 65.00 |
5∶5 | 25.59a | 2.71c | 21.01c | 6.18b | 237.44b | 145.94a | 67.50 |
6∶4 | 23.63a | 2.29d | 32.53b | 6.13b | 254.63b | 143.27a | 40.00 |
7∶3 | 23.65a | 2.32d | 35.25a | 4.57d | 242.69b | 127.57b | 47.50 |
SEM | 0.44 | 0.07 | 0.47 | 0.19 | 7.99 | 2.42 | |
P值 P value | 0.080 | <0.001 | <0.001 | <0.001 | 0.005 | 0.003 |
表 4 料液比(基质∶水)对发酵茶渣的影响
Table 4 Effects of solid-liquid ratio (substrate∶water) on fermented tea dregs (DM basis)
料液比 Solid-liquid ratio | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
3∶7 | 25.29a | 3.57a | 18.10d | 5.61c | 295.06a | 149.59a | 46.25 |
4∶6 | 25.43a | 3.19b | 21.29c | 7.00a | 256.50b | 145.05a | 65.00 |
5∶5 | 25.59a | 2.71c | 21.01c | 6.18b | 237.44b | 145.94a | 67.50 |
6∶4 | 23.63a | 2.29d | 32.53b | 6.13b | 254.63b | 143.27a | 40.00 |
7∶3 | 23.65a | 2.32d | 35.25a | 4.57d | 242.69b | 127.57b | 47.50 |
SEM | 0.44 | 0.07 | 0.47 | 0.19 | 7.99 | 2.42 | |
P值 P value | 0.080 | <0.001 | <0.001 | <0.001 | 0.005 | 0.003 |
接种量 Inoculation amount (%) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
2 | 25.09a | 2.16a | 22.86b | 5.37a | 295.59a | 152.40a | 88.75 |
4 | 25.14a | 2.13a | 23.78b | 5.38a | 277.50a | 151.27a | 91.25 |
6 | 26.53a | 2.27a | 22.13b | 4.59b | 265.52a | 154.67a | 78.75 |
8 | 25.53a | 1.94a | 28.08a | 5.73a | 261.21a | 154.13a | 100.00 |
10 | 25.40a | 1.96a | 26.27a | 4.58b | 296.87a | 151.14a | 86.25 |
SEM | 0.68 | 0.11 | 0.63 | 0.17 | 12.73 | 2.05 | |
P值 P value | 0.673 | 0.325 | 0.001 | 0.007 | 0.308 | 0.689 |
表 5 接种量对发酵茶渣的影响
Table 5 Effects of inoculation amount on fermented tea dregs (DM basis)
接种量 Inoculation amount (%) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
2 | 25.09a | 2.16a | 22.86b | 5.37a | 295.59a | 152.40a | 88.75 |
4 | 25.14a | 2.13a | 23.78b | 5.38a | 277.50a | 151.27a | 91.25 |
6 | 26.53a | 2.27a | 22.13b | 4.59b | 265.52a | 154.67a | 78.75 |
8 | 25.53a | 1.94a | 28.08a | 5.73a | 261.21a | 154.13a | 100.00 |
10 | 25.40a | 1.96a | 26.27a | 4.58b | 296.87a | 151.14a | 86.25 |
SEM | 0.68 | 0.11 | 0.63 | 0.17 | 12.73 | 2.05 | |
P值 P value | 0.673 | 0.325 | 0.001 | 0.007 | 0.308 | 0.689 |
温度 Temperature (℃) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
25 | 25.29c | 2.58a | 25.53a | 6.59a | 264.04a | 152.12bc | 53.75 |
28 | 25.87bc | 2.41a | 22.14b | 5.28b | 252.56a | 150.18c | 56.25 |
31 | 27.09a | 3.05a | 26.77a | 4.57b | 234.35ab | 161.23a | 66.25 |
34 | 26.66ab | 2.58a | 22.86b | 4.51b | 217.61b | 160.87a | 56.25 |
37 | 26.18abc | 2.69a | 22.38b | 5.20b | 253.25a | 157.51b | 53.75 |
SEM | 0.33 | 0.20 | 1.02 | 0.27 | 8.72 | 2.07 | |
P值 P value | 0.034 | 0.309 | 0.042 | 0.009 | 0.043 | 0.014 |
表 6 温度对发酵茶渣的影响
Table 6 Effects of temperature on fermented tea dregs (DM basis)
