Study on the variation of rosmarinic acid and other active ingredients in oregano residue feed fermentation
The changes of rosmarinic acid,chlorogenic acid,total glycosides,polyphenols,total phenolic acid and other active ingredients in the microbial fermentation process of oregano residue were studied,in order to provide theoretical basis for the production of green and environmentally friendly fermented feed by microbial fermentation of oregano residue.Single factor and orthogonal experiments were designed to investigate the effects of medium composition,strain and fermentation conditions on the content of the above 5 active ingredients.The results of single factor analysis by variance and significance test showed that the contents of total glycosides,total polyphenols and total phenolic acids were the highest at the 20th day of fermentation,and the contents of rosemary acid and chlorogenic acid were the highest at the 15th day of fermentation.The results of orthogonal experiment indicated that the highest nutrient content was obtained by using high content strain fermented Chinese medicine residue and coarse bran+wheat middling,including total glycoside content of 1.351％,rosmarinic acid content of 2.733％,chlorogenic acid content of 12.323％,total polyphenol content of 21.604％and total phenolic acid content of 0.16％.The contents of total glycosides,rosmarinic acid,chlorogenic acid and total polyphenols in oregano residue fermented feed were significantly increased after microbial fermentation.This study provide reference for enterprises to produce fermented feed with oregano residues as raw materials and realize the comprehensive development and utilization of oregano resources.
万方数据
维普
