Changes during ensilage in fermentation products, tea catechins, antioxidative activity and in vitro gas production of green tea waste stored with or without dried beet pulp
Changes during ensilage in fermentation products, tea catechins, antioxidative activity and in vitro gas production of green tea waste stored with or without dried beet pulp
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DOI：
10.1002/jsfa.2842
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发表时间：
2007-07-01
影响因子：
4.1
通讯作者：
Kondo, Makoto
中科院分区：
文献类型：
--
作者：
Nishino, Naoki;Kawai, Tetsuya;Kondo, Makoto
湿绿色茶废料（GTW）在实验室筒仓中与或不与干甜菜浆以基于鲜重的2：1的比率青贮。在厌氧储存后的15，30和60天打开筒仓，发酵产物，茶儿茶素，抗氧化活性和体外产气量进行了测定。当单独青贮湿GTW时，乙酸在发酵中占优势，pH下降到4.2以下。添加干甜菜浆大大提高了乳酸的产生，pH进一步降低至3.8以下，没有检测到丁酸。分别约90%和80%的（-）-表儿茶素没食子酸酯和（-）-表没食子儿茶素没食子酸酯在单独由湿GTW制备的青贮饲料中降解，而在混合青贮饲料中降解分别改善至约55%和70%。抗氧化活性没有显着改变青贮和70 - 80%的初始活性检测后60天。变化小（-）-表没食子儿茶素，咖啡因和总酚与或不与干甜菜浆混合。在体外气体生产材料和他们的青贮饲料之间是相似的，表明茶儿茶素的减少不会引起消化率的改善。可以得出结论，湿GTW可以成功地青贮时，没有细菌接种剂与其他材料含有某些糖。青贮可降解部分儿茶素组分，而不影响总酚、抗氧化活性和湿GTW消化率。(c)2007化学工业协会。
Wet green tea waste (GTW) was ensiled in laboratory silos with or without dried beet pulp at a ratio of 2:1 on a fresh weight basis. The silos were opened at 15, 30 and 60 days after anaerobic storage; fermentation products, tea catechins, antioxidative activity and in vitro gas production were determined. Acetic acid prevailed over the fermentation and the pH declined to below 4.2 when wet GTW was ensiled alone. Addition of dried beet pulp greatly enhanced lactic acid production and the pH further decreased to below 3.8 with no butyric acid being detected. Approximately 90% and 80% of (-)-epicatechin gallate and (-)-epigallocatechin gallate, respectively, were degraded in silage prepared from wet GTW alone, while the degradation was ameliorated in mixed silage to about 55% and 70%, respectively. Antioxidative activity was not markedly altered by ensiling and 70-80% of the initial activity was detected after 60 days. Changes were small in (-) -epigallocatechin, caffeine and total phenols with or without mixing with dried beet pulp. In vitro gas production was similar between materials and their silages, indicating that reduction of tea catechins would not elicit an improvement in digestibility. It is concluded that wet GTW can be ensiled successfully without bacterial inoculants when mixed with other materials containing certain sugars. Ensiling may degrade part of the components of tea catechins, while not affecting total phenols, antioxidative activity and digestibility of wet GTW. (c) 2007 Society of Chemical Industry.