温度 Temperature (℃) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
25 | 25.29c | 2.58a | 25.53a | 6.59a | 264.04a | 152.12bc | 53.75 |
28 | 25.87bc | 2.41a | 22.14b | 5.28b | 252.56a | 150.18c | 56.25 |
31 | 27.09a | 3.05a | 26.77a | 4.57b | 234.35ab | 161.23a | 66.25 |
34 | 26.66ab | 2.58a | 22.86b | 4.51b | 217.61b | 160.87a | 56.25 |
37 | 26.18abc | 2.69a | 22.38b | 5.20b | 253.25a | 157.51b | 53.75 |
SEM | 0.33 | 0.20 | 1.02 | 0.27 | 8.72 | 2.07 | |
P值 P value | 0.034 | 0.309 | 0.042 | 0.009 | 0.043 | 0.014 |
时间 Times (d) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
0 | 21.76d | 1.51a | 3.22e | 6.12bcd | 286.06a | 107.84f | - |
2 | 21.67d | 1.52a | 36.68a | 6.19bcd | 282.64a | 114.48ef | 48.75 |
4 | 24.77c | 1.54a | 21.92b | 6.29bc | 266.10ab | 124.69de | 52.50 |
6 | 25.11c | 1.67a | 21.93b | 8.00a | 249.47b | 128.30d | 70.00 |
8 | 25.63bc | 1.67a | 16.05c | 6.91abc | 251.71b | 134.89cd | 61.25 |
10 | 26.56b | 1.67a | 15.90c | 7.13ab | 215.93c | 144.81bc | 67.50 |
14 | 28.39a | 1.71a | 16.56c | 5.35cd | 215.75c | 150.10ab | 56.25 |
22 | 29.19a | 1.89a | 10.98d | 4.62d | 182.44d | 157.01a | 60.00 |
SEM | 0.41 | 0.11 | 0.71 | 0.43 | 13.60 | 2.99 | |
P值 P value | <0.001 | 0.363 | <0.001 | 0.007 | 0.003 | <0.001 |
表 7 时间对发酵茶渣的影响
Table 7 Effects of time on fermented tea dregs (DM basis)
时间 Times (d) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100 g-1) | 咖啡因 Caffeine (mg·100 g-1) | 得分 Scores |
---|---|---|---|---|---|---|---|
0 | 21.76d | 1.51a | 3.22e | 6.12bcd | 286.06a | 107.84f | - |
2 | 21.67d | 1.52a | 36.68a | 6.19bcd | 282.64a | 114.48ef | 48.75 |
4 | 24.77c | 1.54a | 21.92b | 6.29bc | 266.10ab | 124.69de | 52.50 |
6 | 25.11c | 1.67a | 21.93b | 8.00a | 249.47b | 128.30d | 70.00 |
8 | 25.63bc | 1.67a | 16.05c | 6.91abc | 251.71b | 134.89cd | 61.25 |
10 | 26.56b | 1.67a | 15.90c | 7.13ab | 215.93c | 144.81bc | 67.50 |
14 | 28.39a | 1.71a | 16.56c | 5.35cd | 215.75c | 150.10ab | 56.25 |
22 | 29.19a | 1.89a | 10.98d | 4.62d | 182.44d | 157.01a | 60.00 |
SEM | 0.41 | 0.11 | 0.71 | 0.43 | 13.60 | 2.99 | |
P值 P value | <0.001 | 0.363 | <0.001 | 0.007 | 0.003 | <0.001 |
指标 Index | 试验组 Test groups | 基质比例 Substrate ratio (kg∶kg, A) | 发酵温度 Fermentation temperature (℃, B) | 接种量 Inoculation amount (%, C) | 发酵时间 Fermentation time (d, D) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100g-1) | 咖啡因 Caffeine (mg·100g-1) | 得分Scores |
---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 1 | 1 | 1 | 1 | 25.54 | 1.32 | 23.85 | 3.93 | 270.32 | 115.38 | 60.00 | |
2 | 1 | 2 | 2 | 2 | 27.06 | 1.13 | 24.82 | 3.59 | 328.62 | 138.63 | 49.17 | |
3 | 1 | 3 | 3 | 3 | 25.79 | 1.24 | 21.61 | 3.36 | 329.02 | 128.67 | 47.50 | |
