微生物法对蓖麻饼去毒的研究

Studies on the Detoxification of Castor Bean Meal by Microorganism

探讨了用微生物发酵的方法对蓖麻碱和变应原的去除效果,比较了DT菌和JM菌对蓖麻碱、变应原的去除率及蓖麻饼中营养成分含量的变化.结果显示,经过DT菌处理5 d和JM菌处理15 d的蓖麻饼中,其蓖麻碱含量与去毒前比较,差异显著(P<0.05);DT菌处理10 d、15 d,JM菌处理5 d、10 d的蓖麻饼,其蓖麻碱含量与去毒前比较,差异极显著(P<0.01).对于变应原的含量,经过DT菌处理5 d和10 d的蓖麻饼与去毒前比较分别达到了显著(P<0.05)和极显著(P<0.01)的水平,其它各处理组均未检测出变应原.DT菌和JM菌在对蓖麻饼去毒的同时,使其营养成分产生了一定的损失,其中以JM菌处理5 d的影响程度最小,以DT菌处理15 d的影响程度最大.

Detoxification of CBM using method of microorganic fermentation was discussed in this paper. In these studies ,2 microbes （DT fungus and JM fungus） were adopted. After the trial of fermentation, the content of ricinine and allergen was detected. The results of above trials indicated ricinine content in CBM treated by DT fungus for 10 days and 15 days, and by JM fungus for 5 days and 10 days was eliminated high significantly （P 〈0.01 ）. Compared with undetoxified CBM, ricinine content in CBM treated by DT fungus for 5 days and JM fungus for 15 day was significantly low （ P 〈 0.05）. In addition, the difference of allergen content between undetoxified CBM and CBM treated by DT fungus for 5 days and 10 days was significant （ P 〈0.05 ） and highly significantly （ P 〈0. 01 ） respectively. Yet in the other groups of treated CBM, no allergen can be detected.