湖北省米糠饼的品质分析

Quality analysis of rice bran cake in Hubei Province

以2023年1月至3月在湖北省采集的82份米糠饼样品作为研究对象,依据农业行业标准NY/T 123—2019《饲料原料米糠饼》对样品中的粗蛋白、粗纤维、粗灰分、粗脂肪含量进行分级测定和综合评价。结果表明:粗蛋白、粗纤维、粗灰分、粗脂肪含量分布范围分别为10.56%~17.80%、4.50%~12.40%、7.20%~12.84%、5.50%~13.20%,平均值分别为13.32%、8.34%、10.17%、8.66%。其中粗蛋白含量的变异系数最小,为9.48%;粗纤维含量的变异系数最大,为16.08%。相关性分析表明粗蛋白含量和粗灰分呈极显著负相关(P<0.01),相关系数为-0.529;粗纤维含量与粗脂肪含量呈极显著正相关(P<0.01),相关系数为0.329。采集的米糠饼产品符合一级标准的样本数为7个,占比8.54%;符合二级标准的样本数为31个,占比37.80%;符合三级标准的样本数为37个,占比45.12%;未达到分级标准的样本数为7个,占比8.54%。

In this study,82 samples of rice bran cake collected in Hubei Province from January to March,2023 were taken as the research object.According to the agricultural industry standard NY/T 123—2019,the contents of crude protein,crude fiber,crude ash and crude fat were determined and comprehensively evaluated.The results showed that the distribution ranges of crude protein,crude fiber,crude ash and crude fat were 10.56%-17.80%,4.50%-12.40%,7.20%-12.84%and 5.50%-13.20%,with the average values of 13.32%,8.34%and 13.20%respectively.The coefficient of variation of crude protein content was the smallest,which was 9.48%.The coefficient of variation of crude fiber content was the largest,which was 16.08%.Crude protein content and crude ash content were negatively correlated(P<0.01),and the correlation coefficient was-0.529.The crude fiber content was positively correlated with the crude fat content(P<0.01),and the correlation coefficient was 0.329.The number of samples that meet the first-class standard was 7,accounting for 8.54%;The number of samples meeting the second-class standard was 31,accounting for 37.80%.The number of samples that meet the third-grade standard was 37,accounting for 45.12%.The number of samples that did not meet the classification standard was 7,accounting for 8.54%.