4 | 2 | 1 | 2 | 3 | 25.86 | 1.31 | 20.99 | 5.92 | 331.53 | 130.96 | 45.42 | |
5 | 2 | 2 | 3 | 1 | 25.65 | 1.21 | 23.97 | 4.05 | 273.85 | 141.64 | 47.50 | |
6 | 2 | 3 | 1 | 2 | 25.09 | 1.40 | 26.45 | 4.15 | 271.50 | 142.52 | 43.33 | |
7 | 3 | 1 | 3 | 2 | 25.43 | 1.53 | 20.82 | 4.85 | 332.45 | 132.80 | 47.92 | |
8 | 3 | 2 | 1 | 3 | 26.56 | 1.51 | 22.61 | 4.66 | 322.68 | 143.52 | 58.75 | |
9 | 3 | 3 | 2 | 1 | 24.09 | 1.36 | 22.07 | 4.69 | 343.93 | 133.59 | 42.08 | |
粗蛋白质 CP (%) | K1 | 26.13 | 25.61 | 25.73 | 25.09 | 最优方案Optimum program A1B2C1D3 | ||||||
K2 | 25.53 | 26.42 | 25.67 | 25.86 | ||||||||
K3 | 25.36 | 24.99 | 25.62 | 26.07 | ||||||||
R | 0.76 | 1.43 | 0.11 | 0.98 | ||||||||
粗脂肪 EE (%) | K1 | 1.23 | 1.39 | 1.41 | 1.30 | 最优方案Optimum program A3B1C1D3 | ||||||
K2 | 1.31 | 1.28 | 1.26 | 1.35 | ||||||||
K3 | 1.47 | 1.33 | 1.33 | 1.35 | ||||||||
R | 0.24 | 0.10 | 0.14 | 0.06 | ||||||||
还原糖 Reducing sugars (%) | K1 | 23.43 | 21.88 | 24.30 | 23.30 | 最优方案Optimum program A2B2C1D2 | ||||||
K2 | 23.80 | 23.80 | 22.63 | 24.03 | ||||||||
K3 | 21.83 | 23.38 | 22.13 | 21.73 | ||||||||
R | 1.97 | 1.92 | 2.17 | 2.30 | ||||||||
黄酮 Total flavonoids (g·100 g-1) | K1 | 3.63 | 4.90 | 4.25 | 4.22 | 最优方案Optimum program A3B1C2D3 | ||||||
K2 | 4.71 | 4.10 | 4.74 | 4.20 | ||||||||
K3 | 4.73 | 4.07 | 4.09 | 4.65 | ||||||||
R | 1.10 | 0.83 | 0.65 | 0.45 | ||||||||
皂苷 Saponins (mg·100 g-1) | K1 | 309.32 | 311.43 | 288.17 | 296.03 | 最优方案Optimum program A2B2C1D1 | ||||||
K2 | 292.29 | 308.38 | 334.69 | 310.86 | ||||||||
K3 | 333.02 | 314.82 | 311.77 | 327.75 | ||||||||
R | 23.70 | 6.44 | 46.53 | 31.71 | ||||||||
咖啡因 Caffeine (mg·100 g-1) | K1 | 127.56 | 126.38 | 133.81 | 130.20 | 最优方案Optimum program A1B1C1D1 | ||||||
K2 | 138.37 | 141.26 | 134.39 | 137.98 | ||||||||
K3 | 136.64 | 134.93 | 134.37 | 134.39 | ||||||||
R | 10.81 | 14.88 | 0.58 | 7.78 | ||||||||
得分 Scores | K1 | 52.22 | 51.11 | 54.03 | 49.86 | 最优方案Optimum program A1B2C1D3 | ||||||
K2 | 45.42 | 51.81 | 45.56 | 46.81 | ||||||||
K3 | 49.58 | 44.31 | 47.64 | 50.56 | ||||||||
R | 6.81 | 7.50 | 8.47 | 3.75 |
表 8 正交试验极差分析
Table 8 Range analysis of orthogonal test
指标 Index | 试验组 Test groups | 基质比例 Substrate ratio (kg∶kg, A) | 发酵温度 Fermentation temperature (℃, B) | 接种量 Inoculation amount (%, C) | 发酵时间 Fermentation time (d, D) | 粗蛋白质 CP (%) | 粗脂肪 EE (%) | 还原糖 Reducing sugars (%) | 黄酮 Total flavonoids (g·100 g-1) | 皂苷 Saponins (mg·100g-1) | 咖啡因 Caffeine (mg·100g-1) | 得分Scores |
---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 1 | 1 | 1 | 1 | 25.54 | 1.32 | 23.85 | 3.93 | 270.32 | 115.38 | 60.00 | |
2 | 1 | 2 | 2 | 2 | 27.06 | 1.13 | 24.82 | 3.59 | 328.62 | 138.63 | 49.17 | |
3 | 1 | 3 | 3 | 3 | 25.79 | 1.24 | 21.61 | 3.36 | 329.02 | 128.67 | 47.50 | |
