加工及添加黄芩对紫花苜蓿维生素E含量的影响

Effects of Processing and Adding Mongolia Medicinal Scutellaria baicalensis on the Vitamin E Content of Alfalfa

采用高效液相色谱法测定3个茬次紫花苜蓿鲜草、干草和草颗粒(添加黄芩0%、0.5%、1%、1.5%)中α-VE和γ-VE含量,分析制粒工艺和添加黄芩对第二茬和第三茬紫花苜蓿α-VE和γ-VE含量的影响,探讨干草调制、制粒、黄芩添加对紫花苜蓿VE含量的影响。结果表明:第一茬和第三茬紫花苜蓿干草α-VE含量分别为531.86mg/kg和272.98mg/kg,显著高于鲜草;但第二茬紫花苜蓿干草与鲜草α-VE含量无显著差异。3个茬次紫花苜蓿草颗粒α-VE含量显著低于鲜草和干草。添加1.5%黄芩显著提高3个茬次紫花苜蓿草颗粒α-VE含量。添加1.5%黄芩可显著提高第二茬和第三茬紫花苜蓿γ-VE含量。综上所述,制粒显著降低了紫花苜蓿α-VE含量,1.5%黄芩添加剂有保存和稳定紫花苜蓿VE的作用。

In order to explore the effect of hay drying,pelleting,and adding Scutellaria baicalensis(SB)on the vitamin E(main including a-VE andγ-VE)content of alfalfa.The content ofα-VE andγ-VE in three cutting alfalfa fresh grass,hay and grass particles under different levels of SB(0%,0.5%,1%and 1.5%)were determined by high performance liquid chromatography(HPLC).The results showed that the content ofα-VE of alfalfa hay in the first and third cutting was 531.86 mg/kg and 272.98 mg/kg,respectively,significantly higher than that of fresh alfalfa.However,there was no significant difference in the a-VE content between fresh alfalfa and hay in the second cutting.the content ofα-VE in three cutting alfalfa particles was significantly lower than that of fresh alfalfa and hay.Adding 1.5%SB significantly increased the a-VE content of alfalfa particles,and significantly increased theγ-VE content of alfalfa in the second and third cutting.In conclusion,pelleting significantly reduced the content ofα-VE in alfalfa,and 1.5%SB additive had the effect of preserving and stabilizing VE in alfalfa.