饲用调味剂稳定性的评价与研究

EVALUATION AND STUDY ON THE STABILITY OF FEED FLAVOR

本文阐述了通过冷冻聚焦顶空累积进样毛细管气相色谱评价调味剂稳定性的方法,并针对调味剂应用中大家所关切的问题,对市售仔猪调味剂加入饲料后自然贮放和制粒温度下加热不同时间“香气”的衰减情况进行了实际研究与探讨,分析了影响调味剂稳定性的主要因素及产品开发应用中应注意的问题。文章还结合动物偏好试验,得出了一些具有参考意义的结果。

A new approach for evaluating the stability of feed flavor-cryogenic focusing hearfspace sampling capillary column gas chromatography was described.In highlight of the problems people concerned about the aroma declination of the flavored feed by commercial flavors for piglets under natural storage or beaning at the pelleting temperature was estimated and studied.Coordinating with the animal tests,some meaningful results were obtained.The primary factors which may affect the stability of flavors and problems shoulo be-paid attention to in the development and application of flavor products were also analyzed.