Changes in chemical form of phosphorus in rice bran during fermentation process as determined by 31P nuclear magnetic resonance spectroscopy
Changes in chemical form of phosphorus in rice bran during fermentation process as determined by 31P nuclear magnetic resonance spectroscopy
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31P核磁共振波谱测定米糠发酵过程中磷化学形态的变化
DOI：
10.1080/00380768.2022.2083904
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发表时间：
2022
影响因子：
2
通讯作者：
Hiradate Syuntaro
中科院分区：
文献类型：
--
作者：
Ooshima Masatoshi;Yamaguchi Noriko;Nakanishi Yoko;Hitomi Yoshimi;Hiradate Syuntaro
米糠中含有大量的磷，可作为磷肥使用。但米糠中的磷对植物的利用率较低，提出利用米糠发酵提高植物磷的利用率。以20 kg米糠为原料，添加5 kg稻壳、0.025 kg地膜和7 L水，搅拌6次，发酵35 d，采用31 P核磁共振和化学提取法研究了发酵过程中P的化学形态变化。原料米糠中的磷绝大部分（84%）为肌醇-1，2，3，4，5，6-六磷酸（I6 P），植物不能利用。在发酵过程中，I6 P被降解并转化为植物可利用的磷酸根阴离子（正磷酸根）。培养19 d，搅拌2次，正磷酸盐的比例增加到68%，培养35 d，搅拌6次，正磷酸盐的比例增加到92%。发酵后，正磷酸盐作为与镁和其它一价阳离子缔合的植物可用沉淀物存在。总之，米糠中含有低有效性的I6 P作为主要的磷形态，米糠发酵加速了I6 P的酯键断裂，导致植物高有效性正磷酸盐的比例增加。
Rice bran contains appreciable amount of phosphorus (P), which can be used as P fertilizers. The efficiency of the P in the rice bran to plants, however, is low, and the fermentation of the rice bran is proposed to improve the P availability for plants. In the present study, 20 kg of rice bran was aerobically fermented by adding 5 kg of rice husk, 0.025 kg of mulch, and 7 L of water and incubating for 35 days with 6 times of stirring, and the changes in the chemical form of P during the fermentation process were investigated by31P nuclear magnetic resonance spectroscopy and chemical extraction. Most part (84%) of P in the raw rice bran wasmyo-inositol-1,2,3,4,5,6-hexaphosphate (I6P), which is not available for plants. During the fermentation process, I6P was degraded and transformed into plant-available phosphate anions (orthophosphate). The proportions of the orthophosphate increased to 68% after incubating for 19 days with two times of stirring and 92% after incubating for 35 days with six times of stirring. After the fermentation, the orthophosphate was present as plant available precipitates associated with magnesium and the other monovalent cations. In conclusion, rice bran contains low-available I6P as a major P form, and the fermentation of rice bran accelerates the cleavage of the ester bond of I6P and results in the increased proportion of orthophosphate with high availability to plants.
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