| 张志新，林文辉，王亚军，石存斌，李华，吴淑勤.不同配比菜粕发酵的抗营养因子脱除效果比较[J].广东农业科学,2014,41(23):86-89 |
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不同配比菜粕发酵的抗营养因子脱除效果比较 |
| Removal effects of anti-nutritional factors in different proportions of fermented rapeseed meal |
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| DOI： |
| 中文关键词: 菜粕发酵 抗营养因子 硫苷 噁唑烷硫酮 异硫氰酸酯 |
| 英文关键词: rapeseed meal (RSM) fermentation anti-nutritional factors (ANF) glucosinolate (GS) oxazolidine thione (OZT) Isothiocyanate (ITC) |
| 基金项目: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） |
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| 中文摘要: |
| 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%。 |
| 英文摘要: |
| 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 0.01 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. |
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