4 | 2 | 1 | 2 | 3 | 25.86 | 1.31 | 20.99 | 5.92 | 331.53 | 130.96 | 45.42 | |
5 | 2 | 2 | 3 | 1 | 25.65 | 1.21 | 23.97 | 4.05 | 273.85 | 141.64 | 47.50 | |
6 | 2 | 3 | 1 | 2 | 25.09 | 1.40 | 26.45 | 4.15 | 271.50 | 142.52 | 43.33 | |
7 | 3 | 1 | 3 | 2 | 25.43 | 1.53 | 20.82 | 4.85 | 332.45 | 132.80 | 47.92 | |
8 | 3 | 2 | 1 | 3 | 26.56 | 1.51 | 22.61 | 4.66 | 322.68 | 143.52 | 58.75 | |
9 | 3 | 3 | 2 | 1 | 24.09 | 1.36 | 22.07 | 4.69 | 343.93 | 133.59 | 42.08 | |
粗蛋白质 CP (%) | K1 | 26.13 | 25.61 | 25.73 | 25.09 | 最优方案Optimum program A1B2C1D3 | ||||||
K2 | 25.53 | 26.42 | 25.67 | 25.86 | ||||||||
K3 | 25.36 | 24.99 | 25.62 | 26.07 | ||||||||
R | 0.76 | 1.43 | 0.11 | 0.98 | ||||||||
粗脂肪 EE (%) | K1 | 1.23 | 1.39 | 1.41 | 1.30 | 最优方案Optimum program A3B1C1D3 | ||||||
K2 | 1.31 | 1.28 | 1.26 | 1.35 | ||||||||
K3 | 1.47 | 1.33 | 1.33 | 1.35 | ||||||||
R | 0.24 | 0.10 | 0.14 | 0.06 | ||||||||
还原糖 Reducing sugars (%) | K1 | 23.43 | 21.88 | 24.30 | 23.30 | 最优方案Optimum program A2B2C1D2 | ||||||
K2 | 23.80 | 23.80 | 22.63 | 24.03 | ||||||||
K3 | 21.83 | 23.38 | 22.13 | 21.73 | ||||||||
R | 1.97 | 1.92 | 2.17 | 2.30 | ||||||||
黄酮 Total flavonoids (g·100 g-1) | K1 | 3.63 | 4.90 | 4.25 | 4.22 | 最优方案Optimum program A3B1C2D3 | ||||||
K2 | 4.71 | 4.10 | 4.74 | 4.20 | ||||||||
K3 | 4.73 | 4.07 | 4.09 | 4.65 | ||||||||
R | 1.10 | 0.83 | 0.65 | 0.45 | ||||||||
皂苷 Saponins (mg·100 g-1) | K1 | 309.32 | 311.43 | 288.17 | 296.03 | 最优方案Optimum program A2B2C1D1 | ||||||
K2 | 292.29 | 308.38 | 334.69 | 310.86 | ||||||||
K3 | 333.02 | 314.82 | 311.77 | 327.75 | ||||||||
R | 23.70 | 6.44 | 46.53 | 31.71 | ||||||||
咖啡因 Caffeine (mg·100 g-1) | K1 | 127.56 | 126.38 | 133.81 | 130.20 | 最优方案Optimum program A1B1C1D1 | ||||||
K2 | 138.37 | 141.26 | 134.39 | 137.98 | ||||||||
K3 | 136.64 | 134.93 | 134.37 | 134.39 | ||||||||
R | 10.81 | 14.88 | 0.58 | 7.78 | ||||||||
得分 Scores | K1 | 52.22 | 51.11 | 54.03 | 49.86 | 最优方案Optimum program A1B2C1D3 | ||||||
K2 | 45.42 | 51.81 | 45.56 | 46.81 | ||||||||
K3 | 49.58 | 44.31 | 47.64 | 50.56 | ||||||||
R | 6.81 | 7.50 | 8.47 | 3.75 |
指标Index | 方差来源Source | 平方和Sum of squares | 自由度df | 均方Mean square | F 值F value | P值P value | 显著性Significance |
---|---|---|---|---|---|---|---|
粗蛋白质 CP | A | 2.893 | 2 | 1.447 | 4.327 | 0.029 | * |
B | 9.242 | 2 | 4.621 | 13.822 | <0.001 | *** | |
C | 0.052 | 2 | 0.026 | 0.078 | 0.925 | NS | |
D | 4.787 | 2 | 2.393 | 7.158 | 0.005 | ** | |
误差Error | 6.018 | 18 | 0.334 | ||||
粗脂肪 EE | A | 0.264 | 2 | 0.132 | 9.703 | 0.001 | ** |
B | 0.049 | 2 | 0.024 | 1.803 | 0.193 | NS | |
C | 0.092 | 2 | 0.046 | 3.402 | 0.056 | NS | |
D | 0.019 | 2 | 0.009 | 0.695 | 0.512 | NS | |
误差Error | 0.244 | 18 | 0.014 | ||||
