鲍人工配合饲料维生素C和B_1稳定性的研究

Studies on the Stability of Vitamin C and B_1 in Abalone Artificial Diets

研究了鲍人工配合饲料的加工和使用过程中， 维生素Ｃ和Ｂ１ 的稳定性． 在４５℃、６０℃、８０℃、１００ ℃和１２０℃等５ 种烘干温度条件下， 饲料中Ｖｃ 的保留率分别为６１ ％ 、６２％ 、６５％ 、１９％ 和６ ％ ． 建议烘干温度控制在８０ ℃以下． 饲料含水率影响了Ｖｃ 的保留率， 烘干过程应尽快设法除去饲料中的水份． 烘干后， ＶＢ１ 的保留率为４９％ （８０ ℃、６ｈ） ． 海水浸泡使大量维生素遭受损失． 浸泡２４ｈ， ＶＣ 的保留率仅为浸泡前的１．９ ％ ， ＶＢ１ 为３１ ％ ．

This paper studies on the stability of vitamin C and B 1 in the process and practical use of abalone artificial diets.Under the drying temperature of 45℃,60℃,80℃,100℃ and 120℃,Vitamin C remaining ratio in the diets were respectively 61%,62%,65%,19%,and 6%.It is suggested that the drying temperature has to be controlled below 80℃. Moisture in diets and Vitamin C loss ratio had a significant correlativity.The Vitamin B 1 remaining ratio in the diets at drying temperature 80℃ was 49%.Vitamins lost seriously when the diets were immersed in seawater in practical use.Only 1.9% of Vitamin C in the diets was remained after immersed in seawater for 24h,and 31% of Vitamin B 1.