利用餐厨垃圾制作植物酵素及其活性成分分析

通过设计6组不同类型的餐厨垃圾发酵成植物酵素。结果表明,蔬菜类餐厨垃圾发酵容易产生白色霉菌,植物类餐厨垃圾发酵效果较差,而水果类餐厨垃圾发酵效果较好,糖分、蛋白质、醋酸含量较高,且含有一定量的纤维素酶、脂肪酶和过氧化氢酶。添加鸡蛋壳能加快水果类餐厨垃圾发酵,但鸡蛋壳溶解后,使PH值上升降低了酵素质量,而添加玉米渣不仅能加快其发酵且不会影响酵素质量。

The Manufacture of Plant Enzyme by Restaurant Garbage and Analysis of Its Active Components

Six different types of restaurant garbage are designed and fermented into plant enzyme. The results show that white mold is prone to be produced in the fermentation of vegetable restaurant garbage,and the fermentation of plant restaurant garbage is less effective. But a better effect is found in the fermentation of fruit restaurant garbage,including not only higher sugar,protein,acetic acid,but also a certain amount of cellulase,lipase and catalase. The fermentation of fruit restaurant garbage is accelerated by adding egg shell,while the ferment quality is reduced with the PH rise after the dissolving of egg shell. But by adding corn the fermentation of fruit restaurant garbage is accelerated without any influence of its quality.