还原糖 Reducing sugars | A | 19.756 | 2 | 9.878 | 0.856 | 0.441 | NS |
B | 18.223 | 2 | 9.112 | 0.790 | 0.469 | NS | |
C | 23.282 | 2 | 11.641 | 1.009 | 0.384 | NS | |
D | 24.734 | 2 | 12.367 | 1.072 | 0.363 | NS | |
误差Error | 207.670 | 18 | 11.537 | ||||
黄酮 Total flavonoids | A | 7.153 | 2 | 3.576 | 3.708 | 0.045 | * |
B | 3.984 | 2 | 1.992 | 2.065 | 0.156 | NS | |
C | 2.059 | 2 | 1.030 | 1.068 | 0.365 | NS | |
D | 1.161 | 2 | 0.580 | 0.602 | 0.559 | NS | |
误差Error | 17.361 | 18 | 0.965 | ||||
皂苷 Saponins | A | 7531.283 | 2 | 3765.641 | 1.383 | 0.276 | NS |
B | 186.623 | 2 | 93.312 | 0.034 | 0.966 | NS | |
C | 9741.462 | 2 | 4870.731 | 1.789 | 0.196 | NS | |
D | 4532.029 | 2 | 2266.015 | 0.832 | 0.451 | NS | |
误差Error | 49010.298 | 18 | 2722.794 | ||||
咖啡因 Caffeine | A | 606.828 | 2 | 303.414 | 3.770 | 0.043 | * |
B | 1004.264 | 2 | 502.132 | 6.239 | 0.009 | ** | |
C | 1.967 | 2 | 0.984 | 0.012 | 0.988 | NS | |
D | 272.892 | 2 | 136.446 | 1.695 | 0.212 | NS | |
误差Error | 1448.605 | 18 | 80.478 | ||||
得分 Scores | A | 211.921 | 2 | 105.961 | 1.379 | 0.277 | NS |
B | 309.144 | 2 | 154.572 | 2.011 | 0.163 | NS | |
C | 350.810 | 2 | 175.405 | 2.282 | 0.131 | NS | |
D | 71.644 | 2 | 35.822 | 0.466 | 0.635 | NS | |
误差Error | 1383.333 | 18 | 76.852 |
表 9 正交试验方差分析
Table 9 Analysis of variance of orthogonal test
指标Index | 方差来源Source | 平方和Sum of squares | 自由度df | 均方Mean square | F 值F value | P值P value | 显著性Significance |
---|---|---|---|---|---|---|---|
粗蛋白质 CP | A | 2.893 | 2 | 1.447 | 4.327 | 0.029 | * |
B | 9.242 | 2 | 4.621 | 13.822 | <0.001 | *** | |
C | 0.052 | 2 | 0.026 | 0.078 | 0.925 | NS | |
D | 4.787 | 2 | 2.393 | 7.158 | 0.005 | ** | |
误差Error | 6.018 | 18 | 0.334 | ||||
粗脂肪 EE | A | 0.264 | 2 | 0.132 | 9.703 | 0.001 | ** |
B | 0.049 | 2 | 0.024 | 1.803 | 0.193 | NS | |
C | 0.092 | 2 | 0.046 | 3.402 | 0.056 | NS | |
D | 0.019 | 2 | 0.009 | 0.695 | 0.512 | NS | |
误差Error | 0.244 | 18 | 0.014 | ||||
还原糖 Reducing sugars | A | 19.756 | 2 | 9.878 | 0.856 | 0.441 | NS |
B | 18.223 | 2 | 9.112 | 0.790 | 0.469 | NS | |
C | 23.282 | 2 | 11.641 | 1.009 | 0.384 | NS | |
D | 24.734 | 2 | 12.367 | 1.072 | 0.363 | NS | |
误差Error | 207.670 | 18 | 11.537 | ||||
黄酮 Total flavonoids | A | 7.153 | 2 | 3.576 | 3.708 | 0.045 | * |
B | 3.984 | 2 | 1.992 | 2.065 | 0.156 | NS | |
C | 2.059 | 2 | 1.030 | 1.068 | 0.365 | NS | |
D | 1.161 | 2 | 0.580 | 0.602 | 0.559 | NS | |
误差Error | 17.361 | 18 | 0.965 | ||||
皂苷 Saponins | A | 7531.283 | 2 | 3765.641 | 1.383 | 0.276 | NS |
B | 186.623 | 2 | 93.312 | 0.034 | 0.966 | NS | |
C | 9741.462 | 2 | 4870.731 | 1.789 | 0.196 | NS | |
D | 4532.029 | 2 | 2266.015 | 0.832 | 0.451 | NS | |
误差Error | 49010.298 | 18 | 2722.794 | ||||
