蒙药黄芩与制粒对紫花苜蓿维生素和化学成分的影响

Effects of pelletizing and adding Mongolia medicinal Scutellaria baicalensis on vitamin content and chemical composition of alfalfa

研究制粒工艺(制粒前、后)和添加黄芩(0、0.5%、1.0%、1.5%)对紫花苜蓿的营养品质、维生素含量、大肠杆菌与霉菌数量的影响,旨在了解制粒过程中紫花苜蓿的营养品质、维生素含量和微生物数量变化规律,探讨蒙药黄芩添加剂对紫花苜蓿维生素含量的保存、稳定作用。结果表明:制粒后,紫花苜蓿维生素B2、维生素B5、维生素B6含量显著降低,而维生素K1、维生素C含量显著升高;紫花苜蓿干物质和粗脂肪含量显著增加;大肠杆菌数量显著降低。添加1.5%黄芩显著提高了紫花苜蓿维生素C、维生素B2、维生素B6含量,而添加0.5%~1.0%黄芩显著降低了维生素K1含量,添加1.5%黄芩显著降低了维生素B1含量。综合两个因素的影响考虑,添加1.5%黄芩可显著提高紫花苜蓿草颗粒维生素C、维生素B6含量;添加1.5%黄芩和制粒能显著提高紫花苜蓿粗脂肪含量。

This study investigated the changes in nutritional quality,vitamin levels and microbial population levels in dried alfalfa herbage in storage and the extent to which vitamin content in alfalfa pellets can be stabilized by adding small amounts of the Mongolian medicinal plant Scutellaria baicalensis(hereafter abbreviated SB).Data were collected on the effects of pelletizing(by measurement before and after pelletizing)and on addition of SB at a range of concentrations(0,0.5%,1.0%,1.5%)on the nutritional quality,vitamin levels and population of Escherichia coli and mold incidence.It was found that after pelletizing the contents of vitamin B2,vitamin B5 and vitamin B6 decreased significantly,while the contents of vitamin K1,vitamin C,dry matter and lipids(measured by ether extraction)increased significantly,and the population of E.coli decreased significantly.The contents of vitamin C,vitamin B2 and vitamin B6 in alfalfa were significantly increased by addition of 1.5%of SB,while the content of vitamin K1 was significantly decreased by addition of 0.5%-1.0%of SB,and the content of vitamin B1 was significantly reduced by addition of 1.5%of SB.Considering the influence of the two factors,the content of vitamin C and vitamin B6 in dried alfalfa herbage in storage was significantly increased by adding 1.5%SB.The ether extract component of dried alfalfa herbage was significantly increased by addition of 1.5%SB and pelletizing.