摘要
设置8个不同处理的菜粕固态发酵过程,经过72 h发酵,比较不同处理发酵产物的硫苷、异硫氰酸酯和噁唑烷硫酮等3种主要抗营养因子的含量,从而筛选一个最低抗营养因子含量和最高营养提升率的处理。结果表明,处理七(菜粕20 kg、菠萝汁7.5 kg、活化剂0.01 kg、菌种0.10 kg、水2.25 kg)的总脱除效果最好,硫苷、异硫氰酸酯和噁唑烷硫酮的脱除率分别为97.79%、100%和100%,而主要营养成分粗蛋白和小肽的含量相应提升了3.71%和195.16%。
Eight different solid state fermentation processes of rapeseed meal were established. After fermentation for 72 h, a process with minimum content of antinutritional factors and maximum nutritional improvement rate was selected by comparing the contents of three major anti-nutritional factors (glucosinolate, isothiocyanate and oxazolidine thione) in different processed fermentation products. Results showed that there was an optimal overall removal effect in process 7 (rapeseed meal 20 kg, pineapple juice 7.5 kg, activator 0.0l kg, strains 0.10 kg, water 2.25 kg), in which removal rates of glucosinolate, isothiocyanate and oxazolidine thione were 97.79%, 100% and 100%, respectively. Meanwhile, essential nutrient content like crude protein and small peptides increased by 3.71% and 195.16% accordingly.
出处
《广东农业科学》
CAS
CSCD
北大核心
2014年第23期86-89,共4页
Guangdong Agricultural Sciences
基金
国家科技支撑计划项目(2012BAD25B02)
国家现代农业产业技术体系建设专项(CARS-46)
关键词
菜粕发酵
抗营养因子
硫苷
噁唑烷硫酮
异硫氰酸酯
rapeseed meal (RSM)
fermentation
anti-nutritional factors (ANF)
glucosinolate (GS)
oxazolidine thione (OZT)
Isothiocyanate (ITC)