咖啡因 Caffeine | A | 606.828 | 2 | 303.414 | 3.770 | 0.043 | * |
B | 1004.264 | 2 | 502.132 | 6.239 | 0.009 | ** | |
C | 1.967 | 2 | 0.984 | 0.012 | 0.988 | NS | |
D | 272.892 | 2 | 136.446 | 1.695 | 0.212 | NS | |
误差Error | 1448.605 | 18 | 80.478 | ||||
得分 Scores | A | 211.921 | 2 | 105.961 | 1.379 | 0.277 | NS |
B | 309.144 | 2 | 154.572 | 2.011 | 0.163 | NS | |
C | 350.810 | 2 | 175.405 | 2.282 | 0.131 | NS | |
D | 71.644 | 2 | 35.822 | 0.466 | 0.635 | NS | |
误差Error | 1383.333 | 18 | 76.852 |
指标 Index | 因素 Factor | 水平Levels | ||
---|---|---|---|---|
1 | 2 | 3 | ||
粗蛋白质 CP | A | 26.13a | 25.53b | 25.36b |
B | 25.61b | 26.42a | 24.99c | |
C | 25.73a | 25.67a | 25.62a | |
D | 25.09b | 25.86a | 26.07a | |
粗脂肪 EE | A | 1.23b | 1.31b | 1.47a |
B | 1.39a | 1.28a | 1.33a | |
C | 1.41a | 1.26b | 1.33ab | |
D | 1.230a | 1.35a | 1.35a | |
还原糖 Reducing sugars | A | 23.43a | 23.80a | 21.83a |
B | 21.88a | 23.80a | 23.38a | |
C | 24.30a | 22.63a | 22.13a | |
D | 23.30a | 24.03a | 21.73a | |
黄酮 Total flavonoids | A | 3.63b | 4.71a | 4.73a |
B | 4.90a | 4.10a | 4.07a | |
C | 4.25a | 4.74a | 4.09a | |
D | 4.22a | 4.20a | 4.65a | |
皂苷 Saponins | A | 309.32a | 292.29a | 333.02a |
B | 311.43a | 308.38a | 314.82a | |
C | 288.17a | 334.69a | 311.77a | |
D | 296.03a | 310.86a | 327.75a | |
咖啡因 Caffeine | A | 127.56b | 138.37a | 136.64a |
B | 126.38b | 141.26a | 134.93ab | |
C | 133.81a | 134.37a | 134.39a | |
D | 130.20a | 137.98a | 134.39a | |
得分 Scores | A | 52.22a | 45.42a | 49.58a |
B | 51.11a | 51.81a | 51.11a | |
C | 54.03a | 45.56a | 47.64a | |
D | 49.86a | 46.81a | 50.56a |
表 10 正交试验方差分析多重比较
Table 10 Multiple comparison analysis of variance of orthogonal test
指标 Index | 因素 Factor | 水平Levels | ||
---|---|---|---|---|
1 | 2 | 3 | ||
粗蛋白质 CP | A | 26.13a | 25.53b | 25.36b |
B | 25.61b | 26.42a | 24.99c | |
C | 25.73a | 25.67a | 25.62a | |
D | 25.09b | 25.86a | 26.07a | |
粗脂肪 EE | A | 1.23b | 1.31b | 1.47a |
B | 1.39a | 1.28a | 1.33a | |
C | 1.41a | 1.26b | 1.33ab | |
D | 1.230a | 1.35a | 1.35a | |
还原糖 Reducing sugars | A | 23.43a | 23.80a | 21.83a |
B | 21.88a | 23.80a | 23.38a | |
C | 24.30a | 22.63a | 22.13a | |
D | 23.30a | 24.03a | 21.73a | |
黄酮 Total flavonoids | A | 3.63b | 4.71a | 4.73a |
B | 4.90a | 4.10a | 4.07a | |
C | 4.25a | 4.74a | 4.09a | |
D | 4.22a | 4.20a | 4.65a | |
皂苷 Saponins | A | 309.32a | 292.29a | 333.02a |
B | 311.43a | 308.38a | 314.82a | |
C | 288.17a | 334.69a | 311.77a | |
D | 296.03a | 310.86a | 327.75a | |
咖啡因 Caffeine | A | 127.56b | 138.37a | 136.64a |
B | 126.38b | 141.26a | 134.93ab | |
C | 133.81a | 134.37a | 134.39a | |
D | 130.20a | 137.98a | 134.39a | |
得分 Scores | A | 52.22a | 45.42a | 49.58a |
B | 51.11a | 51.81a | 51.11a | |
