饲用有机硒的制备及硒含量的动态变化规律

Preparation the organic selenium for feed and the dynamic changes of selenium content

为研究在不同时间添加不同浓度硒对酵母富集硒的影响,试验采用3,3’-二氨基联苯胺分光光度计法测定酵母细胞总硒和细胞内蛋白硒含量,并通过高效液相色谱串联质谱法测定酵母细胞内硒代氨基酸含量。结果表明:以酵母生长OD_(600 nm)值为依据,最佳加硒时间为6~10 h,最佳添加量为10~20 mg/L。综合考虑酵母生物量、总硒和蛋白硒含量,最佳加硒时间为6 h,浓度为20 mg/L。该条件下,酵母总硒含量为1566.30μg/g,细胞内蛋白硒含量为1336.82μg/g,硒代蛋氨酸含量为1044.57μg/g,硒代胱氨酸含量为108.33μg/g,硒代甲基半胱氨酸含量为72.21μg/g。

The effect of selenium addition at different concentrations at different times on the selenium-enriched of yeast was investigated.The total selenium and intracellular protein selenium content of yeast cells were determined by 3,3'-diaminobenzidine spectrophotometry,and the selenosubstituted amino acid content of yeast cells was measured by high performance liquid chromatography tandem mass spectrometry.The results showed that the optimal selenium addition time was 6~10 h and the optimal addition amount was 10~20 mg/L based on the yeast growth OD_(600 nm) value.The optimal time of selenium addition was 6 h and the concentration was 20 mg/L,taking into account the yeast biomass,total selenium and protein selenium content.With this condition,the total yeast selenium content was 1566.30μg/g,intracellular protein selenium content was 1336.82μg/g,selenomethionine content was 1044.57μg/g,selenocysteine content was 108.33μg/g and selenomethylcysteine content was 72.21μg/g.