C | 54.03a | 45.56a | 47.64a | |
D | 49.86a | 46.81a | 50.56a |
项目 Items | 未发酵茶渣 Unfermented tea dregs | 发酵茶渣 Fermented tea dregs A1B2C1D2 | 发酵茶渣 Fermented tea dregs A1B2C1D3 | SEM | P值 P value |
---|---|---|---|---|---|
粗蛋白质 CP (%) | 21.67b | 27.34a | 27.85a | 0.17 | <0.001 |
粗脂肪 EE (%) | 1.36a | 1.53a | 1.50a | 0.05 | 0.154 |
还原糖 Reducing sugars (%) | 7.98b | 24.82a | 23.81a | 0.26 | <0.001 |
黄酮 Total flavonoids (g·100 g-1) | 6.26b | 10.59a | 10.41a | 0.73 | <0.001 |
皂苷Saponins (mg·100 g-1) | 373.05a | 300.48b | 301.49b | 5.55 | <0.001 |
咖啡因Caffeine (mg·100 g-1) | 93.02b | 110.17a | 111.06a | 1.30 | <0.001 |
表 11 发酵茶渣营养成分和活性物质
Table 11 Nutrient components and active substance of fermented tea dregs (DM basis)
项目 Items | 未发酵茶渣 Unfermented tea dregs | 发酵茶渣 Fermented tea dregs A1B2C1D2 | 发酵茶渣 Fermented tea dregs A1B2C1D3 | SEM | P值 P value |
---|---|---|---|---|---|
粗蛋白质 CP (%) | 21.67b | 27.34a | 27.85a | 0.17 | <0.001 |
粗脂肪 EE (%) | 1.36a | 1.53a | 1.50a | 0.05 | 0.154 |
还原糖 Reducing sugars (%) | 7.98b | 24.82a | 23.81a | 0.26 | <0.001 |
黄酮 Total flavonoids (g·100 g-1) | 6.26b | 10.59a | 10.41a | 0.73 | <0.001 |
皂苷Saponins (mg·100 g-1) | 373.05a | 300.48b | 301.49b | 5.55 | <0.001 |
咖啡因Caffeine (mg·100 g-1) | 93.02b | 110.17a | 111.06a | 1.30 | <0.001 |
游离氨基酸 Free amino acids | 未发酵茶渣 Unfermented tea dregs | 发酵茶渣 Fermented tea dregs A1B2C1D2 | 发酵茶渣 Fermented tea dregs A1B2C1D3 | SEM | P值 P value |
---|---|---|---|---|---|
缬氨酸 Valine | 10.55a | 12.03a | 12.78a | 0.93 | 0.728 |
异亮氨酸 Isoleucine | 5.24b | 15.98a | 9.99a | 1.02 | 0.008 |
亮氨酸 Leucine | 11.95b | 17.37a | 15.50a | 0.69 | 0.013 |
苏氨酸 Threonine | 5.60c | 12.44a | 11.08b | 0.22 | <0.001 |
赖氨酸 Lysine | 27.00c | 55.35b | 62.21a | 1.25 | <0.001 |
组氨酸 Histidine | 8.61a | 10.90a | 10.76a | 0.50 | 0.238 |
精氨酸 Arginine | 18.58c | 96.20b | 106.41a | 2.08 | <0.001 |
苯丙氨酸 Phenylalanine | - | 15.22a | 15.84a | 1.26 | 0.736 |
牛磺酸 Taurine | 17.62c | 46.23a | 40.84b | 1.15 | <0.001 |
天冬氨酸 Aspartic acid | 35.98b | 36.87b | 42.00a | 0.74 | <0.001 |
丝氨酸 Serine | 9.47c | 34.35a | 31.63b | 0.41 | <0.001 |
磷酸丝氨酸 Phosphoserine | 50.66c | 121.27a | 115.07b | 1.56 | <0.001 |
天冬酰胺 Asparagine | 2.65b | 26.86a | 29.00a | 0.77 | <0.001 |
谷氨酸 Glutamate | 28.04b | 221.28a | 221.34a | 2.71 | <0.001 |
谷氨酰胺 Glutamine | - | 105.43a | 98.68a | 3.05 | 0.136 |
甘氨酸 Glycine | 11.50a | 8.56a | 10.38a | 1.20 | 0.635 |
丙氨酸 Alanine | 21.99b | 27.41a | 25.79a | 0.83 | 0.035 |
酪氨酸 Tyrosine | 12.33b | 24.99a | 23.78a | 1.01 | <0.001 |
β-丙氨酸β-alanine | - | 32.57a | 36.26a | 0.87 | 0.211 |
γ-氨基正丁酸 γ-aminobutyric acid | 12.29b | 38.14a | 41.13a | 1.14 | <0.001 |
半胱氨酸 Cysteine | - | 6.52a | 4.66a | 0.25 | 0.001 |
胱硫醚 Cystathionine | - | 11.10a | 11.58a | 0.63 | 0.571 |
鸟氨酸 Ornithine | - | 2.87a | 3.07a | 0.16 | 0.397 |
脯氨酸 Proline | 8.73a | 4.72a | 7.92a | 1.24 | 0.275 |
氨Ammonia | 144.59a | 5.66b | 4.06b | 2.03 | <0.001 |
必需氨基酸 EAA | 81.81b | 233.68a | 244.58a | 7.32 | <0.001 |
非必需氨基酸 NEAA | 285.53b | 690.00a | 709.80a | 20.06 | <0.001 |
风味氨基酸 FAA | 112.58b | 340.92a | 342.22a | 5.37 | <0.001 |
总氨基酸TAA | 367.33b | 923.68a | 954.37a | 26.41 | <0.001 |
EAA/TAA | 0.22b | 0.25a | 0.26a | 0.01 | 0.005 |
NEAA/TAA | 0.78a | 0.75b | 0.74b | 0.01 | 0.005 |
FAA/TAA | 0.30b | 0.37a | 0.36a | 0.01 | <0.001 |
表 12 发酵茶渣游离氨基酸
Table 12 Free amino acids of fermented tea dregs (DM basis,mg·100 g-1)
游离氨基酸 Free amino acids | 未发酵茶渣 Unfermented tea dregs | 发酵茶渣 Fermented tea dregs A1B2C1D2 | 发酵茶渣 Fermented tea dregs A1B2C1D3 | SEM | P值 P value |
---|---|---|---|---|---|
缬氨酸 Valine | 10.55a | 12.03a | 12.78a | 0.93 | 0.728 |
异亮氨酸 Isoleucine | 5.24b | 15.98a | 9.99a | 1.02 | 0.008 |
亮氨酸 Leucine | 11.95b | 17.37a | 15.50a | 0.69 | 0.013 |
苏氨酸 Threonine | 5.60c | 12.44a | 11.08b | 0.22 | <0.001 |
赖氨酸 Lysine | 27.00c | 55.35b | 62.21a | 1.25 | <0.001 |
组氨酸 Histidine | 8.61a | 10.90a | 10.76a | 0.50 | 0.238 |
精氨酸 Arginine | 18.58c | 96.20b | 106.41a | 2.08 | <0.001 |
苯丙氨酸 Phenylalanine | - | 15.22a | 15.84a | 1.26 | 0.736 |
牛磺酸 Taurine | 17.62c | 46.23a | 40.84b | 1.15 | <0.001 |
天冬氨酸 Aspartic acid | 35.98b | 36.87b | 42.00a | 0.74 | <0.001 |
丝氨酸 Serine | 9.47c | 34.35a | 31.63b | 0.41 | <0.001 |
磷酸丝氨酸 Phosphoserine | 50.66c | 121.27a | 115.07b | 1.56 | <0.001 |
天冬酰胺 Asparagine | 2.65b | 26.86a | 29.00a | 0.77 | <0.001 |
谷氨酸 Glutamate | 28.04b | 221.28a | 221.34a | 2.71 | <0.001 |
谷氨酰胺 Glutamine | - | 105.43a | 98.68a | 3.05 | 0.136 |
甘氨酸 Glycine | 11.50a | 8.56a | 10.38a | 1.20 | 0.635 |
丙氨酸 Alanine | 21.99b | 27.41a | 25.79a | 0.83 | 0.035 |
酪氨酸 Tyrosine | 12.33b | 24.99a | 23.78a | 1.01 | <0.001 |
β-丙氨酸β-alanine | - | 32.57a | 36.26a | 0.87 | 0.211 |
γ-氨基正丁酸 γ-aminobutyric acid | 12.29b | 38.14a | 41.13a | 1.14 | <0.001 |
半胱氨酸 Cysteine | - | 6.52a | 4.66a | 0.25 | 0.001 |
胱硫醚 Cystathionine | - | 11.10a | 11.58a | 0.63 | 0.571 |
鸟氨酸 Ornithine | - | 2.87a | 3.07a | 0.16 | 0.397 |
脯氨酸 Proline | 8.73a | 4.72a | 7.92a | 1.24 | 0.275 |
氨Ammonia | 144.59a | 5.66b | 4.06b | 2.03 | <0.001 |
必需氨基酸 EAA | 81.81b | 233.68a | 244.58a | 7.32 | <0.001 |
非必需氨基酸 NEAA | 285.53b | 690.00a | 709.80a | 20.06 | <0.001 |
风味氨基酸 FAA | 112.58b | 340.92a | 342.22a | 5.37 | <0.001 |
总氨基酸TAA | 367.33b | 923.68a | 954.37a | 26.41 | <0.001 |
EAA/TAA | 0.22b | 0.25a | 0.26a | 0.01 | 0.005 |
NEAA/TAA | 0.78a | 0.75b | 0.74b | 0.01 | 0.005 |
FAA/TAA | 0.30b | 0.37a | 0.36a | 0.01 | <0.001 |
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